Chipotle Sweet Potatoes With Corn, Avocodo & Fried Egg

• 1/2 Tablespoons Olive Or Canola Oil
• 2 cups Sweet Potatoes, Chopped
• 1 dash Salt
• 1 dash Chipotle Powder
• 1/4 cups Diced Onion
• 1 clove Garlic, Minced
• 1/2 cups Frozen Corn, Thawed
• 2 Tablespoons Shredded Mexican Cheese
• 1 whole Avocado, Chopped
• 2 whole Eggs
• 1 dash Pepper
• 4 Tablespoons Salsa Verde

1. Heat oil in a nonstick skillet over medium-high heat. Add potatoes, sprinkle with a little salt and chipotle powder. Cook for a few minutes, stirring occasionally. Add onions and garlic. Cook for a few more minutes until potatoes are crisp on the outside and soft inside and onions are translucent. Add corn and stir in just to heat it up a bit. Remove potato mixture from pan, dividing between two plates. Top with cheese and avocados. Sprinkle avocados with a little salt.
2. Fry eggs over easy in pan. Place on top of potato mixture. Sprinkle with pepper and chipotle powder. Serve with salsa verde on top.

olive or, sweet potatoes, salt, chipotle powder, ubc, clove garlic, frozen corn, mexican cheese, avocado, eggs, pepper, salsa

Taken from tastykitchen.com/recipes/breakfastbrunch/chipotle-sweet-potatoes-with-corn-avocodo-fried-egg/ (may not work)