Two weeks ago we went over to our good friends home for brunch, I love going over to their place because my good friend Nicola loves food as much as I do and she is an amazing cook as well. I was excited because I knew whatever we ate was going to be good, and I was right to think that because low and behold two weeks later I was thinking about how good that meal was. While grocery shopping the other day I picked up some sweet potatoes and thought I am going to make that dish for supper but use sweet potatoes instead of butternut squash. Like all recipes or things that I cook I just changed it a bit, but I am super grateful for her introducing it to me because now I feel like it is going to be a favorite to cook!
2 Large Sweet Potatoes
1 Medium Sized Onion
6 Strips of Bacon
1 Teaspoon of Smoked Paprika
1/2 Cup Cilantro
1/2 Cup Of Salsa
2 Ripe Avocados
1 Package of Frontera Original Guacamole Mix
Salt and Pepper to taste
(Also sour cream if you want for a topping)
Preheat oven to 375F.
Dice up your bacon, sweet potato(sweet potato should be peeled before hand) and onions in small dices (about 1/4 inch thick). Cut lime into small wedges.
In a large skillet or frying pan, fry up your bacon pieces until cooked but not crispy, set aside on a paper towel leaving the bacon grease in the pan.
Saute the onions and sweet potatoes in the pan for about 5 minutes on medium heat, then sprinkle with the smoked paprika and salt and pepper. Stirring often, you want them to have a nice sear on the outsides but not be cooked all the way through yet.
Transfer the sweet potatoes, onions and bacon to a large rectangular baking dish and layer it on the bottom so it is about an inch thick. Bake in the preheated oven for about 10 minutes. Take the dish out of the oven and with a spatula make six evenly spaced holes in the hash and crack an egg into each hole, sprinkle each egg with a bit of salt and pepper.
Bake for another 10 minutes or until the eggs are done to your liking.
Using a flat spatula or I call it a flipper take the amount you would like and place it on the plate, place cilantro on top, guacamole on the side along with a salsa of your choosing. Squeeze one slice of lime on top, and then enjoy!
For the guacamole, just cut and mash up two avocados, and add the guacamole spice mix to the avocados. I liked putting mine in the magic bullet for about 20 seconds so it had a super fine texture to it. But if you prefer chunky just use a fork to mash the ingredients up.
This was honestly some of the best guacamole I have had ever, I really like the spice mix, it has tomatillos, green chilies and garlic. It adds that perfect kick without going overboard on the spices.
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