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Place the potatoes in a medium pot and add water to cover. Bring to a boil, then lower the heat and simmer for 10-15 minutes, or until fork-tender. Drain, then mash the potatoes with a potato masher or fork. I like my mashes pretty chunky, but you could add milk, cream, broth, etc and use a hand mixer if you want it smoother.
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In a large pan, cook the bacon until crisp. Move the bacon to a paper towel-lined plate to drain, and remove most of the grease from the pan.
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Place the same pan over medium heat. Add the onion and garlic, and saute until translucent. Add the mushrooms, and saute until they brown and shrink. Move the onions, mushrooms and garlic to a bowl.
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Add a little bit more bacon fat to the pan, and cook the eggs however you like (I like fried).
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Crumble the bacon with your fingers, or chop it up. Divide the sweet potatoes between 4 bowls or plates, then top with the mushrooms, eggs, green onions and bacon.