Sweet Potato Scrambled Eggs
Submitted by honey
Scrambled eggs with golden pan-fried sweet potatoes, crispy bacon, ground red chiles, and sliced green onions. A hearty Southwestern breakfast skillet that puts regular hash browns to shame.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minDitch the regular hash browns and wake up to something better. Diced sweet potatoes get a quick boil until just tender, then hit a hot skillet with bacon fat and fry up golden brown. That’s your base, and it’s already more interesting than anything you’d get at a diner.
Beaten eggs spiced with ground red chiles pour right over the top, followed by crumbled crispy bacon and sliced green onions. The eggs cook gently, lifted from the bottom so the uncooked mixture flows underneath, until they’re set but still creamy and moist.
It all comes together in one skillet in about 40 minutes. Protein, heat, sweetness, and crunch in every forkful. This is the breakfast that carries you through the whole morning.
Kitchen Tips
- Boil the sweet potato dice just until tender, about 6 minutes. Overcooked pieces will fall apart when you try to brown them in the skillet.
- Cook the sweet potatoes in the reserved bacon fat for the best flavor. That tablespoon of rendered fat adds smoky richness you can’t get from plain oil.
- Keep the eggs moving gently in the pan. Aggressive stirring breaks them into tiny curds. Big, soft folds are what you’re after.
Ingredients
Directions
Heat enough salted water to cover the sweet potatoes, (¼ Tsp of salt to 1 cup of water) to boiling.
Add the potatoes and cover. Heat to boiling again and then reduce the heat.
Simmer until potatoes are tender, about 6 minutes and drain.
Cook the bacon in a 10-inch skillet until crisp, remove and drain on paper towels.
Drain the excess fat from the skillet reserving 1 Tbls in the skillet.
Stir in the potatoes and cook over medium heat, stirring frequently, until golden brown.
Mix the eggs, ground red chiles and salt.
Pour the mixture into the skillet. Sprinkle the mixture with the bacon and onions.
As mixture begins to set on the bottom and sides, raise it so that the uncooked egg mixture flows underneath the cooked.
Cook until the eggs are cooked all the way through but still moist, about 3 to 5 minutes.
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