Plate 1/2 cup potatoes. Top with fried egg and with fresh thyme; serve. Serving size: 1/2 cup hash and 1 fried egg. The post Sweet potato breakfast hash with eggs appeared first on The Staten ...

Add sweet potatoes, a pinch salt and ¼ cup water ... Reduce heat to low, so that the water barely trembles, then crack in two eggs. Poach until whites set but yolks remain runny, 2-3 minutes.

in an even layer over bottom of potato crust. Top evenly with 3/4 cup cooked bacon. Sprinkle with remaining half of Gruyère and Parmesan; set aside. Whisk together eggs, cream, dry mustard ...

To serve, spoon the yoghurt over the sweet potatoes, top with the garlic chilli butter and sprinkle with dill. If you like, serve with toasted sourdough, poached eggs or mashed avocado.