BREAKFAST SWEET POTATO

This recipe offers a nutritious and delicious way to start your day, incorporating the natural sweetness of sweet potatoes with savory bacon and fresh vegetables.

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Prep Time 15

Cook Time 25

Resting 5

Total Time 45

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 222

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Hash

4 slices bacon cut into ½-inch thick pieces
1 small onion diced
1 large 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
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon paprika
to taste kosher salt and freshly ground black pepper

For Serving

4 eggs
1 green onion sliced

Equipment

Large sauté pan
Spatula
Slotted spoon

Method

Heat a large saute pan on medium heat. Add the bacon and saute until golden and crispy. 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 for 10 to 12 minutes, stirring often. Cover 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 until the kale is wilted.
Create 4 wells in the hash. Crack an egg into each well and cook until the eggs are done to your liking. You can cover the pan to cook the eggs faster.
Remove the breakfast hash from the heat. Season with salt and pepper and top with sliced green onion. Serve immediately.

Nutrition

Calories: 222kcalCarbohydrates: 15gProtein: 11gFat: 13gSaturated Fat: 4gCholesterol: 178mgSodium: 242mgPotassium: 481mgFiber: 2gSugar: 4gVitamin A: 9218IUVitamin C: 82mgCalcium: 91mgIron: 2mg

Notes

A Staub cast iron pan is recommended for even cooking and heat retention.

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