Products used in this recipe
Roasted Sweet Potato Breakfast Hash
Yield: 7 Servings (13 oz.)
Yield: 7 Servings (13 oz.)
This hearty breakfast hash is savory with a hint of seasonal sweetness serve year-round or as a seasonal LTO.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot RoastWorks®: Roasted Sweet Potatoes 6/2.5lb | 40 oz. | |
| Black beans, canned, drained | 5 oz. | |
| Simplot RoastWorks®: RTE Flame-Roasted Simply Sweet® Cut Corn 1/20lb | 8 oz. | |
| Bacon, cooked, diced | 8 oz. | |
| Eggs, fried, 2 per serving | 14 count | |
| Kale, fried and broken into pieces | 3 oz. | |
| Feta cheese, crumbled | 10 oz. | |
| Pomegranate seeds | as garnish |
Preparation Instructions:
- Step 1
- Prepare sweet potatoes according to package instructions.
- Step 2
- Place sweet potatoes in a bowl and add black beans, corn and bacon. Fold together gently.
- Step 3
- Place 8 oz. of mixture per serving into a non-stick pan coated with pan release. Sauté 2-3 minutes or until hot.
- Step 4
- While mixture is heating, cook eggs to desired temperature and place onto a warm plate. When mixture is just about ready, fold in 1/2 oz. kale and 1/2 oz. feta cheese. Toss lightly and plate with eggs. Garnish with pomegranate seeds, if desired.
