Sweet Potato Breakfast Hash
Sweet potato breakfast hash is a hearty and nourishing skillet recipe perfect for fall and winter.
Equipment
- Skillet
Ingredients
- 4 slices bacon cut into ½-inch thick pieces
- 1 small onion diced
- 1 medium 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
- 0.25 teaspoon cumin
- 0.25 teaspoon garlic powder
- 0.25 teaspoon paprika
- kosher salt to taste
- black pepper freshly ground, to taste
- 4 large eggs
- 1 green onion sliced
Instructions
- Prepare all ingredients: cut the bacon, dice the onion and red bell pepper, peel and cube the sweet potato, and chop the kale.
- In a large skillet, cook the bacon over medium heat until crispy. Remove and set aside.
- In the same skillet, add onion and red bell pepper, sautéing until softened.
- Add the sweet potato cubes and cook for about 10 minutes, stirring occasionally.
- Once sweet potatoes are tender, add kale and cooked bacon back to the skillet.
- Season with cumin, garlic powder, paprika, kosher salt, and black pepper.
- Make space in the skillet for the eggs, crack them in, and cover to let cook until whites are set.
- Serve hot, garnished with green onion.
Notes
This breakfast hash is perfect for a filling and nutritious meal during autumn and winter months.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 36gProtein: 22gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 3gVitamin A: 150IUVitamin C: 70mgCalcium: 6mgIron: 15mg
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