Monday, 11 November 2013

Mexican sweet potato stacks

Give me anything and I can make it Mexican. 
Bacon, eggs and sweet potatoes? You could make some sort of hash browns or breakfast potatoes fried with bacon and topped with an egg.
But me? I would make these delicious Mexican stacks. 

And let me tell you, it totally works.


Serves: 1
Preparation: 15 minutes

Two thick slices of sweet potato, baked
2 slices of bacon
1 egg
1/4 of an avocado, sliced
2 Tbsp. Monterrey Jack cheese, shredded
1/4 c. salsa

1. Chop the bacon into small pieces and fry over medium-low heat for 7 minutes or until desired doneness. Remove from pan and set aside on a paper towel to drain, leaving the grease in the pan.
2. Heat the bacon grease over medium-high heat. Put the slices of sweet potato into the pan and fry until crisp on both sides (about 2 minutes per side). Set aside and keep warm.
3. Lower the heat to medium and return the bacon to the pan. Add a bit of butter, if necessary. Add the egg and stir in the pan until done, about 4 minutes.
4. Divide the eggs evenly on top of the sweet potato slices and top with cheese, avocado and salsa.

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