|4||large sweet potatoes|
|6||strips thickly cut bacon, cut into pieces|
|1||tablespoon canola oil|
|1||large onion, chopped|
|1/2||teaspoon chopped fresh sage|
|1/2||teaspoon chopped fresh thyme|
|2||tablespoons butter, cut up|
2. When the potatoes are cool enough to handle, remove the skin with your hands. Cut them into 1/4-inch chunks; set aside.
3. In a large skillet over medium heat, render the bacon until it is browned and chewy, but not crisp. Transfer the bacon to a plate lined with paper towels.
4. In the same skillet, add the oil and when it is hot, cook the onion and sweet potato chunks for 5 to 8 minutes or until they are tender and golden.
5. Add the sage, thyme, salt, and pepper. Cook another 1 to 2 minutes, and add more salt and pepper.
6. Meanwhile, in a large nonstick skillet, heat the butter. When it is hot, add the eggs, salt, and pepper. Fry them until the whites are firm.
7. Divide the hash among 4 large plates. Add an egg and some bacon to each one. Christine Merlo