February 23, 2017
Potato hash sometimes flies under the breakfast radar, but this tasty, savory mix of sweet potatoes, mushrooms, and bacon will change all that! Perfect for breakfast in bed or brunch...
1Place the sweet potato in a small saucepan and add enough cold water to cover by 2 inches. Bring to a boil and cook until the potato is crisp-tender, about 2 minutes; drain and set aside.
2Cook the bacon in a large nonstick skillet over medium heat until crisp, 6 to 7 minutes. Drain on a plate lined with paper towel, and then cut into 1-inch-pieces.
3Pour off all but 1 tablespoon fat from the skillet and heat the skillet over medium-high heat. Add the onion, garlic, basil and cumin and cook for 1 minute. Stir in the mushrooms and cook, stirring occasionally until they are starting to brown, 5 to 6 minutes. Add the sweet potatoes and continue cooking until they are tender. 4 to 5 minutes longer. Remove from the heat and stir in the bacon, salt and pepper.
This recipe is part of the Breakfast In Bed menu, with a Peach-Berry Bliss Protein Shake; an Espresso-Almond Shake; Gluten-Free Pecan Pancakes with Strawberries; and Bacon and Mushroom Sweet Potato Hash. Check out the Breakfast In Bed Menu and Guide for links to all the recipes, plus more handy tips and tricks for the perfect breakfast in bed.
Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014
Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.