3 tablespoons grapeseed oil
2 ½ c. peeled sweet potatoes, cut into ½” cubes
6 oz. Canadian bacon, diced
1 c. chopped yellow onion
2 tbsp. Dijon mustard
2 tbsp. horseradish
2 c. arugula
1 tbsp. olive oil
1 avocado, peeled and cut into chunks
Heat grapeseed oil in a nonstick pan over medium-high heat. Add sweet potatoes, cover, and cook 5 minutes.
Stir in Canadian bacon, onion, mustard, and horseradish. Cover and cook until the sweet potato is tender and the bottom turns golden, about 8-10 minutes.
Flip sections of the hash and press down with a spatula. Cook uncovered another 8-10 minutes, flipping sections occasionally so hash browns evenly. Stir in arugula and cook a few minutes until it wilts.
Meanwhile heat olive oil in another nonstick pan over medium-high heat. Add eggs and cook until whites are set but yolks are soft.
Divide hash among four plates. Top each with ¼ of the avocado and one fried egg. Serve immediately.