Potato-Potato being lovely little red potatoes and fabulously funky sweet potatoes. Then there’s the bacon–among other delicious ingredients that come together to make a wonderful meal. Many thanks to the Bacon Nation cookbook for the inspiring “Potato-Bacon Tortilla” that resulted in thumbs up all around. Lucky me, there’s a slice left over for my lunch tomorrow.

Potato-Potato-Bacon Tortilla

6 slices bacon

4 small red potatoes, cut into 1/2″ cubes

1 medium-sized sweet potato, peeled and cut into 1/2″ cubes

1 tsp sea salt, divided

1/2 tsp ground black pepper, divided

1 small red onion, diced

1 tbsp diced jalapeno pepper

9 eggs

1 cup diced tomatoes (I used quartered grape tomatoes)

olive oil (may or may not need)

1/4 cup grated Parmesan cheese

1 tbsp chopped parsley

1) Place broiler rack 6″ from broiler and preheat broiler

2) To large ovenproof skillet (I used cast iron) over medium-high heat, add bacon and fry each side 2-3 minutes until crisp; remove skillet from stove top, place bacon on paper towel-lined plate, and spoon off all but 2 tbsp of bacon fat from skillet (reserve balance for use later)

3) Return skillet to stove top and heat over medium; add red and sweet potatoes and stir to coat in bacon fat; season with 1/2 tsp salt (reserving 1/2 tsp) and 1/4 tsp black pepper (reserving 1/4 tsp); cook, stirring every few minutes, 15-20 minutes until a fork easily pierces potatoes; transfer potatoes to medium-sized mixing bowl and set aside

4) Add 1 tbsp reserved bacon fat to skillet and heat over medium; add onion and jalapeno and cook 5 minutes, stirring occasionally; remove skillet from heat and transfer onion mixture to bowl containing potatoes; set aside

5) Crack eggs into large mixing bowl, sprinkle with 1/2 tsp reserved salt and 1/4 tsp reserved pepper, and beat; gently stir potato-onion mixture and tomatoes into eggs; chop bacon

6) Return skillet to stove top, add 1 tbsp reserved bacon fat (if you don’t have any left, substitute olive oil), and heat over medium; pour egg mixture into skillet, scatter bacon over top, and cook (no stirring) about 3 minutes; gently pull tortilla from sides of skillet with spatula while tilting skillet to allow uncooked egg to flow underneath; reduce heat to low, cover skillet with lid, and cook 8-10 minutes until top is nearly set

7) Remove lid from skillet, sprinkle tortilla with Parmesan cheese, and place under broiler; broil 1-2 minutes until top of tortilla is set and cheese melts; remove from oven, sprinkle with parsley, and serve with a green salad; chow down!

Servings: 4-6


Unbelievably good–even if sweet potatoes aren’t your thing. In fact, it wasn’t until Junior Too was halfway through his salad that I clued him in to the identity of the orange cubes. He made a face, and though I expected the rest of his sweet potatoes to end up on the side of his plate, he nearly cleaned them out–no “nearly” about it for Senior and me. Loved, loved, loved this!

Brown Sugar Shrimp and Sweet Potato Spinach Salad

2 tbsp butter

1 tbsp olive oil

2 large sweet potatoes, peeled and cut into 1/2″ cubes

1/4 cup brown sugar

12 oz (about 24) large shrimp, peeled, deveined, and tailless

6 cups baby spinach

1 cucumber, peeled, halved, and sliced thin

1/3 cup Craisins

1/2 cup chopped fresh cilantro

1 cup french-fried onions (I used Fresh Gourmet brand found in the salad dressing aisle)

Dressing of your choice (recommend Asian Sesame or Champagne Vinaigrette)

1) To large skillet, add butter and oil and heat over medium-high heat; add sweet potato cubes and cook, stirring often, 6-7 minutes until softened but still slightly firm; stir in brown sugar and cook 2-3 minutes; remove from heat and transfer to a plate to cool

2) To same skillet (don’t wipe clean–you don’t want to waste that tasty brown sugar-butter), add shrimp and, stirring occasionally, cook 2-3 minutes until pink and just cooked through; remove from heat and transfer to a plate to cool

3) After sweet potatoes have cooled about 10 minutes, assemble salad, dividing ingredients between 4 plates in this order: spinach, sweet potatoes, shrimp, cucumber, Craisins, cilantro, and french-fried onions; serve with dressing

Servings: 4


Oh my, this Gordon Ramsay-inspired recipe is good. I mean, over-the-top-good. Some of my enthusiasm is probably due to the expectation that sweet potato in a frittata is too far out there to taste better than it sounds and that, even if I liked it, my guys would leave a mess of little orange cubes on their plate. Not–as in not a speck remaining on their plates. And then there were the complaints of “There isn’t any more?” ringing in my ears. Success!

Sweet Potato & Ham Frittata With Avocado Salsa


1 avocado, peeled, pitted, and diced

10-12 grape tomatoes, chopped

1/2 cup onion, diced

1/4 cup parsley, chopped

2 tbsp lemon juice

2 tbsp olive oil

1 tbsp sesame oil

1/4 tsp Tabasco sauce

1/2 tsp sea salt


1 tbsp olive oil

1 medium sweet potato, peeled and cubed (about 1/3″ square)

sea salt

ground black pepper

10 large eggs

1 cup deli-sliced ham, chopped

1/2 cup shaved Parmesan cheese

1) Preheat oven to broil

2) SALSA: In medium bowl, combine all salsa ingredients, toss well to coat; set aside

3) To large skillet (oven safe for broiling) over medium-high heat, add olive oil and sweet potato; lightly sprinkle with salt and pepper and cook, stirring occasionally, 5-6 minutes until sweet potato starts to turn golden

4) Meanwhile, whisk eggs in medium bowl

5) Reduce skillet heat to low and gently pour eggs over sweet potato (do not stir); cook approximately 5 minutes until eggs begin to set; distribute ham evenly over eggs, followed by Parmesan cheese; remove skillet from heat

6) Place skillet in oven under broiler and, keeping a close eye on frittata, broil until top sets and lightly browns, approximately 2 minutes; remove from oven, spoon salsa over top, and serve

Servings: 4 (well, with my growing guys, not exactly)

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 05/16/12.