Rating: 4.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light October 2003

Gallery

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

Recipe Summary

Yield:
6 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

207 calories; calories from fat 30%; fat 6.8g; saturated fat 1.4g; mono fat 2.1g; poly fat 3g; protein 8.8g; carbohydrates 28g; fiber 3g; cholesterol 19mg; iron 1.4mg; sodium 711mg; calcium 32mg.
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