Japanese Sweet Potato and Egg Hash

In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon, reserving 1 tablespoon of bacon fat in the skillet.

Add the diced Japanese sweet potato to the skillet with the reserved bacon fat. Cook for 8-10 minutes over medium heat, stirring occasionally, until the sweet potatoes are tender and slightly caramelized.

Add the diced onion to the skillet and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.

Return the cooked bacon to the skillet. Stir in the soy sauce and sesame oil, tossing to combine all ingredients.

Make two wells in the hash mixture. Crack one egg into each well. Cover the skillet and cook for 3-5 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness.

Garnish with chopped green onions and serve immediately.