Hash browns are my breakfast nemesis. You know, the thing you just can’t resist no matter how many healthy choices are placed in front of you. Or maybe it’s the bacon. Or the Eggs Benedict. Clearly, eating out for breakfast can be an issue and potentially hazardous to my healthy eating and weight loss efforts. All the more reason to come up with healthy breakfast options that I can make at home.
I’ve already tackled the eggs benedict, coming up with a southwestern version that tastes better each time I eat it. As for the bacon – well, there’s no hope for me there. When a plate of crispy fried pig fat is placed in front of me, I’m a goner. Moving on. Let’s talk hash browns.
There are so many fantastic health benefits to sweet potatoes (well, at least when you don’t mix them with butter and top with sweet and spicy pecans…one of our favorite Thanksgiving dishes). Not only are they rich in dietary fiber and beta carotene, but they also have high levels of protein, vitamins A and C, calcium and iron. Now that’s what I call a powerhouse veggie.
In this recipe, I sauteed sweet potatoes and a few russet potatoes with Canadian bacon (a low-fat alternative to regular bacon), red bell peppers and green onions. To add a little zing, the hash is flavored with chile flakes, nutmeg and fresh sage. To avoid mushy potatoes, do not over-boil the potatoes. They should be just tender, and the rest of the cooking will take place in the skillet, where the Canadian bacon and potatoes will turn golden brown.
This dish is naturally at home on the breakfast or brunch table, but we also serve it at dinner time, alongside some eggs and extra vegetables. Really, who doesn’t love breakfast for dinner?
The recipe:
Bring a large saucepan of lightly salted water to a boil over high heat. Add sweet and russet potatoes and cook until just tender, about 5 minutes. Drain.
Heat a large skillet (preferably cast-iron) over medium heat. Add Canadian bacon and cook, stirring occasionally, until just starting to brown, 4 to 5 minutes.
Add garlic and cook for 1 minute, stirring frequently.
Add red chile flakes, red bell pepper, and white and light green parts of green onion. Cook until red bell pepper starts to soften, about 2 minutes.
Stir in cooked sweet and russet potatoes, salt and nutmeg.
Increase heat to medium-high and cook, stirring occasionally, until the potatoes start to brown, 7 to 8 minutes. Serve.
Other hash recipes:
Never Enough Thyme’s Hash Brown-Omelet Skillets
Savoring the Thyme’s Purple Potato Breakfast Hash
The Yummy Life’s Individual Parmesan Hash Brown Cups
Sweet Potato Hash with Canadian Bacon, Red Pepper & Sage
Ingredients
- 1 ½ pounds sweet potato peeled and cut into ½-inch dice (about 4 ½ cups)
- 8 ounces russet potato peeled and cut into ½-inch dice (about 1 ½ cups)
- 1 tablespoon olive oil
- 5 ounces Canadian bacon cut into ½-inch pieces
- 2 cloves garlic minced
- ¼ teaspoon red chile flakes
- 1 red bell pepper cut into ½-inch dice
- 3 green onions thinly sliced, divided
- ½ teaspoon kosher salt
- ½ teaspoon ground nutmeg preferably fresh
- 1 tablespoon finely chopped fresh sage
Instructions
- Bring a large saucepan of lightly salted water to a boil over high heat. Add sweet and russet potatoes and cook until just tender, about 5 minutes. Drain.
- Heat the olive oil in a large skillet (preferably cast-iron) over medium heat. Add Canadian bacon and cook, stirring occasionally, until just starting to brown, 4 to 5 minutes.
- Add garlic and cook for 1 minute, stirring frequently.
- Add red chile flakes, red bell pepper, and white and light green parts of green onion. Cook until red bell pepper starts to soften, about 2 minutes.
- Stir in cooked sweet and russet potatoes, salt, nutmeg and sage. Increase heat to medium-high and cook, stirring occasionally, until the potatoes start to brown, 7 to 8 minutes. Serve.
Nutrition
Trish Wyderka
I want to take this dish to a brunch I need to go to, but it’s a 35 minute drive to the house where it’s going to be held at. What’s the best way to handle taking this as far as cooking and reheating it? Thank you very much
Phil
No instructions for Sage or Olive Oil. I am a bachelor noobie to cooking. What may be obvious to all your pros out there not so much to me.
Dara
I’m sorry about that, Phil! The recipe has been edited to reflect the olive oil and sage. I hope you enjoy it!
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Kim - Liv Life
Just what I needed!! I made my first ham this year, and while I’m not really a fan of a simple slice of ham, I do love ham accented in a dish like this. It’s on my table tonight!
Dara (Cookin' Canuck)
That’s great, Kim! I hope you enjoyed it.
marla
Great recipe! Will be linking back to this in my post today 🙂
Jen @ Jen's Favorite Cookies
I love potatoes for breakfast. I’ve actually been looking for some great breakfast hash recipes! This one is getting pinned for sure!
Tickled Red
I have been thinking about this recipe all weekend since I saw it on FB. Adore the healthy twist and the flavor combos 😀
Jersey Girl Cooks
I would love this for dinner. And the sweet potatoes make it so much prettier.
Marla
I am not such a fan of white potatoes ~ anything sweet potato and I am sold. Love it Dara 🙂
Paula
Dara, this is a fabulous-looking dish! I love all those flavours and colours! Just wondering: your recipe calls for nutmeg, and my husband gets terrible heart burn from nutmeg. Is there something I could substitute for it, or can I just leave it out? Thanks for so generously sharing your kitchen creativity with us. 🙂
Dara (Cookin' Canuck)
Hi Paula, it will still work really well without the nutmeg. I hope both you and your husband enjoy it!
Chris @ TheKeenanCookbook.com
I’m with you on hash browns being an arch nemesis. Maybe its the irish in me, because I do love me my potatoes any way you slice it (pun intended!)
Great healthier version =D
Donna
Why do we keep on eating regular old white potatoes in everything, when the orange tubers are so much more flavorful? Yours is the prettiest hash I’ve ever seen!
megan @ whatmegansmaking
This looks so good! We are breakfast for dinner people, and I think this needs to be on our dinner table as soon as possible! 🙂
Kiran @ KiranTarun.com
Sweet potatoes are so warm and hearty! Love this breakfast hash recipe. So inviting with all those colors! 🙂