Chipotle Sweet Potato Breakfast-For-Dinner Skillet
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
2 to 4 people
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Course
Main Course, Breakfast
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Cuisine
American
Chipotle Sweet Potato Breakfast-For-Dinner Skillet
Description
This skillet meal starts with cooking chopped bacon until crisp, then sautéing onions and garlic in the rendered fat for flavor. Cubed sweet potatoes are added and seasoned with chipotle chili powder, smoked paprika, salt, and pepper. Covering the skillet allows the potatoes to steam and soften. Tomato paste is stirred in to deepen the flavor, followed by cooked quinoa and corn, integrating protein and sweetness. Eggs are cooked directly in the skillet for a fresh, runny component, and sliced avocado along with chopped cilantro and chives finish the dish.
The dish is versatile for any time meals and combines smoky heat from chipotle with the natural sweetness of sweet potatoes and corn. The protein from bacon, eggs, and quinoa makes it balanced and filling, with a variety of textures from tender potatoes to creamy avocado.
Ingredients
- 2 lices Bacon chopped
- 1 onion diced, sweet
- 2 garlic minced, cloves
- 3 sweet potato peeled and chopped into 1-inch cubes
- 1 tablespoon chipotle chili powder
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper freshly cracked
- 1 tablespoon tomato paste
- 1 cup quinoa cooked
- ⅔ cup corn frozen or thawed is fine!
- 2 to 4 egg large
- 1 avocado thinly sliced
- 2 tablespoons cilantro for topping, chopped
- 1 tablespoon chives for topping, chopped
Instructions
- Heat a large (10 or 12 inch) skillet over medium-low heat and add the bacon. Cook until the bacon starts to become crispy and most of the fat has rendered. Stir in the onion and garlic. Cook, stirring often, for 2 to 3 minutes until the onions soften.
- Stir in the sweet potatoes. If you feel that you need more fat in the skillet, add 1 teaspoon of olive oil or butter. Stir in the chili powder, smoked paprika, salt and pepper. Cover the skillet and cook, stirring often, for 10 minutes, or until the potatoes start to soften. If at any time you feel like the potatoes aren’t softening and the skillet is dry, you can stir in 1 to 2 tablespoons of water and cover the skillet again.
- Uncover the skillet and stir in the tomato paste. Cook for 1 to 2 minutes so the flavor develops in the pan. Stir in the quinoa if you’re adding it - stir until it’s fully incorporated into the potatoes. Stir in the corn. If you’re using frozen corn (it works!) just stir and cook for a few minutes until it’s thawed and warm.
- Now it’s time for the eggs! Keep the skillet over medium-ish heat and crack the eggs into the skillet with the potatoes. Cover the skillet and cook until your egg whites are fully cooked.
- To serve, top with sliced avocado, fresh chopped chives and cilantro and a spritz of lime.
User Reviews
Overall Rating
5
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