Let's Do Brunch

Everyone loves brunch,,, Especially the essentially major team,
Its just one of those things we do, mainly because it symbolizes a "Stopping 2 smelling the roses" type of day.


Sweet Potato and Canadian Bacon Hash

Sweet potatoes are a creamy addition to this breakfast classic. To avoid mushy hash, don't boil the potatoes too long; remove them from the water while they're still al dente.

6 servings (serving size: about 1 cup)

Ingredients

• 4 cups (3/4-inch) diced peeled sweet potato (about 1 pound)
• 2 cups (3/4-inch) diced red potato (about 8 ounces)
• 2 tablespoons vegetable oil
• 1 cup diced Canadian bacon (about 8 ounces)
• 1 cup chopped green bell pepper
• 2/3 cup chopped green onions
• 3/4 teaspoon salt
• 1/2 teaspoon celery seed
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon grated whole nutmeg
• 1/4 cup fat-free, less-sodium chicken broth
• 1 tablespoon cider vinegar

Preparation

Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 5 minutes. Drain.

Heat oil in a large nonstick skillet over medium heat. Add bacon; cook 4 minutes, stirring frequently. Add bell pepper and green onions; cook 2 minutes, stirring frequently. Add potatoes, salt, celery seed, pepper, and nutmeg; cook 4 minutes, gently stirring occasionally. Stir in broth and vinegar. Toss gently until liquid is absorbed.