If you’re looking for a vibrant and satisfying morning meal, the Sweet Potato Breakfast Hash with Bacon, Eggs, and Kale Recipe is a bright star in the breakfast lineup. This dish delivers the perfect harmony of sweet, salty, and earthy flavors, with tender sweet potatoes, crispy bacon, nutritious kale, and freshly cooked eggs all coming together in one colorful skillet. It’s hearty enough to fuel your entire day but simple enough to whip up on a busy weekday morning. Trust me, once you try this recipe, it will quickly become a beloved regular at your breakfast table.
Ingredients You’ll Need
The magic behind this Sweet Potato Breakfast Hash with Bacon, Eggs, and Kale Recipe comes from a handful of simple yet essential ingredients that each bring their unique charm. From the sweet, earthy cubes of sweet potato to the savory crunch of bacon and the fresh, peppery notes of kale and green onion, every component plays a role in crafting a perfect balance of taste, texture, and color.
- Bacon (4 slices, cut into ½-inch pieces): Adds irresistible smoky crunch and depth of flavor.
- Onion (1 small, diced): Provides subtle sweetness and aromatic base to the dish.
- Red bell pepper (1, diced): Brings a pop of color and mild sweetness that complements the sweet potatoes.
- Sweet potato (1 large, peeled and diced into ½-inch cubes): The star of the dish, offering natural sweetness and creamy texture.
- Kale leaves (2 cups, roughly chopped): Adds earthiness and a nutritional punch with its tender, wilted greens.
- Cumin (¼ teaspoon): Gives a warm, slightly smoky undertone to the hash.
- Garlic powder (¼ teaspoon): Enhances the savory profile with gentle garlicky notes.
- Paprika (¼ teaspoon): Lends a mild smoky flavor and gorgeous color.
- Kosher salt and freshly ground black pepper: Essential for seasoning and bringing out the flavors.
- Eggs (4): The creamy, runny yolks add richness that ties all the flavors together.
- Green onion (1, sliced): Fresh garnish that brightens the dish with a mild onion bite.
How to Make Sweet Potato Breakfast Hash with Bacon, Eggs, and Kale Recipe
Step 1: Crisp the Bacon
Start by heating a large sauté pan over medium heat. Add the bacon pieces and cook them until they turn golden brown and irresistibly crispy. This process not only creates crunchy bacon but also infuses the pan with smoky fat that adds incredible flavor to the entire dish. Once done, use a slotted spoon to remove the bacon to a paper towel or a small bowl to drain and set aside.
Step 2: Sauté Onion and Bell Pepper
Using the bacon fat still in the pan, toss in the diced onion and red bell pepper. Sauté them for about one minute, just enough to soften slightly and release their sweetness without losing their vibrant color. These vegetables create a beautiful flavor base that complements the hearty sweet potatoes and bacon.
Step 3: Cook the Sweet Potato with Spices
Next, add the diced sweet potatoes to the pan along with the cumin, garlic powder, paprika, and a pinch of salt and pepper. Stir everything together and cook for 10 to 12 minutes, stirring often so the sweet potatoes cook evenly and lightly caramelize. For the last five minutes of cooking, cover the pan with a lid; this steams the potatoes making them tender and fork-friendly while locking in moisture and flavor.
Step 4: Add Bacon and Kale
Return the crispy bacon back into the pan, then toss in the chopped kale. Stir everything together and cook for another 1 to 2 minutes until the kale wilts and becomes tender. This step adds vibrant green color and a nutrient boost to the dish while marrying all the flavors beautifully.
Step 5: Cook the Eggs
Using a spatula, create four wells in the hash. Crack one egg into each well, spacing them evenly. Cook the eggs to your preferred doneness, whether that’s runny yolks to enhance the richness or fully cooked whites for a firmer texture. Placing a lid on the pan can help the eggs cook more evenly and quickly.
Step 6: Final Seasoning and Topping
Once the eggs are cooked, remove the pan from the heat. Season the entire dish with additional salt and pepper if needed, then sprinkle with the sliced green onions on top. These fresh greens add a little crispness and brightness, perfectly finishing the hash.
How to Serve Sweet Potato Breakfast Hash with Bacon, Eggs, and Kale Recipe
Garnishes
For added texture and flavor, consider garnishing with a sprinkle of crumbled feta or goat cheese for tanginess, or a dash of hot sauce or smoked paprika for a flavorful kick. Fresh herbs like parsley or cilantro also pair wonderfully to brighten the dish.
Side Dishes
This Sweet Potato Breakfast Hash with Bacon, Eggs, and Kale Recipe shines on its own but pairs beautifully with crusty toast or homemade biscuits to soak up the yolks and flavors. You might also enjoy a light fruit salad on the side to balance the savory richness.
