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Savory Sweet Potato Hash. Bacon, sausage, onions, bell peppers, mushrooms, herbs, and ancho chili powder pack this breakfast or brunch option with warm and filling flavors. No mid-morning hunger pangs with this meal.

Savory Sweet Potato Hash

A mix of sweet and small red potatoes combine with bacon, sausage, onions, bell peppers, mushrooms, herbs, and ancho chili powder to pack this breakfast or brunch option with warm and filling flavors. No mid-morning hunger pangs with this meal.
Course Breakfast
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 4 cups sweet potato, peeled and diced (1 inch) about 1 large potato
  • 2 cups quartered small red potatoes
  • 1 tablespoon olive oil
  • 4 slices thick cut applewood smoked bacon diced (I used Daily's Deep Applewood Smoked Thick Sliced Bacon)
  • 1/2 cup ground pork sausage I used Jimmy Dean Premium Pork Regular Sausage
  • 2 cups diced onion
  • 2 cloves garlic crushed or minced
  • 5 baby yellow and orange bell peppers diced
  • 4 mushrooms sliced
  • 1 teaspoon fresh rosemary diced
  • 1 teaspoon fresh thyme diced
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon paprika
  • 1/8 teaspoon ancho chile powder
  • 2 teaspoons sea salt separated
  • 1 teaspoon black pepper
  • 1/2 cup chicken broth
  • 1 tablespoon apple cider vinegar

Instructions

  1. Bring the water to boil in medium pot. Add the potatoes, cover, and reduce heat to a simmer for 3 to 5 minutes. You want the potatoes to be slightly tender but still a little hard. Drain and set aside.
  2. Heat olive oil in a large nonstick skillet over medium heat. Add the bacon and sausage and cook for 4 minutes, stirring frequently and breaking up the sausage.
  3. Add the onion, garlic, peppers, mushrooms, and seasoning (reserve 1 teaspoon of the salt for the end-you might not need it depending on what kind of bacon and sausage you are using). Sauté until the onions are translucent, about 3 minutes.
  4. Add the potatoes and cook 3 minutes, stirring occasionally.
  5. Stir in the broth and vinegar, tossing gently until the liquid is absorbed and the potatoes are tender and done.

Recipe Notes

Serving size is 1 cup

If you like all your potatoes to be the same size, dice the red potatoes in 1-inch sized pieces as well. I like having potatoes of different sizes so I only quartered them. However, this can cause some difficulties in texture, since the small diced sweet potatoes will cook faster. When boiling the potatoes I use the sweet potatoes as the guide. When they are slightly tender, drain the water. Then at the end, as soon as the red potatoes are tender, I take the skillet off the heat.

My favorite way to eat: a 1/2 cup serving topped with a fried egg and Sriracha sauce.