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Sweet Potato Breakfast Hash

Making a hearty sweet potato breakfast hash is a wonderful way to start a cold, winter morning.


On a winter morning there is nothing like having a hearty breakfast to get you on your way. This combination of yellow and sweet potatoes with crispy bacon and vegetables, topped with an egg, ticks all my yumminess boxes.


To make this suitable for ovo-lacto vegans, swap the bacon for vegan bacon. Vegans can also leave off the egg for a lovely breakfast. This is otherwise dairy-free and gluten-free.


Leftovers, if there are any, store well in an airtight container in the refrigerator for a few days. Return the hash to the pan to heat them up whenever you're ready for more.

 

Ingredients

(Makes 4 servings)

  • 4 slices apple smoked bacon, cut into 1/2-inch pieces

  • 1 small sweet onion, diced

  • 1 sweet red bell pepper, cut into 1/2-inch pieces

  • 1 red chili pepper, deseeded and diced

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon ground coriander

  • 1/4 teaspoon paprika

  • 1 large sweet potato, peeled and cut into 1/2-inch cubes

  • 2 medium yellow potatoes, washed and cut into 1/2-inch pieces

  • 1 cup baby spinach

  • 1 small zucchini, cut into 1/2-inch pieces

  • 4 large eggs

  • salt and ground black pepper, to taste

 

Directions

In a sauté pan over medium heat, add the bacon and cook until the pieces become crispy. Remove from the pan with a slotted spoon and transfer to a plate lined with paper towel. Set aside.


Using the residual oil from the bacon, sauté the onion, red bell pepper, and red chili pepper for 2 to 3 minutes until they start to soften. Add the spices and mix well. Add the cubed sweet potato and yellow potato and cook for about 15 minutes stirring regularly. Cover and cook for an additional 5 minutes or until the potatoes become tender.


Reintroduce the bacon back into the pan with the spinach and zucchini. Combine with the potatoes and cook for 2 to 3 minutes until the zucchini starts to soften. Crack 4 eggs on top, evenly spaced, sprinkle with salt and ground black pepper. Cover the pan and cook until the eggs reach desired consistency.


Serve and enjoy!

 
 

Nutritional Information Per Serving:

total calories = 398 | total fat = 22.46g | saturated fat = 7.57g | cholesterol = 220mg | sodium = 974.49mg | net carbohydrates = 31.55g | dietary fibre = 3.18g | sugars = 11.64g | protein = 11.64g

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