
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 |
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 10-12 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 1-2 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. |
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