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Sweet Potato Scrambled Eggs
Nb persons: 4
Source: Betty Crocker Southwestern Cooking
|The native sweet potato adds a touch of sweetness to this savory dish. To trim preparation time in the morning, cook sweet potatoes the night before; cover and refrigerate until needed. Then, simply add them to the skillet after cooking the bacon and proceed as directed.|
|1 1/2 cups||diced uncooked sweet potatoes|
|4 slices||bacon, cut up|
|1 teaspoon||ground red chiles|
|2||green onions, (with tops), sliced|
Heat enough salted water to cover sweet potatoes (1/4 teaspoon salt to 1 cup water) to boiling. Add potatoes. Cover and heat to boiling; reduce heat. Simmer until potatoes are tender, about 6 minutes; drain.
Cook bacon in 10-inch skillet until crisp; remove bacon and drain. Drain fat, reserving 1 tablespoon in skillet. Stir potatoes into fat in skillet. Cook over medium heat, stirring frequently, until golden brown.
Mix eggs, ground red chiles and salt; pour into skillet. Sprinkle with bacon and onions. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook until eggs are cooked throughout but still moist, 3 to 5 minutes.
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