Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield
6 servings (serving size: about 1 cup)

Sweet potatoes are a creamy addition to this breakfast classic. To avoid mushy hash, don't boil the potatoes too long; remove them from the water while they're still al dente.

How to Make It

Step 1

Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 5 minutes. Drain.

Step 2

Heat oil in a large nonstick skillet over medium heat. Add bacon; cook 4 minutes, stirring frequently. Add bell pepper and green onions; cook 2 minutes, stirring frequently. Add potatoes, salt, celery seed, pepper, and nutmeg; cook 4 minutes, gently stirring occasionally. Stir in broth and vinegar. Toss gently until liquid is absorbed.

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