Sweet Potato Hash English Muffin Sandwich
Hearty hash and a gently fried egg take this English muffin over the top.
3 Thomas’® Original English Muffins, toasted
2 tablespoons olive oil
1-2 sweet potatoes, peeled and cubed
½ onion, chopped
½ cup pancetta, chopped
2 cups kale
Salt and pepper, to taste
2. Reduce heat to low. Use a spoon to make 3 small indentations in the hash for the eggs. Crack eggs into the hash, cover the pan with a lid and cook until the whites are cooked through.
3. Top each English muffin base with some hash and an egg. Season with additional salt and pepper to your liking, top with English muffin lids and enjoy.