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.

Ingredients:

• 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!

–

 

---