Wild Horse Inn


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August 28, 2017

Sweet Potato Breakfast Pilaf

By: Donna Culpepper


  • 4 slices of bacon, diced
  • 1/4 large onion, sliced thin
  • 1 cup quinoa
  • 1 1/2 cup veggie stock
  • 1 medium sweet potato (about 10 ounces), cut into 1/4-inch cubes
  • 1 small bunch kale (about 8 ounces), chopped coarsely
  • 2 tablespoons olive oil
  • 1 tsp smoked paprika
  • 4 scallions, green parts only, sliced thin, for garnish
  • Salt and pepper to taste


  1. Sautee bacon for about 10 minutes in a pan with a tight fitting lid
  2. Remove with slotted spoon and save
  3. Cook the onion in the bacon fat until it is translucent
  4. Add the quinoa and let it absorb the bacon flavor
  5. Add the veggie stock, cover and simmer
  6. Cook the quinoa for about 15 minutes, undisturbed
  7. Meanwhile,in a separate pan, sautee the sweet potato and kale in the olive oil
  8. Add the paprika
  9. When the potato is cooked through, remove from heat
  10. When the quinoa is finished, toss in sweet potato mixture
    and bacon crisps
  11. Add scallions and salt/pepper to taste
  12. Serve


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