Products used in this recipe
Roasted Sweet Potato Breakfast Hash
Yield: 7 Servings (13 oz.)
Yield: 7 Servings (13 oz.)
This hearty breakfast hash is savory with a hint of seasonal sweetness serve year-round or as a seasonal LTO.
| Ingredient | Weight | Measure |
|---|---|---|
| Bacon, cooked, diced | 8 oz. | |
| Black beans, canned, drained | 5 oz. | |
| Eggs, fried, 2 per serving | 14 count | |
| Feta cheese, crumbled | 10 oz. | |
| Kale, fried and broken into pieces | 3 oz. | |
| Pomegranate seeds | as garnish | |
| Simplot RoastWorks®: RTE Flame-Roasted Simply Sweet® Cut Corn 1/20lb | 8 oz. | |
| Simplot RoastWorks®: Roasted Sweet Potatoes 6/2.5lb | 40 oz. |
Preparation Instructions:
- • Prepare RoastWorks Roasted Sweet Potatoes according to package directions.
- • Place sweet potatoes into bowl and add black beans, RoastWorks Flame-Roasted Simply Sweet Cut Corn and bacon. Fold together gently.
- • Place 8 oz of mixture per serving into a non-stick pan coated with pan release. Saute 2-3 minutes or until hot.
- • While mixture is heating, cook eggs to desired temperature and place onto a warm plate. When mixture is just about ready, fold in 1/2 oz kale and 1/2 oz feta cheese. Toss lightly and plate with eggs. Garnish with pomegranate seeds, if desired.
