Sweet Potato Breakfast Hash
Sweet potato breakfast hash is an easy skillet breakfast recipe perfect for fall and winter! It's hearty, nourishing, will fill you up and easy to make!
Servings: 4 servings
- 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
- salt and pepper to taste
- 4 eggs
- 1 green onion sliced
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 10-12 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 1-2 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.
- My favorite pan to use when cooking this recipe is a Staub cast iron pan, as it cooks evenly and retains the heat.
Calories: 222kcal | Carbohydrates: 15g | Protein: 11g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 178mg | Sodium: 242mg | Potassium: 481mg | Fiber: 2g | Sugar: 4g | Vitamin A: 9218IU | Vitamin C: 82mg | Calcium: 91mg | Iron: 2mg