Searching for a lactose free recipe to really liven up those boring breakfasts at home? If so, then try this recipe for a sweet potato breakfast skillet. This dish features a delicious combination of proteins like cheese, bacon and eggs with tons of fresh veggies. It’s served straight from the skillet, and the recipe makes for up to six servings—it’s a great dish to try out for a large family breakfast, or if you’re hosting a fun brunch with friends. After trying this dish, make sure to rate and review it. Also, feel free to share this recipe with your friends and family on Facebook and Twitter.
If you’re interested in trying out this sweet potato breakfast skillet recipe, there are only a few things to keep in mind. This dish works best when served from a cast-iron pan or skillet. It’s a hearty dish, so it’s a good idea to share this one with family or friends. Also, it can be sweetened by adding maple syrup. The recipe calls for 2 pounds of potatoes, a half a pound of smoky bacon, red onion, bell pepper, celery, spices, salt and pepper, four ounces of Cabot Farmhouse Reserve Cheddar, six large eggs and then another ounce of the Farmhouse Reserve Cheddar for garnish. Sounds delicious, right?
Like all of our other tasty recipes, this sweet potato breakfast skillet recipe is tough to beat. It features tons of scrumptious veggies, and it’s a fun and easy dish to make. At Cabot—which is a cooperative of 800 dairy farm families—we understand just how important it is to only serve the best to your family and friends. With that in mind, please make sure to rate and review this dish after you prepare it. We’re eager to hear your feedback.
2 pounds skin-on sweet potatoes (about 3 medium), scrubbed and cut into ½ pieces
½ pound smoky bacon, diced
1 small red onion, diced
1 red bell pepper, diced
2 celery stalks, chopped
½ teaspoon dried thyme
½ teaspoon dried basil
Salt and pepper
4 ounces Cabot Farmhouse Reserve Cheddar (about 1 cup)
6 large eggs, poached, sunny-side up or over easy
1 ounce Cabot Farmhouse Reserve Cheddar for garnish (about ¼ cup)
PLACE sweet potatoes in a large pot and cover with water. Bring water to a boil and cook until a fork will easily pierce potatoes (about 5 to 7 minutes). Drain.
LINE a plate with paper towels. In a heavy 10-inch cast iron skillet, cook bacon until crispy.
USE a slotted spoon to remove bacon from skillet and drain on lined plate.
REMOVE all but 1 tablespoon of bacon grease from the skillet and place it over medium high heat. Add red onions, red peppers and celery and cook until the vegetables start to soften (about 2 minutes). Add sweet potatoes and cook until they just start to turn brown on one side (about 4 minutes more).
CRUMBLE bacon into potato mixture. Season with thyme, basil, salt and pepper. Stir in grated cheese. Keep stirring until cheese is melted and potatoes somewhat mashed. Turn the heat low and keep warm while you cook the eggs.
USE the back of a spoon to make six indentations in potato mixture. Place cooked eggs in these nests. Garnish with remaining cheese. Serve hot.
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Delicious and simple recipe! The sweet and salty of the potatoes and bacon complemented the eggs perfectly! Will definitely make again.