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.

Ratings & Reviews

Chicagobsw's Review

lynae17
June 18, 2014
I substituted bacon for Canadian Bacon (its what I had on hand) and omitted the nutmeg. Topped it off with half an avocado, sliced. Yum!! And leftovers reheated perfectly. Definitely will be a go-to breakfast.

Barbawana's Review

Tinkleflick
October 14, 2013
N/A

Tinkleflick's Review

Barbawana
December 02, 2012
Perfect post-thanksgiving recipe to use up stray sweet potatoes and any other veggies lingering in the fridge. www.greasycamera.com

user's Review

user
October 04, 2012
N/A

lynae17's Review

Chicagobsw
June 17, 2012
Made this for Father's Day brunch. The only thing I changes was using center cut bacon instead of Canadian bacon and omitting the nutmeg. The dish was a big hit and everyone agreed it was a keeper.

dksunshy's Review

dksunshy
December 22, 2011
Amazing, especially since it's coming from a person that hates eating sweet potatoes. I followed the recipe exactly and we couldn't get enough of it.