Ally
For a delicious, colorful, and healthy (ish) breakfast, look no further. A breakfast hash is the perfect way to add tons of veggies into your breakfast routine without sacrificing flavor, and this southwestern sweet potato hash is spicy, sweet, salty perfection.
I’ve fallen off the map the last week or two. After finals, we got a two week break from school, which also happened to fall on labor day weekend. I took it as the perfect opportunity to take a trip to Denver to visit my college roommate and best friend, Hillary. We ate our way through Denver- bottomless blood orange mimosas, bruschetta tasting boards, fish tacos, rattlesnake queso fundito, falafel, pork buns, french toast, cheese boards, and wine. Lots of wine. Needless to say, it’s time for a detox.
This week I’ll be following a 21-day Fix meal plan, so I’ll be posting recipes, menu plans, and grocery lists! But wait, not so fast- it’s still Sunday 🙂
I’ll ease into my healthy routine with this healthy (ish) southwestern sweet potato hash, (which conveniently contains bacon).
Start with your colorful cast of characters: onions, garlic, peppers, sweet potato, and spinach (not shown).
Crisp up some bacon in a pan until it’s half done, then add the diced onions and cook for 3-5 minutes. Does it get any better than this?
Yes, yes it does. You can add cumin, chili powder, and paprika to put the flavors over-the-top.
Sorry this action shot sucks so much, but you’ll add the sweet potatoes and peppers with a splash of chicken stock so it can steam for 10 minutes, covered.
Stir in the spinach and cheese until it is all wilty and wonderful. Serve with some cheese eggs and more bacon (if you’re like me).
- 3 strips bacon
- ½ onion, diced
- ⅛ teaspoon each cumin, paprika, chili powder, and red pepper flakes
- 1 clove garlic, minced
- Red bell pepper, diced
- Sweet potato, peeled and diced into ½" cubes
- ¼ cup chicken stock
- 1 cup spinach
- salt and pepper
- ¼ cup shredded cheddar cheese
- In a skillet over medium-low heat, cook the bacon until it is half-done.
- Add the diced onion to the pan, and sprinkle with cumin, paprika, chili powder, and red pepper flakes. Sauté for 5 minutes.
- Add the garlic, and cook 1 minutes.
- Stir in the bell pepper, sautéing for 2 more minutes.
- Add the sweet potatoes to the pan, season with salt and pepper, and stir.
- Pour in the chicken broth, and cover the skillet for 10 minutes to steam the veggies.
- Uncover the pan, stir in the spinach and cheese, and cook 1-2 more minutes until the spinach is wilted.
