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!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 slices bacon (cut into ½-inch thick pieces)
- 1 small onion (diced)
- 1 red bell pepper (diced)
- 1 large sweet potato (peeled and diced into ½-inch cubes (approx 4 cups cubes))
- 2 cups kale leaves (roughly chopped)
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- kosher salt and freshly ground black pepper (to taste)
- 4 eggs
- 1 green onion (sliced)
Instructions
- 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.