Canadian Bacon & Sweet Potato Skillet

Canadian Bacon & Sweet Potato Skillet

This is the kind of breakfast that makes the whole kitchen smell like Saturday. Opa's Canadian Bacon — already fully cooked and smoked — gets a quick sear in the pan for color and warmth, then joins sweet potatoes, bell pepper, onion, and a handful of greens in a one-skillet meal that works for brunch, breakfast-for-dinner, or any morning you're willing to crack a couple of eggs.

Author

Opa's Smoked Meats

Prep Time

10 minutes

Cook Time

20 minutes

Servings

4

Category

Breakfast

Cuisine

American

Ingredients

• 2 cups Opa's Canadian Bacon, diced into 1/2-inch cubes
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 small red bell pepper, diced
• 1 small yellow onion, diced
• 1 cup baby spinach or arugula
• 2 tbsp butter or olive oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne (optional — leave it out for a milder skillet)
• 1 tsp apple cider vinegar
• Salt and black pepper to taste
• 2 eggs, cooked your preferred way for topping (optional but recommended)
• Fresh chives or parsley for garnish

Directions

1. Brown the sweet potatoes. Heat butter or oil in a large cast iron skillet over medium heat. Add the diced sweet potatoes and season with salt, pepper, smoked paprika, and cayenne if using. Cook 8-10 minutes, stirring occasionally, until the edges are golden and slightly crisp. Don't rush this step — the caramelized edges are what make the dish.
2. Add the vegetables and Canadian bacon. Stir in the onion, bell pepper, and diced Opa's Canadian Bacon. Cook another 5-6 minutes until the onions soften and the Canadian bacon picks up some color. The bacon is already fully cooked — you're building flavor, not cooking it through.
3. Add the greens. Toss in the baby spinach and stir until just wilted — about 30 seconds. It'll shrink fast.
4. Finish with acid. Drizzle the apple cider vinegar over the skillet and toss to combine. This one teaspoon brightens the whole dish — it cuts through the sweetness of the potato and the richness of the bacon in a way that makes everything taste more alive.
5. Top with eggs. Make two small wells in the hash and crack the eggs in. Cover the skillet and cook until the whites are set and the yolks are still runny, about 3-4 minutes. (Or cook them separately and set them on top — your call.)
6. Garnish and serve. Sprinkle fresh chives or parsley over the top. Serve straight from the skillet.