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This sweet potato hash features cubed sweet potatoes, kale, bacon, avocado, and baked organic eggs. | peteandgerrys.com
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Sweet Potato Hash with Kale and Bacon

  • Meals
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5/5 - 3 Ratings
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Prep Time 5 minutes
Cook Time
Serving Yield 2 servings

This easy breakfast hash features crispy bits of bacon, tender kale, and delicious bites of sweet potato. It can be enjoyed any time of year, and only gets better with the addition of whatever seasonal vegetables you happen to have on hand.

By: Reclaiming Yesterday

Ingredients

  • 2 strips thick cut bacon, diced
  • 1 large sweet potato, peeled and cut into small cubes
  • 1 large handful chopped kale, stems removed
  • 2 Pete and Gerry’s Organic Eggs
  • Garlic powder to taste
  • Chili powder to taste
  • Salt and freshly ground black pepper to taste
  • 1 avocado, sliced
  • Sliced green onion for garnish
  • Red pepper flakes (optional)

Nutritional Information

Servings: 2

Amount Per Serving: Calories 350, Fat Cal. 210, Total Fat 23g (35% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 195mg (65% DV), Sodium 380mg (16% DV), Total Carb. 25g (8% DV), Fiber 10g (40% DV), Sugars 4g, Protein 14g, Vitamin A (260% DV), Vitamin C (90% DV), Calcium (10% DV), Iron (15% DV), Vitamin D (10% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

Step 1

Heat a small cast-iron over medium-high heat. Add bacon pieces and let cook until fat is rendered and bacon is crispy. Remove cooked bacon from pan and reserve, leaving the grease in the pan.

Step 2

Add sweet potato to the pan along with a pinch of salt. Cook for 4 minutes, until potato begins to soften. Add in chopped kale, garlic powder, chili powder, and black pepper.

Step 3

Continue to cook vegetable mixture, adding a teaspoon of olive oil if necessary, until sweet potatoes and kale are tender.

Step 4

Make 2 small holes in the center of the hash. Crack an egg into each hole and cover pan with a lid. Cook until the whites are set and the yolk is still soft. Serve with chopped avocado,green onions, and red pepper flakes if desired.

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