Sweet Potato and Canadian Bacon Hash

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.

Yield: 6 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 207
  • Calories from fat: 30%
  • Fat: 6.8g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 3g
  • Protein: 8.8g
  • Carbohydrate: 28g
  • Fiber: 3g
  • Cholesterol: 19mg
  • Iron: 1.4mg
  • Sodium: 711mg
  • Calcium: 32mg

Ingredients

  • 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

Preparation

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