![Sweet Potato Hash with Kale and Bacon {Paleo, Whole30}](https://img.gluten.ai/recipe-images/d0e989a08e14381198aa482fecce98831f75672148fddd7ca34a7976c4355e0c.jpg)
breakfast•lunch•main dish•dinner•side•breakfast/brunch or anytime
Sweet Potato Hash with Kale and Bacon {Paleo, Whole30}
For Crohn S Disease
Lactose Free
411 kcal
29 gfat
22 gcarbs
15 gprotein
Nutrition Notes
For Crohns Disease *
This recipe is mostly appropriate, but people with Crohn's should limit high-fat foods. Use lean bac...
Lactose Free *
Recipe is lactose-free; ghee is clarified butter with milk solids (lactose) removed. Suitable for la...
* Gluten is an early-stage product and can make mistakes. Verify its outputs.
Ingredients
- 2 small-medium sweet potatoes
- 1 small onion (chopped (optional))
- 8 slices nitrate free bacon (sugar free for Whole30, cut into 1” pieces)
- 2 Tbsp ghee (or coconut oil, or other cooking fat for sweet potatoes)
- 4 cups kale (roughly chopped (about 5-6 oz))
- 4 large eggs (room temp)
- Sea salt and pepper plus additional desired seasonings
- Thinly sliced green onion for garnish
Preparation
- 1
Step 1
Preheat your oven to 400 degrees (this is only to bake the eggs) and heat two medium/large skillets - one over medium heat and the other medium high* One of these skillets should be oven-proof (at this point is doesn’t matter which one) - 2
Step 2
(*To make sure everything cooks fully and gets nice and crispy, it’s better to cook the bacon, potatoes, and kale separately at first.) - 3
Step 3
Add the bacon to the medium-hi skillet and melt the cooking fat (ghee or coconut oil) in the other for the potatoes. - 4
Step 4
Add cubed sweet potatoes and stir with a spatula to evenly coat. Sprinkle with salt, pepper, and other desired seasonings and allow to cook, uncovered for about 2 minutes. - 5
Step 5
Stir again, then cover the skillet and cook about 4 minutes to soften, stirring once midway. Uncover, stir (and arrange in a single layer) and lower heat to medium low to avoid excess browning if necessary. At this point, potatoes should be softened, and you can cook uncovered to brown them a bit more. If potatoes aren’t completely soft on the inside yet, I recommend adding a bit more cooking fat and covering the skillet for another minute or 2. Once done, remove from heat. - 6
Step 6
Meanwhile, brown the bacon in the other skillet until crisp, but not overly well done. Remove with slotted spoon to drain on paper towel and turn off the heat. - 7
Step 7
Drain some of the rendered fat, leaving 1-2 Tbsp in the skillet. You can always add more fat if needed later on. Turn the heat to medium. - 8
Step 8
If using the onion, add it now, cooking until translucent. Then, add all the kale (it cooks down quickly) and sprinkle with a just bit of salt, stir gently and cover the skillet to soften. - 9
Step 9
After 1-2 minutes, uncover, stir, and continue to cook, stirring occasionally, another 2-3 minutes until it begins to crisp, adding fat and adjusting heat if necessary. Once both softened and crisping, remove from heat. - 10
Step 10
Transfer kale (and onions if using), bacon, and sweet potatoes to one skillet (the ovenproof one!) and make 4 spaces in the hash where you want to place the eggs. - 11
Step 11
Carefully crack each egg into its designated space and sprinkle with a bit of salt and pepper and any other desired seasonings. Place skillet in the preheated oven and bake until eggs are cooked to preference - this took about 10 minutes for me. - 12
Step 12
Using a potholder, remove skillet from oven and garnish with green onion. Serve hot and enjoy! Bon appetit!
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