Michael has been cooking bacon and eggs or some variation for me every morning during the week so I gave him a break by making a delicious Saturday brunch. I must thank The Cavewoman Cafe for this recipe. I made a few small changes, but followed pretty closely.

Ingredients:

8 strips of bacon,  nitrate free

4 eggs

1 small onion chopped

1 tsp crushed garlic

1 large bell pepper, chopped

1 medium sweet potato, cut into 1/4 inch cubes

2 handfuls of spinach

Sprinkle of dried thyme and rosemary

Salt and pepper to taste

Directions:

Chop bacon up and get it going in skillet

While that is cooking, get onion chopped and set aside, then chop bell pepper and sweet potato

As soon as bacon is done cooking, take out of pan and set aside. Into bacon grease, add onion and garlic and cook for a few minutes. Then add pepper and sweet potato to skillet, along with a little salt, pepper, and the rosemary and thyme and sautee about 15 minutes until sweet potato is nice and soft.

Now add bacon back to skillet. Here I had to take half of mixture out because Michael didn’t want spinach in his. But if you are lucky enough to have a significant other who isn’t so picky, then now just go ahead and throw a couple handfuls of fresh spinach into the mix and sautee until cooked, just a few minutes. I added a little splash of olive oil here as my pan didn’t have any fat left.

Now divide the mixture onto 2 plates (I had to use bowls since all of ours were dirty). Then in pan fry up 4 eggs to desired consistency, I like mine over medium, cooked but still nice and runny. Then put the eggs on top of the hash on each plate and you are all set  – this was delicious!