2 tablespoons olive oil
1 pound Brussels sprouts, trimmed and sliced
1 sweet potato, chopped
1 red onion, chopped
4 slices bacon, chopped
Salt and pepper as needed
Add the olive oil to a pan over medium heat.
Saute the bacon, onion, sweet potato and Brussels sprouts until tender, about 7 - 10 minutes.
Season with salt and pepper to taste.
Remove the hash from the pan and place into two bowls.
Crack the eggs into the pan and cook until the desired level of done-ness.