yam hash
When you are redy to serve add the egg



1 pound bacon, fried crispy and crumbled, 4 large yams, 4 over easy eggs, 1 large avocados, 1 garlic clove, minced, 1/4 cup red onion, finely chopped, 1 tablespoon fresh jalapeno pepper, finely diced, cilantro, salt, and black pepper.

Fry the bacon until crispy, crumble and set aside.  Wash the yams, poke holes in the yam with a fork, dampen the yams and put them in a plastic bag (the carryout bag you get from the grocery store) put them in the microwave and set on potato. When the yams are soft and fully cooked, remove them.  Scoop out the potato leave just enough that the yam keeps its shape. Drain off the bacon drippings from the skillet, retain about 2 tablespoons, add the onions, peppers, and garlic to the skillet, fry until the onions are translucent, be careful not to burn the garlic.  Add the yams back into the skillet and saute until the potatoes are a little crisp and brown. Add the bacon and mix well.  Scoop everything back into the yam skins. Thinly slice the avacado, add the avocado and diced jalapenos to the top of the yams.  Fry the eggs and top off the yams.  TIME TO EAT

Serve this hash with champagne and friends.

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