Sweet Potato Skillet Breakfast Hash – for 2

By garciamoss

Ingredients

• 1 Sweet Potato
• 4-5 Slices of Bacon
• 4 -5 Asparagus
• 1 Small Onion
• 2 Garlic Cloves, Minced
• 5-6 Brussel Sprouts
• 1/2 Teaspoon of Smoked Paprika
• Salt and Pepper
• 1/4 Teaspoon of Cumin
• 1 Egg

Details

Adapted from peanutbutterandonion.wordpress.com

Preparation

Step 1

Chop up the brussel sprouts, asparagus, onion and sweet potato. I cut my sweet potato into 1 inchunks.

Heat a large oven proof skillet over medium heat Cook bacon until crispy, remove bacon, place on a paper towel. Drain off most off the fat.

Add 2 teaspoons of olive oil into the pan. Throw in the sweet potatoes and cook until soft, this took me 10 minutes.

Now through in the onions, garlic, asparagus and brussel sprouts. Allow to cook until onions are soft, about 2-13 minutes.

Now add all the smoked paprika, cumin, salt and pepper, continue to cook for 1 minute, stiring. Reduce the heat to medium low.

Heat a smalled pan, and add 2 teaspoons of butter, and fry up your egg, just the way you like it. I usually like mine, scrambles, but, sunny side up, is so much prettier.

Serve egg over hash>