Sweet potatoes aren’t my favorite thing ever, but in breakfast form or baked as pie or quick bread, they’re perfectly acceptable to me. Next time I make this, I will add bell peppers and mushrooms. I didn’t this time simply because I didn’t have the time to prep all those veggies in the a.m.
Sweet Potato Hash
a sweet potato, peeled and diced in small-medium sized chunks
a couple Tablespoons of onion, diced
garlic clove, minced
Heat the oven to 375. Toss the sweet potatoes with olive oil, salt and pepper and roast until browned and tender. (I did the roasting part the night before and just stored the potatoes in the fridge overnight). Cook a few bacon strips until crisp. Drain and let cool enough to handle. Cut into small pieces. Heat up a tablespoon of oil in a saute pan. Cook the onion until softened, then add the garlic. Cook for 30 seconds. If you use other veggies, add them now and let them cook for a couple of minutes. Add in the sweet potatoes and bacon. Cook until the sweet potatoes are warmed through. Serve with fried eggs and toast.