This recipe appears in:Sunday Brunch: Bacon and Sweet Potato Hash with Avocado Cream
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- 2 large, ripe avocados
- 1 tablespoon juice from 1 lime
- Kosher salt and cracked black pepper
- 1/2 pound bacon, cut into 1/2-inch pieces
- 1 tablespoon butter
- 1 medium onion, finely chopped (about 1 cup)
- 1 large sweet potato (about 1 1/2 pounds) peeled and cut into 1/2-inch cubes
- 2 tablespoons vegetable oil
- 4 eggs
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.
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.
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.
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.
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.