Sweet Potato Breakfast Bowls (with NO Chrome Plate)

Greek yogurt

🥗Healthier: coconut yogurt

💰Cheaper: sour cream

Coconut yogurt is dairy-free while sour cream is a cost-effective substitute.

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds are a healthier nut option, while sunflower seeds are more economical.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Agave nectar is lower on the glycemic index, and honey is often cheaper.

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Blackberries are nutrient-rich, and frozen blueberries can be less expensive.

Start by browning the bacon in a 12-inch cast iron pan over medium-high heat until crispy.

Drain some of the bacon fat, leaving about 2 tablespoons in the pan.

Add diced sweet potatoes and apples to the pan, using about 4 cups of sweet potatoes and 2 cups of diced apples.

Cook the sweet potatoes and apples for about 10 to 15 minutes, stirring regularly until they start to soften.

Push the sweet potatoes and apples to the side of the pan and add diced onions to the middle, cooking until soft.

Add chopped rosemary to the mixture, about 1 tablespoon, and stir it in.

If the mixture looks dry, add a little butter or reserved bacon fat, or a splash of olive oil.

Turn the heat down to medium-low to continue cooking the mixture without burning it.

In a blender, prepare the hollandaise sauce by separating the yolks from three farm-fresh eggs into a separate bowl.

Add a tablespoon of lemon juice, half a teaspoon of salt, a pinch of cayenne pepper, and half a teaspoon of ground mustard to the egg yolks.

Melt half a cup of butter and slowly drizzle it into the blender while blending on low to emulsify the sauce.

Serve the sweet potato hash topped with the hollandaise sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens