Korean-Inspired Bacon & Egg Breakfast Bowls with Gochujang Sweet Potato Hash

Ingredients

• 8 strips bacon strips, about 6 oz
• 8 whole large eggs, room temperature
• 2 whole medium sweet potatoes, about 1 lb, cut into 1/2-inch cubes
• 3 tbsp avocado oil or neutral oil, divided for cooking
• 2 tbsp gochujang (Korean red chili paste), mild to moderate spice
• 1 tbsp honey
• 1 tbsp rice vinegar
• 3 tbsp mayonnaise
• 4 stalks scallions (green onions), thinly sliced, white and green parts separated
• 2 tbsp sesame seeds, white or black, for garnish
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 2 tbsp butter, for scrambling eggs

Instructions

1. 1

   Preheat oven to 425°F. Toss cubed sweet potatoes with 2 tbsp oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder on a sheet pan. Spread in single layer and roast for 20-22 minutes, stirring halfway through, until golden and crispy at edges.

2. 2

   While sweet potatoes roast, cook bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Transfer to paper towels and chop into bite-sized pieces.