Sweet Potato & Bacon Hash w/Avocado Cream

• Serves: 4
• Prep time: 25 min
• Duration 40 min

Ingredients

4 1-oz slices pecanwood bacon
2 lb sweet potatoes, peeled and cut into ½-inch cubes (about 3 cups)
2 shallots, chopped
¾ tsp coarse sea salt
¼ tsp ground black pepper
4 cups baby spinach
2 tsp minced fresh rosemary
8 large eggs
1 avocado, peeled, pitted and chopped
¼ cup full-fat sour cream
1 tbsp fresh lime juice

Directions

1. Preheat oven to 400°F. In a large skillet on medium, add bacon and cook until lightly crispy, 8 to 9 minutes. Transfer bacon to a cutting board, reserving fat in skillet.
2. Increase heat under skillet to medium-high. Add potatoes and shallots; season with two-thirds of each salt and pepper. Stir to coat in fat and cook 10 minutes, until potatoes begin to soften.
3. Chop bacon into bite-size pieces. To skillet, add bacon, spinach and rosemary and sauté 2 to 3 minutes.
4. Using a spoon, create 8 holes in hash mixture, then crack an egg into each. Transfer to oven and bake for 8 to 10 minutes, until whites are set but yolk are still runny.
5. Meanwhile, in a small food processor, process avocado, sour cream, lime juice and remaining one-third of salt for 1 minute, or until smooth. Drizzle over hash.