Serves 4

===Ingredients===	
    * 3 	large sweet potatoes
    * 10 	strips turkey bacon or 1 lb chicken sausage (andoille is good), cut into pieces
    * 1 	tablespoon canola oil
    * 1 	large onion, chopped
    * 1/2 	teaspoon chopped fresh sage
    * 1/2 	teaspoon chopped fresh thyme
    * 1/2 	teaspoon salt
    * 1/2 	teaspoon pepper
    * 2 	tablespoons butter, cut up
    * 8 	eggs

===Technique===
  - With a fork, prick the sweet potatoes well all over. Place them on a paper towel in a microwave oven. Cook them for 5 minutes (10 if they're really big). Remove them and let them cool for 10 minutes (the potatoes will be partially cooked).
  - When the potatoes are cool enough to handle, cut them into 1/4-inch chunks; set aside.
  - Cook the bacon until it is browned and chewy, but not crisp, or brown the sausages. Transfer to a plate lined with paper towels.
  - In the same skillet, add the oil and when it is hot, cook the onion and sweet potato chunks for 5-10 minutes or until they are tender and golden.
  - Add the sage, thyme, salt, and pepper. Cook another 1 to 2 minutes, and add more salt and pepper.
  - Meanwhile, in a large nonstick skillet, heat the butter. When it is hot, add the eggs, salt, and pepper. Fry them until the whites are firm.
  - Divide the hash among 4 large plates. Add an egg and some bacon/sausage to each one. 



Source: adapted by Eliz from the Boston Globe April 23, 2008
Christine Merlo