|3||sausages — Eskort Breakfast Sausages, chopped|
|200 g||Eskort diced bacon|
|3||sweet potatoes — peeled|
|1||onion — chopped|
|80 ml||spring onions — chopped|
Chop the sweet potatoes and beetroot into small pieces. Put into a small pot, cover with water and boil on high for 8 – 10 minutes until the pieces are soft.
Fry the onion for 2 minutes. Add the Bacon and fry until crispy. Set aside.
Fry the Breakfast Sausages until browned. Chop into pieces and set aside.
Add the cooked ingredients together in a pan, add the sweet potatoes and beetroot and stir together.
Create 4 openings for the eggs.
Crack the eggs into the openings and fry until cooked.
NOTE: If the eggs are not cooking through evenly, try adding 30 ml of water to the pan and covering it with a lid or plate – the steam will cook the top of the eggs while the heat from the pan cooks from the bottom!
Recipe reprinted with permission of Eskort.com.
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