Sweet Potato-and-Bacon Hash with Eggs
Pineapple-Watermelon Toss
Ingredients
- 6 slices bacon, chopped
- 2 lb sweet potatoes, peeled and diced
- ¾ lb ground beef
- 1 small onion, chopped
- 1 small red bell pepper, chopped
- 4 cloves garlic, minced
- 1 tsp dried rosemary
- 1 tsp smoked paprika
- 2 (5-oz) pkg baby spinach
- 6 large eggs
Instructions
- Cook bacon in a very large skillet over medium heat until crisp. Drain, reserving 2 Tbsp drippings in pan.
- Cook sweet potatoes in hot drippings 8 to 10 minutes or until browned. Remove from pan.
- Add beef, onion, bell pepper and garlic. Cook 5 to 6 minutes or until beef is crumbly and no longer pink and vegetables are tender. Stir in bacon, potatoes, rosemary and paprika.
- Gradually add spinach; cook 1 to 2 minutes or until wilted. Sprinkle with salt and pepper to taste.
- Make 6 indentations in potato mixture. Break 1 egg into each indentation. Cover and cook 5 to 8 minutes or until eggs are set. Sprinkle lightly with salt and pepper.
Side Dish Ingredients
- 6 cups cubed seedless watermelon
- 4 cups cubed pineapple
- 2 Tbsp fresh lemon juice
Side Dish Instructions
- Toss together all ingredients.
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