I could maybe eat breakfast for every meal of the day.  I love sweet, I love savory, and I really love when I get a little bit of both.  I'm not one of those people who's always is in the mood for salty or always sweet...I could do either and for the most part it just depends on the day.  Also, I love potatoes...all of 'em.  Yellow, purple, sweet, red, white, golden...whatever give them all to me.  I am most definitely a "I'll take a side of hash browns with my breakfast" kind of gal.  Which is why I love a good hash.  Hashes like this rosemary honey sweet potato hash make the world go round.

When you start your day off with a hash and then top it with a fried egg you are guaranteed to have a fantastic day.  You get the perfect balance of carbs, protein, and it is packed full of mouth watering flavor in every bite.

Sweet potatoes are back in season at the farmer's market so I have been finding myself buying more than I could possibly eat and eating them for breakfast is a great way to use up some of my stock.

Of course I added bacon...because what's a good hash without some bacon.  And I just love bacon, it adds a nice smoky and salty flavor to the potatoes.  The combination of rosemary and honey with the sweet potatoes is a-ma-zing if I do say so myself and you are going to literally want to eat this for breakfast, lunch, dinner, brinner, and more.

Say hello to your new favorite hash my friends.

Ingredients:

• 4 Sweet Potatoes, peeled and diced into small cubes

• 4 Slices of Bacon, chopped small (you could omit this for a vegetarian option)

• 1 Shallot, chopped

• 1 Tbsp. Chopped Rosemary

• 1 Tbsp. Honey

• 1 Tsp. Salt

• 1 Tsp. Pepper

*optional, fried eggs for topping.

Directions:

• Heat your skillet to medium heat and sauté your bacon until it starts to get golden brown.

• Add your chopped shallot and cook until it starts to become tender.

• Add in your sweet potatoes at this point along with your salt, pepper and rosemary.

• Stir to combine and cover with lid for about five minutes, stirring about halfway through.

• Continue to cook the hash until the potatoes start to become tender uncovered. A trick here is to use a spatula to flip the potatoes so that you don't break them up.

• After you start to get a good color on both sides of the potatoes and they are almost cooked through, drizzle with your honey and stir.

• Fry your eggs and put over top of the hash to serve.

It's the breakfast of champions, and you are going to love every salty and slightly sweet bite of it.  Yummy to my tummy y'all.