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
Scale
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.
