Description
Sweet potato breakfast hash is an easy skillet breakfast recipe perfect for fall and winter. It is hearty, nourishing, fills you up and is easy to make.
Ingredients
Scale
- 4 slices bacon, cut into 1/2 inch thick pieces
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 large sweet potato, peeled and diced into 1/2 inch cubes (approx 4 cups cubes)
- 2 cups kale leaves, roughly chopped
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- kosher salt and freshly ground black pepper, to taste
- 4 eggs
- 1 green onion, sliced
Instructions
- Heat a large saute pan on medium heat. Add the bacon and saute until golden and crispy. Use a slotted spoon to remove the bacon to a paper towel or small bowl.
- Add the diced onion and red bell pepper to the pan and saute for one minute to soften.
- Add the diced sweet potato and spices to the pan. Cook the sweet potato for 10 to 12 minutes, stirring often. Place a lid on the pan for the last 5 minutes to soften the sweet potato until fork tender.
- Add the bacon back into the pan along with the kale and stir for an additional 1 to 2 minutes or until the kale is wilted.
- Use a spatula to create 4 wells in the hash. Crack an egg into each well and cook until the eggs are done to your liking. You can add a lid to the pan to cook the eggs through faster.
- Remove the breakfast hash from the heat. Season with salt and pepper and top with sliced green onion. Serve immediately.
Notes
- Adjust cooking time based on your preference for egg doneness.
- Feel free to add other vegetables you enjoy.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 200mg