Sweet Potato Breakfast Hash
Start the day with this hearty sweet potato breakfast hash recipe! Tender sweet potatoes loaded with bacon, veggies and eggs.
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Servings 4 servings
Ingredients
- 8 oz bacon chopped
- 1 ½ lbs sweet potatoes cubed
- 4 oz mushrooms sliced
- 1/2 bell pepper chopped
- 2 cups fresh kale chopped
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp Italian seasoning
Instructions
- Peel and cube the sweet potatoes into small uniform bites.
- In a skillet or cast iron, cook the chopped bacon on medium high heat for about 2-3 minutes or until slightly golden. Then drain some of the bacon grease from the skillet, to avoid a greasy breakfast hash.
- Once the bacon is slightly starting to golden, add the sliced mushrooms and cubed peppers. Sauté for an additional 3-4 minutes or until the mushrooms begin to brown.
- Add the sweet potato cubes to the skillet and sauté on medium heat for about 15-20 minutes or until they become tender, stirring occasionally.
- While the sweet potato hash is cooking, season with salt, pepper, garlic, paprika, and Italian seasoning.
- Once the sweet potatoes are cooked through, add the chopped kale and sauté for an additional 2 minutes or until tender.
- Top with freshly chopped greens and serve immediately while still hot.
- Enjoy with desired sides.
- Adding Eggs- If you want to add eggs to this hash, no problem! You can cook your eggs separately or even in the hash!
- Once the potatoes are cooked through, create wells in the hash and crack the eggs into the wells. Cover with a lid and allow the eggs to cook to desired doneness.