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.
Servings 6
Prep Time 15 minutesmins
Cook Time 15 minutesmins
Total Time 30 minutesmins
Ingredients
4cupssweet potato, peeled and diced (1 inch)about 1 large potato
2cupsquartered small red potatoes
1tablespoonolive oil
4slicesthick cut applewood smoked bacondiced (I used Daily's Deep Applewood Smoked Thick Sliced Bacon)
1/2cupground pork sausageI used Jimmy Dean Premium Pork Regular Sausage
2cupsdiced onion
2clovesgarliccrushed or minced
5baby yellow and orange bell peppersdiced
4mushroomssliced
1teaspoonfresh rosemarydiced
1teaspoonfresh thymediced
1/8teaspooncayenne pepper
1/8teaspoonpaprika
1/8teaspoonancho chile powder
2teaspoonssea saltseparated
1teaspoonblack pepper
1/2cupchicken broth
1tablespoonapple cider vinegar
Instructions
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.
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.
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.
Add the potatoes and cook 3 minutes, stirring occasionally.
Stir in the broth and vinegar, tossing gently until the liquid is absorbed and the potatoes are tender and done.
Notes
Serving size is 1 cupIf 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.