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A hearty BREAKFAST SWEET POTATO hash topped with three sunny-side-up eggs, crispy bacon, and green onions.

BREAKFAST SWEET POTATO

This recipe provides a savory, gluten-free breakfast hash featuring sweet potatoes, bacon, and eggs. It is a simple way to add whole foods to your morning meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American
Calories: 222
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Hash Ingredients
  • 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
  • to taste kosher salt and freshly ground black pepper
For Topping
  • 4 eggs
  • 1 green onion sliced

Equipment

  • Large sauté pan
  • slotted spoon
  • Spatula

Method
 

  1. 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.
  2. Add the diced onion and red bell pepper to the pan and saute for one minute to soften.
  3. 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.
  4. 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.
  5. 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.
  6. Remove the breakfast hash from the heat. Season with salt and pepper and top with sliced green onion. Serve immediately.

Nutrition

Calories: 222kcalCarbohydrates: 15gProtein: 11gFat: 13gSaturated Fat: 4gCholesterol: 178mgSodium: 242mgPotassium: 481mgFiber: 2gSugar: 4gVitamin A: 9218IUVitamin C: 82mgCalcium: 91mgIron: 2mg

Notes

A cast iron pan works well for this recipe because it cooks evenly and holds heat.

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