Sweet Potato and Canadian Bacon Hash

Sweet Potato and Canadian Bacon Hash Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
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.


6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 207
Caloriesfromfat 30 %
Fat 6.8 g
Satfat 1.4 g
Monofat 2.1 g
Polyfat 3 g
Protein 8.8 g
Carbohydrate 28 g
Fiber 3 g
Cholesterol 19 mg
Iron 1.4 mg
Sodium 711 mg
Calcium 32 mg


4 cups (3/4-inch) diced peeled sweet potato (about 1 pound)
2 cups (3/4-inch) diced red potato (about 8 ounces)
2 tablespoons vegetable oil
1 cup diced Canadian bacon (about 8 ounces)
1 cup chopped green bell pepper
2/3 cup chopped green onions
3/4 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon freshly ground black pepper
1/8 teaspoon grated whole nutmeg
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon cider vinegar


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

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.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

October 2003
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