Cozy Fall Breakfast
One of my favorite things about the fall season is the excuse to do all things cozy. Crackling fires, blankets, board games. Breakfast is no exception. On Saturday mornings my family uses the blue dishes that have been passed down from my side of the family for three generations. Usually we have waffles, but every so often we get fancy and make something like this Sweet Potato Breakfast Hash. It’s packed with protein, flavor, and nutrition, and keeps us full for hours later. Keep reading for the recipe, and leave me a comment below.
Nutritional Benefits of Sweet Potato Breakfast Hash
Even though this recipe has “breakfast” in the title, you really could have it for any time of the day. I cooked it up for the photos and then ate it for lunch over the next few days. The beef and eggs star in this dish to give you satiating protein. I always build my meals around quality protein.
Beef is high in all sorts of vitamins and minerals, including iron, zinc, and vitamin B6. Eggs are a complete protein and are a good source of choline, vitamin D, and vitamin A.
Sweet potatoes are a good source of beta-carotene and potassium, and goat cheese has calcium and adds a delicious tanginess to the dish. Lastly, rosemary contains many B vitamins and vitamin C.
How to Make Sweet Potato Breakfast Hash
You’ll start by cooking the bacon in a large cast iron skillet pan. A stainless steel pan works too. Cook the bacon until crisp, then remove it and drain on a paper towel. Leaving the fat in the pan, add the ground beef and cook until browned. Remove the beef when cooked.
As the the beef browns, you’ll peel and dice a large sweet potato and a green apple. Add those to the same skillet and cook over high heat for about three minutes until it develops some color. Don’t stir more than once or twice. Add in the broth, rosemary, and salt, and simmer, covered, for about five minutes.
Lastly, you’ll add in the cooked beef and crumble in the bacon. Make 3-4 wells in the skillet, crack in the eggs, and crumble the goat cheese on top. Cook the eggs until the whites are just barely set, about five minutes, then serve.
Before You Go…
What are some of your favorite fall meals? What did you like about this recipe? Share with me in the comments below! And don’t forget to check out these other cozy breakfasts. 🙂
Thanks for reading, and see you next time.
Sweet Potato Breakfast Hash
- Large skillet
- 2 pieces thick cut bacon
- 1 lb. ground beef
- 1 large sweet potato weighing about 1 lb.
- 1 green apple
- 1/2 cup broth
- 1 tsp. salt
- 1 tsp. fresh rosemary or 1/2 tsp. dried
- 3-4 eggs
- 4 oz. goat cheese about 1/2 cup
- Cook bacon over medium high heat in a large cast iron or stainless steel skillet. Remove from skillet and place on paper towel, leaving drippings in pan. Add ground beef and cook, stirring occasionally, until browned and cooked through. Remove from pan.
- While the beef cooks, peel and dice the sweet potato into small pieces. Dice the green apple as well (I like to leave the skin on; you can peel it if you like). At this point you can remove some of the drippings from the pan or leave them. Add the sweet potato and green apple and cook over medium high heat, only stirring once or twice, until it develops some color, about 3 minutes. Add in broth, salt, and rosemary and simmer, covered, for about 5 minutes until sweet potatoes are tender.
- Stir in the cooked beef and crumble in the bacon. Make 3-4 wells in the skillet and crack in the eggs. Crumble the goat cheese on top. Cook the eggs until the whites are just set, about 5 minutes (the whites will continue to cook a little when you remove the pan from the heat). This is a complete meal in itself, but feel free to serve with fruit or sourdough bread.