There is something fun and comforting about breakfast for dinner – it kinda feels like you might be getting away with something! When the kids were little, pancakes and waffles were on the menu, especially when UrDad was out of town.

And my kids have always loved eggs. It was never a challenge to add an egg dish on the side so we weren’t completely eating dessert for dinner… (Not that there is anything wrong with that… Sometimes dessert is the only thing that will do… And probably I was using whole wheat flour…)

But I continue to love breakfast on a week-night, and I still want it to feel indulgent and special. And we luv all kinds of hash! It is a yummy one-dish situation that lends itself to all kinds of ingredients.

Here sweet potatoes stand in for regular potatoes and team up with bacon and onions and peppers! It’s a fantastic combination; crack an egg over it and let ur mind wander to Saturday morning!

Gather Up:
2 pounds sweet potatoes, chopped
2 medium onions, chopped
2 large sweet peppers, chopped
½ pound thick-cut apple wood smoked bacon, chopped
1 teaspoon thyme
Kosher salt and freshly ground pepper, to taste
6 eggs

Cook bacon in a 12 inch nonstick skillet over medium heat until crisp. Transfer to paper towels to drain. Reserve 2 tablespoons fat in skillet.

Add onions and peppers to skillet and season. Cook until vegetables are softened.

Stir in sweet potatoes and season. Cover and cook until potatoes are tender and starting to brown, 10 – 15 minutes. Stir occasionally.

Stir in thyme and bacon and adjust seasoning. Remove from heat.

Meanwhile fry 6 eggs in a skillet to desired degree of doneness. Place hash on plate and add egg. Serve immediately.

Adapted from Gourmet Magazine.