Sweet Potato and Canadian Bacon Hash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Sweet potatoes are a creamy addition to this breakfast classic. To avoid mushy hash, don't boil the potatoes too long; remove them from the water while they're still al dente. Ingredients:
4 cups (3/4-inch) diced peeled sweet potato (about 1 pound) |
2 cups (3/4-inch) diced red potato (about 8 ounces) |
2 tablespoons vegetable oil |
1 cup diced canadian bacon (about 8 ounces) |
1 cup chopped green bell pepper |
2/3 cup chopped green onions |
3/4 teaspoon salt |
1/2 teaspoon celery seed |
1/2 teaspoon freshly ground black pepper |
1/8 teaspoon grated whole nutmeg |
1/4 cup fat-free, less-sodium chicken broth |
1 tablespoon cider vinegar |
Directions:
1. Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 5 minutes. Drain.
2. Heat oil in a large nonstick skillet over medium heat. Add bacon; cook 4 minutes, stirring frequently. Add bell pepper and green onions; cook 2 minutes, stirring frequently. Add potatoes, salt, celery seed, pepper, and nutmeg; cook 4 minutes, gently stirring occasionally. Stir in broth and vinegar. Toss gently until liquid is absorbed.
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