Kitchen Taste

Sweet Potato Breakfast Skillet

As much as I love cooking new and complicated dishes, I am an even bigger fan of cooking food that takes less than an hour from start to finish. This sweet potato skillet is one of my absolute favorites. It’s quick, healthy, tastes amazing, and will keep you well within your food budget. Even better than that, you’ll have enough to last you the whole week! Find the recipe below!

 

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Ingredients:

  • 1 large sweet potato, diced (small-med sized chunks)
  • 3 large tricolored peppers or a bag of mini bell peppers, diced
  • 1 link of Kielbasa, diced (or other protein of choice – works best with sausage).
  • 1/2 large sweet onion, diced
  • 1 pound asparagus or other veggie of choice, chopped
  • 3 slices of bacon (optional – didn’t add it in the skillet pictured above, but it def adds flavor!), diced
  • 1 clove garlic
  • 1 tsp grated ginger (optional)
  • 5 eggs
  • Flavor god chipotle seasoning (or any other seasoning of choice)
  • Black pepper
  • Salt
  • 2 tbsp of olive oil (unless you’re using bacon, then you don’t need this!)
  • Avocado for serving

Instructions:

  1. Preheat the oven to 350
  2. Take a pan (not the skillet), and add your oil*. Once hot, sauté your onions along with the garlic and ginger.
  3. Once onions are translucent, add kielbasa and cook till browned.
  4. Add sweet potato and cook for about 10-15 minutes, stirring occasionally to make sure the potatoes are browned evenly. Don’t worry about it cooking all the way through, because it’s going in the oven!
  5. Add in veggies, seasoning, salt and black pepper, stirring as you go.
  6. Pour mixture into 12″ cast iron skillet, and cook in oven for about 15 mins, making sure potatoes are cooked all the way through (how long it will take will depend on the size of your chunks – I keep mine fairly small)
  7. Take skillet out and crack eggs over the mixture. Place the skillet back in the oven and cook for another 5-10 minutes depending on how well you like your eggs. I prefer mine runny, so I keep them on the 5 minute end of the spectrum.
  8. Serve with avocado and enjoy!

*if using bacon, cook bacon first, take the bits out, then use the bacon fat to cook the rest of the ingredients before putting the bits back in!

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