Chipotle Sweet Potato and Quinoa Breakfast-For-Dinner Skillet.
I’ve craving a new sweet potato hash!
I mean, sure, top anything with an egg and I am THERE. Or here.
Actually, right now, I wish that I was THERE so it meant that I was somewhere other than my house. You get the gist.
Breakfast for dinner is pretty much my favorite thing ever. We go through spurts of having breakfast for dinner once a week, and I love it.
First, it’s comfort food. I will never think otherwise, because when I was probably 15 years old, my mom made me a scrambled egg, crispy ham and mustard sandwich (I know, are you freaking out?) and told me that it was comfort food. It’s lived in my brain ever since.
Second, the options are endless!
Sweet breakfast? Savory? Do I want pancakes or potatoes and eggs? Maybe I’ll just make waffles AND bacon AND eggs so I can have sweet and savory.
Truly, everyone loves it and it adds a nice variety to the week. Especially if you’re not someone who ever eats eggs or pancakes for breakfast. We’re usually not, aside from the occasional weekend.
Eddie almost ALWAYS requests some sort of potato skillet hash when we’re doing breakfast for dinner. And this isn’t the first time I’ve shared one here on the blog. I’ve done this sheet pan sweet potato hash that you all go crazy for! It’s wonderful.
I’ve also made a quinoa skillet hash, brussels sprouts hash, a grilled corn summer hash and even a white bean hash. LOTS to choose from.
Here’s how the skillet goes down!
I start this whole thing off with some chopped bacon for extra flavor. If you don’t eat bacon, just skip it! You’re going to cook onions, garlic and sweet potato with a few different spices – hearty ones like chipotle chili pepper that add some heat. Once everything is golden and soft, toss in some cooked quinoa if you have it.
The quinoa makes it even more satisfying but I secretly love it for the texture.
I also like to toss in some corn! Use frozen or canned – whatever you have on hand. This brings a sweetness to the dish that is just perfect with the chipotle.
Once that’s ready – crack in your eggs. They will cook right in the skillet and you can prepare them to the level of doneness you prefer. I love this because you can add eggs at different times for different people!
Finish off the skillet with sliced avocado if you have it. It brings a creaminess to the skillet and cutes the heat.
Then lime, fresh chives or scallions – any herbs you may have for a hint of freshness.
This is a fabulous pantry meal, plus eggs! Can’t beat it.
Chipotle Sweet Potato Hash
Chipotle Sweet Potato Breakfast-For-Dinner Skillet
- 2 slices bacon, chopped
- 1 sweet onion, diced
- 2 garlic cloves, minced
- 3 sweet potatoes, peeled and chopped into 1-inch cubes
- 1 tablespoon chipotle chili powder
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked pepper
- 1 tablespoon tomato paste
- 1 cup cooked quinoa
- ⅔ cup corn, frozen or thawed is fine!
- 2 to 4 large eggs
- 1 avocado thinly sliced
- 2 tablespoons chopped cilantro for topping
- 1 tablespoon chopped chives for topping
- 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.
Did you make this recipe?
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11 Comments on “Chipotle Sweet Potato and Quinoa Breakfast-For-Dinner Skillet.”
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Hi …. You do an a-mazing job on your site … The visuals are all engaging/rich/graphic delicious-ness !
I was wondering if you think that there is a marked difference between EGG QUALITY amongst different brands. I have had eggs that are just delish and others that are just plain boring. Your thoughts and/or
recommendations on quality and preferred size, (large/extra large/jumbo) ? Thanks in advance for any
just wonderful and for dinner, why not? everything I love, sweet potatoes especially, thank you!
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Absolutely “must do” dinner these days ! Thank you so much !
This is going on my list. Of course, my picky husband won’t eat seeet potatoes, ugh. I’ll sub Yukon gold.
I just made this tonight for dinner. I had to leave out the quinoa and substitute a red onion for the sweet onion. It was delicious. We ate it as a side with steak.
Thanks for all you do:)
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Really good! The spice level is perfect. It’s got a good kick but not too spicy that it’s unpleasant. I added red bell pepper and served topped with shredded cheese and a dollop of greek yogurt. My eggs were taking forever to cook so I would recommend making them separate. Definitely will make again!