Fried Egg and Sweet Potato Noodles with Bacon & Vegetable Hash

Fried Egg and Sweet Potato Noodles with Bacon & Vegetable Hash

I can’t believe it’s already the latter end of August. Where the heck did the summer go? I spent a lot of time Inspiralizing, that’s for sure, but where did July & August go? June feels like 6 months ago! While I’m sad to see summer go, I’m excited for the fall. I love autumn in the northeast – the changing leaves on the trees are beautiful and it always manages to smell like baked apple pie and roasted chestnuts…. thank youuu Yankee Candle

Another reason I like the fall is the change in flavors. Sweet potatoes, pumpkin, chili, winter squashes, mmmm. Once September hits, Inspiralized is going to spiralize the heck out of those butternut squashes, just wait! In the meantime, I’ve managed to sneak in some sweet potatoes. I know, I know – spiralizing is great because it’s low carb. However, you only need to spiralize about 50% of the potato to make a full plate of potato noodles….. or, poodles. Tehe.

This recipe is killer, because it combines all types of flavors into one dish and packs a mean protein and nutrient punch. The sweet potato softens as you cook it and soaks up the runny yolk. Mmm! If you’re a vegan, swap the bacon for tofurkey bacon or crumbled tofu. If you’re trying to limit your fat content, substitute in turkey bacon. Sweet potatoes are high in B6 vitamins, Vitamic C and D, contain lots of iron and magnesium and are a solid source of carotenoids which help fight off cancer and protect against aging. Are you sold yet? I am.

Happy breakfasting! Enjoy these sweet poodles

Fried Egg and Sweet Potato Noodles with Bacon & Vegetable Hash

Prep Time: 7 minutes

Cook Time: 20 minutes

Total Time: 27 minutes

Servings: 1

Fried Egg and Sweet Potato Noodles with Bacon & Vegetable Hash

Ingredients

  • 1 small sweet potato, as round as you can find it
  • 2 strips of bacon
  • 1 tbsp olive oil, divided into (2) 1/2 tbsps
  • 1/2 one red bell pepper, diced
  • 1/2 one small red onion, diced
  • 6 button mushrooms, quartered
  • 1 pinch of garlic powder
  • 1 pinch of oregano
  • 1 pinch of chili powder
  • salt and pepper, to taste
  • 1 egg
  • 1 small garlic clove, minced
  • parmesan cheese to garnish, optional
  • chopped parsley to garnish, optional
  • olive oil cooking spray

Instructions

  1. Peel your sweet potato, chop the pointed ends off and spiralize it, using Blade C. Set aside.
  2. Place a large skillet over medium heat and add in your strips of bacon. Cook until desired crunchiness and transfer to a plate lined with a paper towel. Once cooled, cut into 1 inch pieces. Set aside.
  3. Wipe down the bacon skillet and place it over medium heat with the 1/2 tbsp of olive oil. Next, place in the potato noodles, garlic powder and season with salt and pepper. Cook for about 5-7 minutes or until sweet potato softens into noodles and is no longer raw. Be sure to stir frequently so that the noodles don't sit for too long in the pan and burn. When done, transfer to a plate.
  4. While the sweet potato noodles are cooking, set a large skillet over medium-low heat and place in the rest of the olive oil. Once oil heats, add in the minced garlic and cook for 30 seconds. Add in the red onions, diced peppers, oregano, chili powder, and season lightly with pepper. Stir to combine, cook for about 2 minutes or until peppers and onions begin to soften. Once softened, add in the mushrooms and cook for about 3 minutes - they will shrink in size. Mix in the bacon and set on top of the sweet potato noodles.
  5. Wipe down the mushroom/pepper/onion skillet, spray with cooking spray and add in the egg, cooking until all whites are set but yolk is still runny.
  6. Place egg on top of the noodles & bacon/veggie hash and season with Parmesan and chopped parsley (optional).
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.inspiralized.com/2013/08/20/fried-egg-and-sweet-potato-noodles-with-bacon-vegetable-hash/

Instructions with Pictures

Peel your sweet potato, chop the pointed ends off and spiralize it, using Blade C. Set aside.

spiralizing a sweet potato

spiralizing a sweet potato
Place a large skillet over medium heat and add in your strips of bacon. Cook until desired crunchiness and transfer to a plate lined with a paper towel. Once cooled, cut into 1 inch pieces. Set aside.

Wipe down the bacon skillet and place it over medium heat with the 1/2 tbsp of olive oil. Next, place in the potato noodles, garlic powder and season with salt and pepper. Cook for about 5-7 minutes or until sweet potato softens into noodles and is no longer raw. Be sure to stir frequently so that the noodles don’t sit for too long in the pan and burn. When done, transfer to a plate.

sweet potato noodles

While the sweet potato noodles are cooking, set a large skillet over medium-low heat and place in the rest of the olive oil. Once oil heats, add in the minced garlic and cook for 30 seconds. Add in the red onions, diced peppers, oregano, chili powder, and season lightly with pepper. Stir to combine, cook for about 2 minutes or until peppers and onions begin to soften. Once softened, add in the mushrooms and cook for about 3 minutes – they will shrink in size. Mix in the bacon and set on top of the sweet potato noodles.

Sweet Potato Noodles with Bacon & Vegetable Hash

Wipe down the mushroom/pepper/onion skillet, spray with cooking spray and add in the egg, cooking until all whites are set but yolk is still runny. Place egg on top of the noodles & bacon/veggie hash and season with Parmesan and chopped parsley (optional).

Fried Egg and Sweet Potato Noodles with Bacon & Vegetable Hash

 

Enjoy!

Fried Egg and Sweet Potato Noodles with Bacon & Vegetable Hash

Fried Egg and Sweet Potato Noodles with Bacon & Vegetable Hash

Fried Egg and Sweet Potato Noodles with Bacon & Vegetable Hash

Fried Egg and Sweet Potato Noodles with Bacon & Vegetable Hash

Comments

  1. Love your blog! I have broken two of the spiralizers trying to use them for sweet potato, do you have any good tips/tricks on how to avoid breaking them?

    • Oh no, sorry to hear that Lauren! I only ever use Blade C on sweet potatoes (unless I’m making potato chips)… also, make sure that you cut off both ends of the sweet potato so that there is an even surface for the teeth of the handle to dig into the potato and then make sure that you peel the potato prior to spiralizing it.

      Also, you may want to dry to divide the potato into two parts (just slice it in half!) Make sure when you spiralize, you grip that bottom handle for more leverage.

      Hope this helps!

Trackbacks

  1. […] View Recipe Ingredients & Preparation Instructions […]

  2. […] Here’s Inspiralized bagon and sweet potato noodle hash […]

What do you think?