Sweet Potato Scrambled Eggs

This hearty Sweet Potato Scrambled Eggs dish is a vibrant twist on a classic breakfast, blending the natural sweetness of boiled sweet potatoes with the salty crunch of bacon. The addition of ground red chiles provides a subtle warmth that cuts through the richness of the eggs and bacon fat. Ideal for a weekend brunch or a substantial morning meal, this recipe comes together quickly in a single skillet. The tender potatoes absorb the flavors of the cooking process, while the eggs remain moist and fluffy. It&# 226;ÂÂs a comforting, home-style meal that balances textures and flavors perfectly, offering a nutritious and satisfying start to your day without requiring complex techniques or hard-to-find ingredients.

Cooking Method: Boiling, Stewing

Cuisine: Mexican

Courses: Side Dishes

Difficulty: Advanced

Servings: 4

Calories: 873.5

Dietary: Gluten-free

Description

This hearty Sweet Potato Scrambled Eggs dish is a vibrant twist on a classic breakfast, blending the natural sweetness of boiled sweet potatoes with the salty crunch of bacon. The addition of ground red chiles provides a subtle warmth that cuts through the richness of the eggs and bacon fat. Ideal for a weekend brunch or a substantial morning meal, this recipe comes together quickly in a single skillet. The tender potatoes absorb the flavors of the cooking process, while the eggs remain moist and fluffy. It&# 226;ÂÂs a comforting, home-style meal that balances textures and flavors perfectly, offering a nutritious and satisfying start to your day without requiring complex techniques or hard-to-find ingredients.

Ingredients

1 1/2 cup Sweet Potatoes, Diced, Raw
4 ea Bacon; Slices, Cut Up
6 ea Eggs; Large, Beaten
1 teaspoon Red Chiles; Ground
1/4 teaspoon Salt
2 ea Green Onions/Tops; Sliced

Directions

1
Bring a pot of salted water to a boil, ensuring there is enough water to cover the sweet potatoes.
2
Add the diced sweet potatoes to the boiling water.
3
Cover the pot, return to a boil, then reduce heat to a simmer.
4
Simmer until the sweet potatoes are tender, about 6 minutes, then drain well.
5
In a 10-inch skillet, cook the cut-up bacon over medium heat until crisp.
6
Remove the bacon from the skillet and drain on paper towels.
7
Pour off excess bacon fat from the skillet, reserving about 1 tablespoon in the pan.
8
Add the drained sweet potatoes to the skillet and cook over medium heat, stirring frequently, until golden brown.
9
In a small bowl, whisk together the beaten eggs, ground red chiles, and salt.
10
Pour the egg mixture into the skillet with the sweet potatoes.
11
Sprinkle the cooked bacon and sliced green onions over the egg mixture.
12
As the eggs begin to set on the bottom and sides, gently push the cooked portions aside to allow uncooked egg to flow underneath.
13
Continue cooking until the eggs are fully set but still moist, about 3 to 5 minutes.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 873.5kcal

% Daily Value *
Total Fat 58.8g91%
Saturated Fat 19.0g95%
Cholesterol 606.5mg203%
Sodium 3161.5mg132%
Total Carbohydrate 25.7g9%
Dietary Fiber 3.6g15%
Sugars 8.0g
Protein 58.8g118%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a lighter version, you can use turkey bacon or omit the bacon entirely and use a little butter or oil for cooking the potatoes.

Adjust the amount of ground red chiles based on your preference for heat; start with less if you are sensitive to spice.

This dish is best served immediately while hot and fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Ensure the sweet potatoes are cut into uniform small cubes so they cook evenly and quickly.

Keywords: breakfast, scrambled eggs, sweet potato, bacon, mexican breakfast, skillet meal, eggs, bacon scramble, morning meal, brunch, chiles, green onions, vegetarian option, comfort food, quick breakfast, potato scramble

Read it online: https://www.chefs-mate.com/recipe/sweet-potato-scrambled-eggs/