Turkey Bacon, Avocado & Sweet Potato Hash Bowl
Turkey bacon and sunny-side eggs over sweet potato hash with avocado.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Makes
- 4 bowls
Turkey bacon crisps well in a dry skillet and its rendered fat flavors the sweet potato hash. The avocado from the recipe title goes on at the end.
Why this recipe works
Steaming then frying the sweet potatoes gives tender insides and crisp edges. Smoked paprika boosts the bacon's smokiness.
Ingredient notes
Turkey bacon is leaner than pork bacon and crisps without much fat. Cook yolks firm for higher-risk groups.
Common mistakes
- Burning the sweet potatoes on high heat.
- Cooking eggs too hot.
What to serve with it
Hot sauce or salsa.
Meal prep
Prep the hash ahead; cook eggs fresh.
More bowls like this
Cooking tips
Don't stir the hash too often. Slice the avocado just before serving.
Swaps and variations
Use pork bacon. Use Yukon gold potatoes.
Storing and reheating
Refrigerate hash within 2 hours for up to 4 days.
Recipe
Turkey Bacon, Avocado & Sweet Potato Hash Bowl
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Makes
- 4 bowls
Ingredients
You’ll need: large skillet with lid; nonstick skillet; paper towels
Method
-
Cook the turkey bacon in a large dry skillet over medium heat 6 to 8 minutes, turning, until crisp. Drain on paper towels and chop.
-
Add the olive oil, sweet potatoes and water to the skillet. Cover and cook 8 minutes until just tender.
-
Uncover, add the onion, salt and smoked paprika and cook 8 to 10 minutes on medium-high, stirring occasionally, until browned. Stir in the bacon.
-
Fry the eggs in a nonstick skillet over medium-low heat 3 to 4 minutes until the whites are fully set.
-
Divide the hash among 4 bowls and top with an egg and avocado.
Questions
Is turkey bacon fully cooked?
Many brands are, but cook it until crisp anyway.
Can I bake the bacon?
Yes, at 400°F (200°C) for 12 to 15 minutes.
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