Sweet Potato Breakfast Hash

01Method

1. 1

   Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Combine the sweet potatoes with olive oil and salt in a mixing bowl, then arrange them in a single even layer on the prepared pan.

3. 3

   Roast uncovered until just barely tender when pierced with a fork, about 10 minutes, then remove from the oven and set aside.

4. 4

   While the potatoes roast, cook the bacon in a large skillet over medium heat, turning occasionally, until browned and crisp, about 10 minutes. Transfer the bacon to a plate and set aside.

5. 5

   In the same skillet, sauté the onions until softened, 4 to 5 minutes. Add the apples and cook for another 3 to 4 minutes. Stir in the roasted sweet potatoes and walnuts; cook until the potatoes are fully tender and the walnuts are lightly toasted, 6 to 8 minutes. Return the crumbled bacon to the skillet for the final minute of cooking. Keep warm.

6. 6

   In a separate skillet over medium heat, crack in the eggs and cook until the edges turn opaque, about 1 minute. Cover, lower the heat, and continue cooking until the whites are fully set, about 4 more minutes.

7. 7

   Place a portion of fresh spinach on each plate, spoon the hash over the top, then set a fried or poached egg on each serving and finish with a sprinkle of chives.