1 large onion, chopped
3 teaspoons dried thyme leaves
3 to 4 tablespoons olive oil
1 sweet red pepper, chopped
4 cups peeled, cubed sweet potatoes (1/2 inch cubes)
8 ounces shitake mushrooms, thinly sliced
2 15-ounch cans black beans, drained and rinsed
Salt & Pepper
¾ cup crumbled goat cheese
6 eggs, fried or poached
Thinly sliced chives or green onion tops
12 slices bacon, fried crisp

 In large skillet, saute onion and thyme in oil until onion is tender, about 5 minutes.  Add red pepper and sweet potatoes; saute until potatoes begin to soften, about 8 minutes.  Add mushrooms; saute 5 minutes.  Stir in beans and cook until potatoes are tender, about 5 minutes.  Season to taste with salt and pepper.

Spoon vegetable mixture onto plates; sprinkle with goat cheese.  Top hash on each plate with one egg; sprinkle with chives.  Serve with two slices of bacon.