Eggs with Sweet Potato Hash

I do love sweet potatoes... those lovely dark orange Beauregard or Louisiana sweet potatoes.  Here we call them yams to distinguish them from the drier, yellow variety, that I have never cared for at all.

I have been trying to encourage The Captain to eat more sweet potatoes instead of white or red potatoes lately, cause they are so full of vitamins, so I made up this dish for breakfast recently.  It went over pretty well, too!

You can easily halve the ingredients to make a single serving or even just use one egg per person if you prefer.  We had this for brunch so I wanted to make sure it would be hearty enough to get us through till tea time!

Eggs with Sweet Potato Hash
Makes 2 servings

• 1 medium sweet potato, baked and cooled (about 1-1/2 cups total)
• 4 eggs
• 1 handful of spinach leaves, chopped
• 1 Tbs bacon, cooked, cooled and crumbled

1. Peel and cut the sweet potatoes into large chunks and place in a microwave safe dish.
2. Add the crumbled bacon and spinach, and stir altogether lightly.
3. Put in the microwave oven and cook on HIGH for 3 minutes.
4. In the meantime, fry the eggs in a non-stick skillet, till done to your liking.
5. Divide the potato mixture between 2 plates, and top with an eggs.
6. Season with salt and pepper.

Per serving.
Weight Watchers P+ = 8.
Calories 318; Protein 17g; Carbohydrate 37g;  Fat 11g; Fibre 5g.

Ready to pop into the mike while the eggs are cooking.



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