Sweet Potato Brinner Hash with Avocado Cream

Alright, folks. I’m back from vacation with a bunch of good recipes to share over the next week or so. But, first, on this first Friday I’ve been at home for a while, I have a rustic and bright brinner dish. You’d be hard pressed to find any person who doesn’t light up at the notion of breakfast for dinner.



  • 2 avocados
  • Juice from a lime
  • Kosher salt and pepper
  • 8 oz. bacon, sliced into strips
  • 1 tbsp butter
  • 1 medium onion, diced
  • 1 sweet potato, cubed
  • 2 tbsp vegetable oil
  • 4 eggs

Pit and scoop avocado flesh into a food processor. Add lime juice. Salt and pepper to taste. Process until creamy and smooth.

In a skillet, cook bacon pieces until crispy. Remove bacon with a slotted spoon and save bacon drippings.

In a large pan, melt butter over medium heat. Add onions and cook, stirring frequently, until just golden, about 6 minutes. Add 1 tablespoon of drippings and sweet potato. Toss mixture until well coated. Cover and cook for 10-12 minutes, tossing occassionally. When done, remove cover and increase heat to high. Allow to brown and crust.

Meanwhile, coat a pan with vegetable oil and fry eggs until done to taste.

To serve, portion potato hash onto four plates. Top each serving with an egg and a healthy dollop of avocado cream.

Makes 4 servings. Enjoy!


About Gerard

Fun-loving, well-read foodie.
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