Sweet Potato and Bacon Breakfast Hash

• 2 medium sweet potatoes, peeled and diced
• 6 ounces bacon, diced
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh chives for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add diced bacon and cook until crispy.
3. 3 Remove bacon with a slotted spoon and set aside, leaving the grease in the pan.
4. 4 Add sweet potatoes, onion, and bell pepper to the skillet. Season with salt and pepper.
5. 5 Cook, stirring occasionally, until vegetables are tender and slightly caramelized.
6. 6 Stir in garlic, smoked paprika, and cumin. Cook for another minute.
7. 7 Return the bacon to the skillet and toss to combine.
8. 8 Serve hot, garnished with fresh chives.

Equipment

• Large skillet

Variations

• Add a can of black beans for extra protein.
• Include diced green chilies for a spicy kick.

Substitutions

• Use turkey bacon for a leaner option.
• Substitute regular potatoes if sweet potatoes aren't available.

Pairings

• Fresh orange juice
• A robust cup of coffee

Nutrition

Tips

• For extra flavor, use bacon grease instead of olive oil.
• If you prefer a vegan version, omit the bacon and use a plant-based oil.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Pair with sunny-side-up eggs and a sprinkle of cheese.
• Serve with a side of avocado toast.

FAQ