Loaded Sweet Potato Hash: it's what's for breakfast-for-dinner!!
It's hard for me to find a well rounded breakfast-y type meal for S (do not judge by the copious amounts of bacon on his plate). He cannot eat eggs, so that excludes, like, 75% of most menus and meal plans. Typically, if we have breakfast for dinner, it is a pancake meal, or our Hawaiian breakfast plate (again, minus the eggs). So I thought I'd mix things up a little: change traditional hash browns from white potatoes to sweet potatoes, add some sauteed peppers and onions, and "garnish" it with bacon. Obviously, S and I have a difference of opinion on the term "garnish".
What we CAN agree on, is the mug of Red Rooibos tea to accompany this meal. Rooibos is an herbal, naturally decaffeinated tea. It's very mellow and smooth, with no bitter aftertastes like some herbal teas. We like it.
Back to agreeing to disagree....I opted to round out my plate with a few steamed green beans and a hard boiled egg.
.......aaaaand, S just added more bacon to his.
Loaded Sweet Potato Hash
makes 3 main servings, 6 side dish servings
2 medium sweet potatoes, peeled and chopped into 1/2 inch cubes
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
6 slices of cooked bacon, crumbled
6 tsp olive oil, divided
1 tsp Lawry's Seasoned Salt, divided
ground black pepper
Heat 2 tsp of olive oil in large skillet over medium/high heat. When the oil is hot, yet not smoking, add the chopped onions and peppers, 1/2 tsp of Lawry's Seasoned Salt, and a pinch of ground black pepper. Stir to coat and let saute for 3-4 minutes, or until the onions are translucent and just beginning to brown. Transfer to onions and peppers to a medium sized bowl and set aside.
Heat another 2 tsp of oil in the same fashion - when heated, add half of the chopped sweet potato and 1/4 tsp of Lawry's Seasoned Salt, and a pinch of ground black pepper. Stir to coat, let saute for 4-5 minutes, stirring occasionally, or until the potatoes are browned and tender. Transfer the browned potatoes to the bowl with the onions and peppers, set aside. Repeat with remaining oil, sweet potatoes and seasoning.
Return all the sauteed onions, peppers and sweet potatoes to the pan, add crumbled bacon and toss until the bacon is warmed, about a minute or so.
Serve immediately. If you allow this to sit, the sweet potatoes will begin to get a bit soft and mushy.
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