Sweet Potato Breakfast Hash
User Reviews
5
Sweet Potato Breakfast Hash
Description
This hash begins by frying diced bacon until crisp, then briefly sautéing onions and red bell peppers to soften them. Sweet potatoes diced into half-inch cubes are added with cumin, garlic powder, and paprika, cooking until tender and slightly caramelized. Kale is stirred in just before cooking eggs in wells made in the hash, allowing the eggs to gently poach. Seasoned with salt and pepper, the dish is garnished with sliced green onions.
The contrast between the crispy bacon and tender vegetables, along with the soft cooked eggs, creates a balanced texture and flavor profile. It serves as a complete breakfast, delivering protein, vegetables, and carbs in one skillet.
Using a cast iron pan that retains heat evenly is advantageous for an even cook and consistent results.
Ingredients
- 4 lices Bacon cut into ½-inch thick pieces
- 1 onion diced, small
- 1 red bell pepper diced
- 1 sweet potato peeled and diced into ½-inch cubes (approx 4 cups cubes, large
- 2 cups kale leaves roughly chopped
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 4 egg
- 1 green onion sliced
Instructions
- 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 to 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 to 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.
Notes
- A cast iron pan that holds and distributes heat evenly works well for cooking this hash.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 11g | 22% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 178mg | 59% |
| Sodium | 242mg | 10% |
| Potassium | 481mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 9218IU | 184% |
| Vitamin C | 82mg | 91% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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