Sweet Potato Hash with Kale and Bacon {Paleo, Whole30}

Nutrition Notes

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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 12

    Step 12

    Using a potholder, remove skillet from oven and garnish with green onion. Serve hot and enjoy!

13. Bon appetit!