Sweet Potato Breakfast Hash

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15 mins
20 mins
Sweet Potato Breakfast Hash

This 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 true breakfast of champions.


  • 4 slices baconcut into 1/2-inch thick pieces

  • 1 small oniondiced

  • 1 red bell pepperdiced

  • 1 large sweet potatopeeled and diced into 1/2-inch cubes (approx 4 cups cubes)

  • 2 cups kale leavesroughly chopped

  • 1/4 teaspoon cumin

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon paprika

  • salt and pepperto taste

  • 4 eggs

  • 1 green onion, sliced


  1. Cook the bacon in a large pan over medium heat. Saute the bacon pieces until they’re golden and crispy and then remove them with a slotted spoon to a paper towel.

  2. Saute the onion and red bell pepper for about one minute to soften.

  3. Add the sweet potatoes and spices to the pan and cook for 10-12 minutes. Then place a lid on the pan for the last 5 minutes to further soften the potatoes.

  4. Add the bacon and kale to the pan and stir until the kale has just wilted.

  5. Create wells in the hash using a spatula. Crack an egg into each well and cook until the eggs are done to your liking. You can also cover the hash with a lid to cook your eggs all the way through.

  6. Remove the breakfast hash from heat and season it with a sprinkle of salt, pepper, and sliced green onion. Serve and enjoy!


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