In a medium saucepan of salted boiling water, blanch the sweet potatoes for 3 minutes; drain well.

Add the bacon to a cold skillet and raise the heat to medium high. Cook over moderate heat until crisp, turning to brown on each side, 4 to 5 minutes. With a slotted spoon, transfer the bacon to paper towels to drain.

Add the onions to the skillet and cook over moderate heat until browned, about 12 minutes. Add 1 tablespoon of olive oil if needed, and add the sweet potatoes. Cook over moderate heat, stirring occasionally, until just tender, about 15 minutes. Increase the heat to high and cook without stirring until browned on the bottom, about 2-3 minutes. Stir in the bacon, parsley, chives and thyme; season with salt and pepper.

Meanwhile, if serving with steak and eggs, season the steaks generously with salt and pepper and grill over high heat until nicely browned outside and medium-rare within, about 4 minutes per side. Cook the eggs to over easy or over medium - so that the yolk is still slightly runny. Let the steaks rest for 5 minutes, then serve with the eggs and a spoon full of sweet potato hash browns.

Note From Recipe Submitter:
I get the best results when I chop the sweet potatoes into 1-inch chunks. Do the bacon in 1/4-inch thick pieces and cut the onion in 1/2-inch pieces.


This is TRULY amazing. I recommend it as a breakfast dish suited for dinner! Serve with steak and eggs for the best experience.

Mr Breakfast would like to thank mrbreakfast_lvr for this recipe.

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