Sweet Potato and Brussel Sprouts Hash with Poached Eggs
3 slices bacon ( optional- or use Phoney Baloney coconut bacon)
4 cups sliced brussel sprouts
½ a large sweet potato diced
½ small onion, thinly sliced
salt and pepper to taste
4-8 eggs, poached
Salt and pepper to taste
Pinch of chili flakes
If using bacon, crisp bacon up in a skillet, then set aside on paper towel.
Wipe out pan, and heat 1 T oil over med high heat, and add onions, stir for 2-3 minutes.
Add sliced brussel sprouts and sweet potato and a generous pinch of salt and pepper. Lower heat to medium and stir frequently, until vegetables are melting and tender, about 20 minutes.
Crumble cooled bacon into the brussel sprout/sweet potato mixture, stirring to incorporate. Keep on very low heat while making eggs.
Poach ( or fry) eggs to desired done-ness. Divide brussel sprout hash among 3-4 bowls. Top with eggs. Sprinkle eggs with finishing salt, cracked pepper and chili flakes.