Description
A hearty and flavorful sweet potato breakfast hash, perfect for meal prep and serving as a delicious start to your day.
Ingredients
Scale
- 4 slices bacon
- 1 small yellow onion, diced
- 1 medium red bell pepper, diced
- 1 large sweet potato (about 4 cups cubed)
- 2 cups kale, roughly chopped
- 4 large eggs, room temperature
- 1 green onion, sliced
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Step 1: Cook the bacon in a large pan over medium heat: Place the bacon slices in the pan and cook over medium heat until the bacon is golden and crispy. This will render its fat for flavor and ensure a nice crunch. Remove the bacon with a slotted spoon and place on paper towels to drain.
- Step 2: Sauté onion and red bell pepper: Add the diced onion and red bell pepper to the pan with bacon fat. Sauté for about one minute until the vegetables soften slightly and become translucent. Listen for a sizzle and watch for softened edges. If vegetables brown too quickly, reduce the heat to medium-low and stir frequently.
- Step 3: Add sweet potatoes and spices: Stir in the cubed sweet potatoes. Sprinkle over cumin, garlic powder, and paprika. Cook while stirring intermittently for 10 to 12 minutes. This gradual cooking melds the flavors and softens the sweet potatoes to fork tenderness without making them mushy.
- Step 4: Cover the pan: For the last 5 minutes of cooking, place a lid on the pan. This steams the sweet potatoes to tenderize them further. Check doneness frequently by piercing with a fork. If not tender, keep covered until fork-tender but not falling apart.
- Step 5: Add bacon and kale: Return the reserved bacon to the pan. Add the roughly chopped kale. Stir until the kale wilts but remains bright green. Adding kale late ensures it retains texture and fresh color. If desired, add kale only in the last 2 minutes to avoid over-wilting.
- Step 6: Create wells and cook eggs: Using a spatula, create small wells in the hash mixture. Crack one egg into each well. Cook the eggs to your preferred doneness. For even cooking, lower the heat after adding eggs and cover the pan for about 3 minutes. Soft yolks add a creamy sauce when broken.
- Step 7: Season and garnish: Remove the pan from heat. Season the entire dish with kosher salt and freshly cracked black pepper to taste. Top with sliced green onion for freshness and color. Serve immediately while hot.
Notes
- Room Temperature: Store in an airtight container at room temperature up to 2 days. Avoid direct sunlight or excessive heat.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or microwave before serving.
- Freezing: Transfer to freezer-safe container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Ensure sweet potatoes are cut into even cubes to allow uniform cooking; uneven pieces can cause some to be mushy while others remain hard.
- If the hash becomes too watery, increase heat to medium-high and stir for 2-3 minutes to evaporate excess moisture.
- When eggs do not cook evenly, reduce heat after cracking and cover the pan for about 3 minutes for consistent doneness.
- If onions and peppers start browning too fast, reduce heat to medium-low and stir frequently to avoid burning.
- Add kale toward the end of cooking to maintain its bright green color and avoid it becoming limp.