Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
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

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

October 14, 2013

Tinkleflick's Review

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

user's Review

October 04, 2012

lynae17's Review

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

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.