Bacon and Sweet Potato Hash with Avocado Cream

Ingredients

• 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
• 1 large sweet potato peeled and cut into 1/2-inch cubes
• 2 tablespoons vegetable oil
• 4 eggs

Directions

1. Add the avocado and lime juice to a food processor, then blend until completely smooth, pausing to scrape the bowl as needed. Add salt and pepper to taste, spoon the cream into a bowl, and keep it nearby.
2. Set a large skillet over medium high heat and cook the bacon, stirring now and then, until it is crisp, about 8 minutes. Use a slotted spoon to move the bacon to a paper towel-lined plate. Pour the rendered bacon fat into a small bowl and save it.
3. In a large stainless steel or nonstick skillet over medium high heat, melt the butter. Stir in the chopped onion and cook, stirring often, until it is just starting to brown, about 7 minutes. Drizzle 1 tablespoon bacon fat over the onions, then add the cubed sweet potato and toss until the pieces are coated. Lower the heat to medium, put on the lid, and cook, shaking and tossing the pan occasionally, until the sweet potato is tender all the way through, about 15 minutes.
4. Take off the lid and turn the heat up to high. Continue cooking, tossing occasionally, until the sweet potato is deeply browned, about 5 minutes. Mix in the chopped bacon, season with salt and pepper to taste, then take the pan off the heat and cover it until you are ready to plate.
5. Warm the vegetable oil in a large non-stick skillet over high heat until it shimmers, then fry the remaining eggs to your preferred doneness. Season with salt and pepper. Spoon the hash onto 4 plates, add a fried egg to each one, and finish with a dollop of avocado cream. Serve right away.