1poundsweet potatoesabout 2 medium sized, peeled and diced into same sized small cubes
1/4cupminced fresh rosemary
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Chop bacon into small pieces. In a large dutch oven or heavy bottom skillet, cook bacon pieces over medium heat, stirring occasionally. After about 15 minutes, bacon should begin to foam and bubble. Turn heat to low, continue to stir, and cook until pieces are done, about another 10 minutes. Remove bacon pieces from pot and allow to drain on a plate lined with a paper towel. Pour all but 2 tablespoons of the bacon grease in a separate bowl. Do not discard yet - you'll be using another tablespoon later.
Heat the pan the bacon was cooked in with the 2 tablespoons of grease over medium heat. Add the chopped onion and allow to cook for about 10 minutes. Add the sweet potatoes, garlic, and rosemary. Add one additional tablespoon of the bacon grease. Stir well to combine, then allow to cook undisturbed for 5 minutes. Remove from heat. Stir in cooked bacon pieces. If preparing ahead of time, store mixture in airtight container in the refrigerator until ready to cook.
Spread mixture in an even layer in prepared baking sheet. Bake in preheated oven for 30 minutes or until sweet potatoes are tender.
Poach eggs and serve 2 eggs over warm sweet potato hash for each serving.