YIELDS: 4 Servings PREP TIME: 20 mins COOK TIME: 15 mins TOTAL TIME: 35 mins

Super fresh and tasty breakfast hash made with sweet potatoes, bacon and avocado cream. Easy to make and tastes amazing! You'll love it!


4 slices of Bacon
2 shallots, chopped
¾ tsp sea salt, divided
¼ tsp 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 (I used non-fat sour cream)
1 tbsp fresh lime juice

Large skillet 
Small food processor 
Cutting board 


  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.

Note: For spicier add a little Tapatio or your preferred hot sauce.