Ingredients
2
medium sweet potatoes (1 1/2 lb total), peeled, cut into 1/4-inch dice (about 4 cups)
4
medium red potatoes (1 lb total), cut into 1/4-inch dice (about 3 cups)
1
large red onion, chopped (about 2 cups)
8
slices bacon, chopped
2
tablespoons olive oil
4
cloves garlic, finely chopped
2 1/2
teaspoons finely chopped fresh thyme leaves
1 1/4
teaspoons salt
3/4
teaspoon pepper
6
eggs
2
tablespoons chopped fresh Italian (flat-leaf) parsley
Preparation
Heat oven to 450°F. Spray 18x13-inch rimmed pan with cooking spray.
In large bowl, mix sweet potatoes, red potatoes, onion, bacon, oil, garlic, thyme, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Spread in pan in even layer.
Bake 1 hour 5 minutes to 1 hour 15 minutes, stirring every 20 minutes, until bacon is crisp and potatoes are browned.
Remove pan from oven; create 6 wells in potato mixture. Gently crack an egg into each well; season eggs with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake 6 to 8 minutes or until egg yolk and whites are firm. Sprinkle with parsley.
