YOUR SOLIN GENERATED RECIPE
Crispy Bacon and Roasted Sweet Potato Hash
Savor a hearty, nutrient-packed hash featuring crispy bacon, tender roasted sweet potato cubes, and savory red onion and bell pepper, all enhanced with a perfectly cooked trio of farm-fresh eggs. This balanced dish delivers a satisfying mix of textures and flavors—from the crunchy bacon to the soft, caramelized veggies—making it a versatile meal for any time of day.
INGREDIENTS
4 slices Bacon
1 medium Sweet Potato
3 Large Eggs
1/2 cup diced Red Bell Pepper
1/4 cup diced Red Onion
1 teaspoon Olive Oil
Salt and Pepper to taste
1 teaspoon Paprika
PREPARATION
Preheat your oven to 425°F.
Peel (if desired) and dice the sweet potato into small cubes. Toss them with olive oil, salt, pepper, and paprika on a baking sheet.
Spread the sweet potato cubes in a single layer and roast in the oven for about 20-25 minutes, or until tender and slightly crispy, stirring halfway through.
While the sweet potatoes are roasting, cook the bacon in a skillet over medium heat until crispy. Once cooked, transfer the bacon to a paper towel to drain and then chop into bite-sized pieces.
In the same skillet (remove excess bacon fat if too much remains), add the diced red onion and red bell pepper. Sauté until the vegetables are softened and slightly caramelized.
Crack the eggs directly into the skillet with the vegetables and scramble them lightly, mixing in the bacon pieces as they begin to cook.
Once the eggs are cooked to your liking and the flavors have melded together, gently fold in the roasted sweet potato cubes.
Taste and adjust seasonings with additional salt and pepper if needed before serving.