Paleo or not, this one is a must try for you! This colorful, fiber-rich, one-skillet meal will be sure to please. This sweet potato hash could be made for either a savory breakfast or breakfast-for-dinner option. You’ll be glad to know that this recipe is simple to make with easy ingredients…you can’t beat that! I found this one online but made a few adjustments for personal preference.
A healthy balance of carbs, proteins and fats makes this a well-balanced and satisfying meal. There is a small amount of prep time with this but it’s all easy and totally worth it! And I can tell you, I’ll be making this one again.
- Cast iron skillet
- 1 large sweet potato
- 1 bell pepper
- 2 cups kale
- 6 slices bacon
- 2-4 eggs
- Coconut oil
- Salt and Pepper
What you do:
- First, fry the bacon in a cast iron skillet.
- While bacon is frying, prep the veggies.
- Cut sweet potatoes into cubes. Dice green peppers. Pick kale off of stems and pull apart into desired size. Set aside.
- Once bacon is cooked through, remove from skilled and transfer to a paper-towel plate. Set aside.
- If desired, add on tablespoon of coconut oil to the bacon grease (pleasantly delicious, in my opinion)!
- Place cubed sweet potatoes into bacon grease gently, being careful of grease popping!
- On medium heat, allow sweet potatoes to cook for a few minutes without touching.
- Flip them over once they start to become soft on one side. Allow to cook a few more minutes.
- Preheat oven to 400°F.
- Next, add diced green pepper and kale pieces. Add a sprinkle of salt and pepper.
- Stir evenly to coat.
- Stir occasionally until veggies become soft.
- Turn off stove.
- To make a space for the eggs, push veggies around to form 2-4 open spots within the skillet mixture and crack eggs in the opening.
- Place skillet in preheated oven.
- Bake for 5-10 minutes, depending on how runny you want your eggs.
- Remove skillet from oven. Top with more salt and pepper, if desired.
- Serve yourself and top with crumbled bacon! Enjoy!