Description
Meet your new favorite brunch or “breakfast for dinner” recipe! Savory, sweet, smoky and slightly spicy. Caramelized sweet potatoes, roasted poblanos, smoky bacon, sweet veggies and tender chicken are sauteed and seasoned with rosemary and chipotle chili powder. Make it twice as nice and top with easy oven poached eggs.
Ingredients
Scale
Seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon ground chipotle chile powder
- 1 teaspoon fresh rosemary, minced, or 1/2 teaspoon dried rosemary
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
Ingredients
- 1 poblano pepper, roasted and chopped
- 1 large sweet potato, semi cooked, peeled and medium diced
- 1/4 lb thick cut bacon, large diced
- 2 tablespoons olive oil
- 1/2 of a red onion, large diced
- 1 sweet bell pepper (red, orange or yellow), large diced
- 3 cups cooked chicken, diced
- 4–8 eggs, optional, and depending on whether people want one or two poached eggs. See “how to poach eggs in the oven” for instructions.
- salt and pepper to taste
Instructions
- Mix the seasoning ingredients in a small bowl.
- Place the whole poblano pepper In a small saucepan over medium heat (no oil). Let sit for 5 minutes or so until it starts to blacken. Turn and let blacken on the other sides, about 15-20 minutes.
- Place the blackened/roasted pepper in a bowl and cover with plastic wrap. Let steam for 10 – 15 minutes, then peel the tough skin off, just as much as you can easily with a paring knife. It’s fine if some of the blackened bits stay on the pepper. Cut the top off the pepper, slice it open and remove the seeds. Slice and large dice the pepper.
- While the pepper is steaming, poke a few holes in the sweet potato with a fork. Place in the microwave and cook for two or three minutes. Take out of the microwave and wrap in tin foil. Set aside for 10-15 minutes. Once it’s cool enough to handle, peel and dice into about 1 inch chunks.
- Fry the bacon in a large saucepan over medium heat until medium crispy. Drain on a paper towel and set aside. Pour off all but two tablespoons of bacon grease from the pan. Add two tablespoons of olive oil to the pan.
- Add the cubed sweet potatoes to the pan. Spread out so they are in a pretty even layer. This will let them brown more evenly. Sprinkle half of the seasoning over the sweet potatoes. Let them sit, undisturbed for a few minutes, then carefully stir to let the other sides brown. Keep doing this for 10-15 minutes.
- Add the red onion and bell pepper to the pan. Sauté for 5 minutes or so.
- Add the roasted poblanos, diced chicken, bacon and the rest of the seasoning to the pan and sauté for another 5 minutes until everything is heated through.
- Dish into serving bowls and top with poached or fried eggs if desired!
