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Sweet Potato Breakfast Stacks

Sweet Potato Breakfast Stacks

Renee
Crispy sweet potato hash browns as the base, layered with creamy sliced avocado, smoky bacon, tangy sundried tomatoes, a perfectly poached egg, and a peppery arugula crown, all drizzled with a heroic balsamic glaze.
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Total Time 30 minutes
Course Breakfast
Servings 4

Equipment

  • skillet
  • Sauce Pan

Ingredients
  

  • 2 Sweet Poatoes Shredded
  • 4 Avocados Sliced
  • 6 Slices Smoked Bacon
  • 1/4 Cup Roasted Red Peppers Chopped
  • 4 Eggs
  • 1 Cup Arugula
  • Balsamic Glaze

Instructions
 

  • Peel and shred the sweet potatoes
  • Heat a large skillet over medium heat.
  • Bring a pot of water to a gentle simmer.
  • Cook the bacon in the skillet. and set aside.
  • Drizzle some olive oil in the pan and form the sweet potatoes into 4 patties, Season with a pinch of salt, pepper and cayenne pepper.
  • fly for 4-5 minutes on each side.
  • Add a splash of vinegar, and poach 4 eggs. Swirl the water, drop each egg in, and cook for 3-4 minutes until the whites set but yolks stay runny.
  • Slice the Avocado
  • Plate each crispy potato patty, sliced avocado, crumbled bacon, roasted red peppers, poached egg, arugula and drizzle with balsamic glaze.