So for a blog with only a few recipes on it, I think sweet potatoes have made an appearance an absurd number of times (uh…here, here, and here). I might have an unhealthy obsession with the vegetable. So does my daughter, at her 9 month doctor’s appointment the doc told me she was turning orange because of all those sweet potatoes. It was kind of embarrassing, but hey, the girl gets what she wants, she’s kinda the boss around here.
Anyway, this sweet potato breakfast skillet is another good one for the books that features this sweet, savory, creamy, awesome vegetable.
We love breakfast for dinner around here. In fact, it’s probably the only time we actually get real “breakfast” since in the morning I’m barely coherent enough to get the toast in the toaster, let alone bust out a multi-faceted breakfast meal. Hope my kids don’t expect me to be “that” mom that makes them breakfast every morning, cause it ain’t happening. Anyway, I digress. Sweet Potatoes.
This recipe is pretty simple, but packs a punch of flavor. The salty bacon (oh yeah, it has bacon too. Bacon. Sweet Potatoes. A whole lotta awesomeness) counteracts the sweet potatoes and gives the dish that awesome sweet/salty thing. We like to serve this with fried eggs, runny yoke for my husband and hard yoke for me. Runny yokes freak me out, but if you like that sorta thing it probably would only add to this dish, but I wouldn’t know. Because it freaks me out.
We also love the addition of avocados. I love the juxtaposition of cool creamy avocado and the crisp hot sweet potatoes.
The trickiest part of this recipe is getting a nice crisp on the outside of your sweet potatoes. Be sure not to overcrowd the pan when you are cooking them. I know you want to. I know you think you can do it in one batch, but don’t do it. I said don’t do it. Also, try not to stir them more than is necessary, the longer they sit undisturbed the crisper they get.
This sweet potato breakfast skillet is the perfect saturday morning breakfast or weeknight dinner. So get frying so you can get eating. Go on, get!
- 4 Strips Bacon
- 2 Sweet Potatoes, peeled and diced small
- 2 Tbsp Olive Oil
- 2 Tbsp Canola Oil
- 1 C small onion, ~3/4 diced
- ½ C red bell pepper, ~1/2
- salt and pepper to taste
- ½ C Mozzarella Cheese, shredded
- 1 Green Onion, diced
- Put bacon on a cookie sheet lined with parchment or aluminum foil. Put into a cold oven and turn the oven on to 400 degrees Cook bacon for 20-25 minutes until it's reached your desired doneness. (I like it CRISP). When finished, remove from pan and pat with paper towels. When it's cool enough, dice it into small pieces. Turn oven down to 350 degrees F when finished.
- While the bacon is cooking, heat olive oil and canola oil in a large skillet over medium-high heat. Saute onion and bell pepper until softened and slightly browned. Remove from oil with a slotted spoon and set aside.
- Working in small batches, begin to fry sweet potatoes in the same pan. You only want enough potatoes to make a thin and uncrowded layer in the pan, I did mine in 3 batches. Try to leave the potatoes undisturbed turning only once to get the crispiest exterior possible. Cook until tender on the inside and crisp and slightly brown on the outside (~8-10 minutes). Remove from pan and drain on paper towels and work on the next batch. Add more oil if necessary.
- When all the sweet potatoes are cooked drain any leftover oil from the pan (there may not be anand return chopped bacon, onions, bell pepper, and sweet potatoes to the skillet. (If your skillet isn't ovenproof then use an 8x8 casserole dish). Salt and pepper dish fairly aggressively at this point (I find that sweet potatoes need more salt than regular potatoes). Top with shredded mozzarella cheese and bake for 10 minutes until cheese is melted and bubbly.
- Top with diced green onions and serve!
Serve this with your favorite style of eggs to make it a more complete meal. We also love adding fresh sliced avocado.