Sweet Potato Scramble

(4 servings)

  • 1 and 1/2 cups raw sweet potato (about 2 small potatoes) - diced
  • 4 slices of bacon - chopped into 1/4 inch pieces
  • 6 large eggs
  • 2 green onions - chopped into small pieces
  • 1 teaspoon ground red chiles
  • 1/4 teaspoon salt
In a large sauce pan, bring 3 cups of water to a boil. Add three dashes of salt and the sweet potatoes. Boil for two minutes. Reduce the heat and bring the water to a simmer.

Cook until the sweet potatoes are tender (3 or 4 more minutes). Drain the water from the potatoes.

In a large skillet, cook the bacon until crisp. Transfer bacon to stacked paper towels to remove excess grease. Drain the bacon grease from the pan leaving only a teaspoon or so to act as cooking oil for the scramble.

Return skillet to heat. Add potatoes and cook until browned - stirring occasionally.

In a medium bowl, beat the eggs with the the ground chiles and 1/4 teaspoon of salt.

Add egg mixture to the potatoes in the skillet. Stir in bacon and chopped onion.

Once the eggs begin to set, stir and scramble with a spatula or fork.

Cook until eggs are completely set. Serve immediately.

You can use regular potatoes in this recipe but the sweet potatoes make this scramble fun and unique.

Mr Breakfast would like to thank AnaLola for this recipe.

Recipe number 1731. Submitted 5/1/2006.