Sweet Potato Hash Egg Bake

Sunday mornings are by far my favorite morning of the week. We spent most of the morning and part of the afternoon in our PJ's. We read and play online and just relax. Almost every Sunday morning I'm also treated to a fabulous brunch made by The Other Williams. Yes, I'm totally spoiled. Sometimes it's bacon and eggs; sometimes its homemade sausage gravy with biscuits but whatever it is it beats the pants off my weekday breakfast of oatmeal or egg white omelet.

This past Sunday we enjoyed a delicious Sweet Potato Hash Egg Bake that The Other Williams just made up on the spot. Isn't she awesome? This is a delicious, healthy breakfast or brunch recipe that is both filling and not too shabby on the calories.

We love a good runny yolk, but you could easily just cook the eggs a little longer. The yolk creates a delicious "sauce" to mix around with the sweet potatoes. Speaking of sweet potatoes, it's really the star of this dish. If you like sweet and savory together definitely give this one a try!

Sweet Potato Hash Egg Bake
Recipe by Williams Kitchen
Serves 2

1 large organic sweet potato, peeled and diced to 1/4" cubes (we prefer Garnet Sweet Potatoes)
1 strip thick cut bacon
2 tsp olive oil
1/2 small onion, thinly sliced
1 tsp marjoram (or substitute thyme)
1 tsp kosher salt
4 eggs
Salt & pepper

Add oil and bacon to oven-proof deep frying pan at low to med heat. Cook until bacon is crisp and fat has rendered. Remove bacon strip and set aside. Turn heat up to med/high and add diced sweet potato and onion. Season with marjoram, salt and pepper and stir to coat with oil.

Partial cover frying pan and cook for 7 minutes. Stir mixture and partial cover and cook for another 7-10 minutes or until potatoes are tender.

Turn the broiler on. Remove lid continue cooking for 2 minutes to get the potatoes to char a little. Break up the bacon and spread evenly across the potatoes. Next crack the eggs and add on top. Salt and pepper the tops of the eggs.

Put in broiler for 3-7 min until eggs are cooked to your liking. Serve with mimosa or OJ!