It’s Friday and you’re already planning the weekend’s brunch. Am I right? Look no further – this one will only take a moment of your time and is packed with complimenting flavours and textures. Bring on the champagne cocktails and good conversation. Oh, I love weekend mornings! 🙂
1 large sweet potato, peeled and cut into small cubes
Handful of fresh baby spinach
1 jalapeno, sliced (optional)
250 g bacon
- Cook the bacon at 180 degrees for 15 minutes in the oven. Once done, set aside.
- Brown the sweet potato in a splash of olive oil using a large skillet. Add the baby spinach and jalapeno, mix it through the sweet potato and set aside.
- Fry the eggs in a dollop of butter in a non-stick pan.
- To serve, place the bacon on top of the sweet potato hash and the eggs on top of the bacon. Enjoy with breakfast champagne and orange juice.