Bacon, Kale, and Sweet Potato Hash

A sweet and savory one-skillet breakfast packed with protein, fiber, and tons of flavor. Bacon, kale, sweet potatoes, and eggs all in one pan!

COOK TIME

15 min

PREP TIME

20 min

SERVINGS

3

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Grocery List & Ingredients

Check off what you already have.

3 slices bacon 1 sweet potato, peeled and diced into ¼-inch cubes 1 bell pepper (any color), diced, core and seeds removed 1 cup packed kale (about 2 handfuls), chopped with ribs removed 3 eggs Salt and pepper to taste

If Needed

Additional coconut oil, ghee, or butter

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Instructions

01

In a 12-inch cast-iron skillet, cook the bacon over medium-low heat until it begins to crisp. Remove the bacon and place it on a plate lined with a paper towel. Set aside.

02

If there isn't enough fat from the bacon to cover the bottom of the skillet, add additional oil or butter. Turn the heat up to medium-high and evenly spread the cubed sweet potatoes over the hot oil. Let the sweet potatoes cook undisturbed for a few minutes until they begin to brown on one side. Flip and allow them to brown on the other side.

03

Preheat your oven to 400°F (200°C).

04

Stir the sweet potatoes with a wooden spoon and continue cooking until they begin to soften. Add the kale and diced bell pepper, stirring to soften the vegetables. Season with salt and pepper to taste.

05

Make 3–4 small wells in the potato and vegetable mixture and crack an egg into each well. Transfer the skillet to the oven and cook for 5–10 minutes, depending on how runny you want your eggs. Crumble the bacon over the top and serve immediately.

• Sweet potatoes are considered low FODMAP when the serving size is less than one cup, according to the original recipe.

• Bacon must be sugar-free for the recipe to qualify as Whole30-approved. Any additional cooking fat also needs to be Whole30-compliant.

Enjoy! 

SOURCE: Bacon Kale & Sweet Potato Hash — A Saucy Kitchen

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