Bacon-Powered Sweet Potato Veggie Skillet

By mszcookie

Most breakfast proteins—ham, sausage, bacon—are loaded with flavor, but that indulgence comes at a sodium- and saturated fat-filled cost. Have your bacon (and eat it, too) by using a small amount to season an entire pan of plants. Bonus: The fat helps you absorb the fat-soluble vitamins A and K. If you don't have feta, you can try substituting goat cheese. And if you can have the extra calories and fat, adding a fried egg on top isn't a bad idea by any means.

Ingredients

• 3 center-cut bacon slices, diced
• 1/2 cup diced onions
• 2 garlic cloves, minced
• 1/3 cup diced yellow bell pepper
• 1/3 cup diced red bell pepper
• 1 cup (1/2-in.) cubed sweet potato
• 1/8 teaspoon kosher salt
• 1/8 teaspoon crushed red pepper
• 1/4 cup unsalted chicken stock
• 4 ounces fresh spinach
• 1 ounce feta cheese, crumbled (about 1/4 cup)

Preparation

Step 1

1. Place bacon in a large cast-iron skillet over medium heat; cook 5 minutes or until just starting to crisp. Add onion; sauté 3 minutes. Add garlic; sauté 1 minute. Add bell peppers; sauté 4 minutes. Add potato, salt, crushed red pepper, and stock. Cover and cook 9 minutes or until potatoes are tender. Add spinach; cook, uncovered, 1 minute or until spinach wilts. Divide mixture between 2 bowls; sprinkle with cheese.