Procedures

1. 1

   Combine avocado and lime juice in a food processor and process until a lumpless cream forms, scraping down sides as necessary. Season to taste with salt and pepper. Transfer to a bowl and set aside.

2. 2

   Cook bacon in a large skillet over medium high heat, stirring occasionally, until crisp, about 8 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Pour bacon fat into small bowl and reserve.

3. 3

   Heat butter in a large stainless steel or nonstick skillet over medium high heat until melted. Add chopped onion and cook, stirring frequently, until onion just begins to brown, about 7 minutes. Pour 1 tablespoon bacon fat over browned onions, then add cubed sweet potato to pan, tossing until sweet potato are coated in oil. Reduce heat to medium, cover with a lid and cook, shaking and tossing occasionally, until sweet potato is softened though, about 15 minutes.

4. 4

   Remove lid and increase heat to high. Cook, tossing occasionally, until well browned, about 5 minutes. Stir in chopped bacon, season to taste with salt and pepper, remove from heat and cover until ready to serve.

5. 5

   Heat vegetable oil in a large non-stick skillet over high heat until shimmering, fry remaining eggs until desired doneness. Season with salt and pepper. Divide hash between 4 plates, top each plate with a fried egg and a dollop of avocado cream. Serve immediately.