Smokey Sweet Potato Hash Browns with Eggs and Bacon

One of the first things I did when I switched to a low GI way of eating is to swap out sweet potatos for regular spuds. Sweet potatos are lower on the glycemic index (between 40 and 90, depending on preparation) then their white fleshed counterparts (between 60 - 98)and are chock full of vitamins A and C and fiber. I try to incorporate them into our diet at least once per week.

I was in search of a new sweet potato recipe that I could incorporate into our dining routine that is made with pantry/fridge staples. This is what I came up with. Chris ate this and all I heard was "mmmmm....mmmmm....mmmmm...." coming from his direction. That's when I knew I had a winner of a dish.

Smokey Sweet Potato Hash Browns with Eggs and Bacon serves 4

4 slices thick-cut bacon, diced
1 large onion, diced
1 pound sweet potatos, peeled and grated
1/2 t paprika
1/2 t garlic powder
1/2 t black pepper
4 eggs

Heat large skillet to medium high. Add bacon and fry until browned and crisp, about 8 - 10 minutes. Removed bacon to a paper-towel lined plate to drain and reserve. Pour bacon drippings into a heat-proof bowl and reserve.

Add 2 T of bacon drippings to pan and heat over medium-high. Add onions and fry until soft, about 4 minutes. Add sweet potatos, paprika, garlic powder and pepper. Fry, stirring often, until soft and warm (about 15 minutes.) Remove from pan and set aside.

In the same pan, add 1 T bacon grease. Crack eggs into pan and fry over medium heat to desired doneness.

To serve, spoon has browns onto serving plate. Top with one fried egg and sprinkle with cooked bacon.