Sweet Potato Breakfast Salad
Servings: 4 Servings
Ingredients
- 4 slices bacon diced
- 1 medium yellow or sweet onion sliced thin
- 2-4 soft boiled eggs see how here
- 1 medium sweet potato peeled and diced to ½” cubes
- 4-6 cups lettuce we recommend a hearty lettuce such as a crisp lettuce blend or romaine
- Green Goddess Dressing prepared (see note)
Instructions
- Heat a large skillet over medium heat. Add bacon and cook until crispy. Transfer bacon to a paper towel to drain.
- Add onion to the pan with the leftover bacon fat, and cook, stirring often until the onions have started to brown, about 10 minutes. Watch carefully that they don’t burn.
- Remove the onions and set aside. Add in the diced sweet potato, and cook, stirring often until they have browned in places and the sweet potato is cooked through, about 8-10 minutes.
- Meanwhile, make eggs as desired (soft boiled instructions here, Instant Pot hard boiled instructions here or you can make them sunny-side up!).
- Assemble the salad by dividing the lettuce into four bowls. Divide bacon, onions and sweet potatoes evenly, and then top with the cooked egg.
- Drizzle the dressing over the salad, and enjoy!
Nutrition
Serving: 1/4 recipe | Calories: 200kcal | Carbohydrates: 9g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 194mg | Sodium: 298mg | Fiber: 1g | Sugar: 9g