Recipe- Easy To Make Sweet Potato Breakfast Hash

Sweet potato breakfast hash nails all the right savory flavors in one easy skillet recipe. A simple mix of sweet potato, kale, bacon, onion and bell peppers, it’s hearty and nourishing. Just crack a few eggs on top for a tried-and-true breakfast of champions recipe.When I wake up, the first thing I normally think about is: food. Sometimes I crave savory egg muffins and sometimes I crave sweet paleo pancakes. But if you’re torn in between the two, sweet potatoes will be your best friend at breakfast.

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
salt and pepper, to taste
4 eggs
1 green onion, sliced

Method

* 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.