Breakfast Made Easy
Seasoned Sweet Potato Home Fries Breakfast
Crispy-edged sweet potato home fries, eggs your way, turkey bacon or sausage, and whole wheat toast.
Prep15 min
Cook30 min
Serves4
The diner breakfast, made at home and made better: sweet potatoes par-cooked so they crisp instead of steam, seasoned with smoked paprika and onion salt, and left alone in a hot cast-iron skillet until the edges go properly brown. Eggs cooked however you like them, turkey bacon or sausage on the side, and whole wheat toast to catch the yolk.
Ingredients
Set servings and the amounts update themselves. This is the only ingredient list on the page.
servings
Steps
- Par-cook the potatoes: put the sweet potato cubes in a pot, cover with cold water, and bring to a boil. Cook 4 minutes, just until the edges give a little, then drain well and let them steam dry for a couple of minutes. This is the restaurant trick — par-cooked potatoes crisp instead of steaming.
- Heat the oil in a large cast-iron skillet over medium-high until it shimmers. Spread the sweet potatoes in a single layer — work in batches if the pan would be crowded — and cook without stirring for 4 to 5 minutes, until a brown crust forms on the bottom.
- Add the onion and bell pepper, then season with the smoked paprika, onion salt, garlic powder, black pepper, and cayenne. Cook 8 to 10 minutes more, flipping in sections occasionally, until the vegetables are tender and the potatoes are crisp all over. Keep warm over low heat.
- While the potatoes finish, brown the turkey bacon or sausage in a second skillet according to the package, and toast the whole wheat bread. Butter the toast.
- Scrambled eggs: melt the butter in a nonstick skillet over medium-low. Beat the eggs with a pinch of salt, pour them in, and stir slowly with a spatula, pulling the curds toward the center, until just set. Take them off the heat while they still look a touch wet — they finish cooking on the plate.
- Or cook your eggs another way. Sunny-side up: fry in butter 2 to 3 minutes without flipping. Over easy: fry, flip once, and cook 30 seconds. Over medium: flip and cook 1 minute, until the yolk thickens but still runs a little. Over hard: flip and cook until the yolk is fully set. Poached: slide each egg into barely simmering water with a splash of vinegar and cook 3 minutes, then lift out with a slotted spoon.
- Plate the home fries with the eggs and the turkey bacon or sausage, toast on the side, and scatter parsley over the potatoes if you like.
Tip: Two rules make restaurant home fries: do not crowd the pan, and do not stir the potatoes constantly. Undisturbed potatoes are crispy potatoes. If they brown too fast, drop the heat to medium and let them finish more gently.