Sweet Potato Scrambled Eggs
Yield
4 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sweet potatoes, or yams
diced, raw |
|
| 4 | each |
bacon
slices, cut up |
*
|
| 6 | large |
eggs
large, beaten |
|
| 1 | teaspoon |
red hot chili pepper, dried
ground |
|
| ¼ | teaspoon |
salt
|
|
| 2 | each |
scallions, spring or green onions
top too, sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sweet potatoes, or yams
diced, raw |
|
| 4 | each |
bacon
slices, cut up |
*
|
| 6 | large |
eggs
large, beaten |
|
| 5 | ml |
red hot chili pepper, dried
ground |
|
| 1.3 | ml |
salt
|
|
| 2 | each |
scallions, spring or green onions
top too, sliced |
|
Directions
Heat enough salted water to cover the sweet potatoes, (¼ Tsp of salt to 1 cup of water) to boiling.
Add the potatoes and cover. Heat to boiling again and then reduce the heat.
Simmer until potatoes are tender, about 6 minutes and drain.
Cook the bacon in a 10-inch skillet until crisp, remove and drain on paper towels.
Drain the excess fat from the skillet reserving 1 Tbls in the skillet.
Stir in the potatoes and cook over medium heat, stirring frequently, until golden brown.
Mix the eggs, ground red chiles and salt.
Pour the mixture into the skillet. Sprinkle the mixture with the bacon and onions.
As mixture begins to set on the bottom and sides, raise it so that the uncooked egg mixture flows underneath the cooked.
Cook until the eggs are cooked all the way through but still moist, about 3 to 5 minutes.
