Tag Archives: bacon

Sweet Potato Hash with Eggs

sweet potato hash

So I am getting over the sickness I have no more fever just have the crackle voice and congestion going for me.  My voice hasn’t cracked this much since I was 15 lol.  Outside of that things are going well.  My son has been actively engaged in Teeball and he has been doing really well.  Today we had a game and he went 1 for 2 and got a double.  Now when I say 1 or 2 let me be clear that the 1 is when he hit the ball that is pitched to him.  Unlike most Teeball leagues our league give the hitter 3 chances to hit a ball that is pitched to them before they put them on the tee.  That to me is priceless as he gets awesome hand eye coordination at a young age.  So yea I am proud of my little guy for doing much better in each of his games this year he has atleast hit one pitch!

On other news so proud of my nephew he got his tested and passed his brown belt test in jujitsu.  Proud of all the little guys in my life.

Today’s recipe is one I ate this morning that the wife made for me.  It’s a sweet potato hash with an egg.  I like my eggs over easy when I eat them with a hash so that’s how she made it for me.  I would imagine that any egg any style would be good on this.

Enjoy it I loved it.

Sweet Potato Hash with Eggs

Serving Size: 4


  • 2 large sweet potatoes, peeled and chopped into 1" cubes
  • 5 pieces of bacon
  • 1 small white onion, chopped
  • 1 yellow green pepper, chopped
  • 1 green bell pepper,chopped
  • 3 Tbsp. bacon fat or tallow (if needed)
  • 1/4 tsp. sea salt (or more to taste)
  • 1/8 tsp. ground black pepper (or more to taste)
  • 1/8 tsp. paprika (or more to taste)
  • 4 eggs


  1. Fill a saucepan about 2/3 full of water and bring to a boil.
  2. Add the sweet potatoes and lightly boil for about 8 minutes or until tender.
  3. Drain and allow to dry for a few minutes.
  4. Place a large skillet over medium-high heat.
  5. Add the bacon to the pan and cook until crispy.
  6. Set aside on a paper towel lined plate to dry.
  7. Keep the pan over medium-high heat and add the chopped onion and peppers to the bacon fat in the pan. Saute for about 3 minutes.
  8. Add the additional bacon fat or tallow to the pan (if needed). Add the drained sweet potatoes to the pan, making sure they are covering the bottom of the pan evenly in a flat layer. Allow the potatoes to cook (without stirring them) for about 5 minutes, or until potatoes start to brown. Increase the heat to high, stir the mixture and allow it to cook for another 3-5 minutes or until crispy.
  9. Crumble the bacon and add it to the pan
  10. Season with sea salt, ground black pepper and smoked paprika (to taste).
  11. Place the 1/4 sweet potato hash on a plate and top with an egg of your choice
  12. Enjoy it

Egg Custard

egg custard - breakfast

On most days I tend to walk out the door and head to work and quickly eat a hard boiled egg.  Today was something new, my wife decided to make an Egg Custard.  The recipe was featured in a Paleo book that we have and I have to say it actually tasted really good.  One of the best things I found about this was that it made 4 servings so both her and I are able to eat this for 2 days with little effort.  In today’s hectic fast paced world any time you can save is a great benefit.  One thing I enjoyed about this actual flavor of everything coming together.  I really enjoyed the crunch the bacon offers with contrast to the texture of the mushrooms.  Overall this was very successful in my opinion and we will definitely make it again.






Egg Custard

Rating: 41

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 4 ramekins

Serving Size: 1 ramekin


  • 5 - strips bacon, cooked and crumbled
  • 1 cup white mushrooms
  • 4 eggs
  • 1/2 cup coconut milk
  • 2 tablespoons chives, chopped
  • Salt and pepper to taste


  1. Preheat the oven to 350 f
  2. Fry the bacon in a cast iron skillet on medium high until crispy
  3. Remove the bacon from the skillet and reserve the excess bacon fat in a small glass dish
  4. Saute the mushrooms in a seasoned skillet until tender (about 3 minutes)
  5. In a medium sized mixing bowl, whisk the eggs and coconut milk until fluffy
  6. Season the eggs with salt and pepper
  7. Crumble the bacon and add it to the egg mixture
  8. Add the mushrooms and the chives and stir until all are evenly combined
  9. Pour the egg mixture in to 4 6 ounce ramekins
  10. Place the ramekins on a baking sheet and back for 30-40 minutes or until the eggs are set