Creative Ways to Present
To impress guests, serve the hash in individual cast iron skillets or rustic bowls for that cozy, homemade vibe. You could also plate it alongside avocado slices or a dollop of Greek yogurt for an extra creamy contrast.
Make Ahead and Storage
Storing Leftovers
This hash keeps beautifully in an airtight container in the refrigerator for up to three days. Keep the eggs separate if you want to maintain their texture; otherwise, store everything together and reheat gently.
Freezing
If you want to save some for future breakfasts, this hash freezes well without the eggs. Freeze the bacon, sweet potato, and kale mixture in freezer-safe containers for up to two months. Thaw overnight in the fridge before reheating and cooking fresh eggs.
Reheating
Reheat leftovers in a skillet over medium heat to revive the crispiness of the bacon and sweet potatoes. Avoid microwaving if possible to prevent soggy textures. After warming the hash, cook fresh eggs on the side or directly in the pan to recreate that fresh cooked experience.
FAQs
Can I make this recipe vegetarian?
Absolutely! Simply omit the bacon and consider adding extra hearty veggies like mushrooms or smoked paprika to add a smoky depth that bacon typically provides.
What type of sweet potato is best for this dish?
Use orange-fleshed sweet potatoes for natural sweetness and smooth texture. They caramelize beautifully while cooking and blend nicely with the savory ingredients.
Can I substitute kale with another leafy green?
Yes, spinach or Swiss chard work well too. Just add them toward the end of cooking so they wilt without losing their bright color or texture.
How do I ensure the sweet potatoes cook evenly?
Cut the sweet potatoes into consistent ½-inch cubes and stir them frequently while cooking. Using a lid during the last few minutes helps steam and soften them faster.
Is this recipe suitable for meal prep?
Definitely! This hash holds up well in the fridge and can be reheated quickly for busy mornings, making it a fantastic meal prep option.
Final Thoughts
If you want a breakfast that’s both nourishing and bursting with flavor, you simply must try this Sweet Potato Breakfast Hash with Bacon, Eggs, and Kale Recipe. It’s one of those dishes that feels like a warm hug on a plate, with every ingredient shining on its own while harmonizing perfectly together. Once you make it, I’m confident it will become your go-to morning celebration of taste and texture. So grab your skillet and get cooking — your taste buds will thank you!
Print
Sweet Potato Breakfast Hash with Bacon, Eggs, and Kale Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
This Sweet Potato Breakfast Hash is a delicious and hearty morning meal featuring crispy bacon, tender sweet potatoes, vibrant kale, and perfectly cooked eggs. The combination of savory spices and fresh vegetables creates a flavorful and nutritious dish that’s easy to prepare and perfect for a satisfying breakfast or brunch.
Ingredients
Meat
- 4 slices bacon, cut into ½-inch thick pieces
Vegetables
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 large sweet potato, peeled and diced into ½-inch cubes (approx 4 cups cubes)
- 2 cups kale leaves, roughly chopped
- 1 green onion, sliced
Spices & Seasonings
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Other
- 4 eggs
Instructions
- Cook the Bacon: Heat a large sauté pan over medium heat. Add the cut bacon pieces and sauté until they become golden and crispy. Remove the bacon with a slotted spoon and place it on a paper towel or in a small bowl to drain excess fat.
- Sauté Vegetables: In the same pan with the bacon fat, add the diced onion and red bell pepper. Sauté for about one minute until they start to soften and become aromatic.
- Cook Sweet Potatoes: Add the diced sweet potatoes along with cumin, garlic powder, and paprika to the pan. Stir well to coat the sweet potatoes with the spices. Cook for 10 to 12 minutes, stirring frequently. Cover the pan with a lid for the last 5 minutes to help soften the sweet potatoes until they are fork-tender.
- Add Bacon and Kale: Return the crispy bacon to the pan and add the roughly chopped kale. Stir everything together and cook for an additional 1 to 2 minutes until the kale is wilted.
- Cook the Eggs: Use a spatula to create 4 small wells in the hash mixture. Crack one egg into each well. Cover the pan with a lid to help the eggs cook evenly. Cook until the eggs reach your desired doneness, whether that be runny yolks or fully set.
- Season and Serve: Remove the pan from heat. Season the hash with kosher salt and freshly ground black pepper to taste. Sprinkle sliced green onion on top and serve immediately for a warm, hearty breakfast.
Notes
- For a vegetarian version, omit the bacon and consider adding mushrooms or tofu for added protein.
- You can substitute kale with spinach or Swiss chard depending on preference.
- To make this dish spicier, add a pinch of cayenne pepper or some chopped jalapeños when cooking the vegetables.
- If you prefer a crispier egg, cook the eggs separately in a frying pan and serve them over the hash.
- Leftovers can be refrigerated for up to 3 days and reheated gently in a skillet or microwave.
