Easy Sweet Potato Hash Recipe | Bacon, Kale, & Eggs – Ready in No Time!

Heat a skillet over medium heat and add 150g (5.3 oz) of chopped bacon. Cook until crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside, leaving the bacon fat in the pan.

Add a small amount of olive oil to the skillet, if needed. Add the diced red bell pepper and red onion. Sauté for 3-4 minutes until softened and slightly caramelized.

Add the chopped sweet potatoes to the skillet along with 1 tsp of cumin, 1 tsp of pepper, and 1 tsp of smoked paprika. Stir to coat the sweet potatoes in the spices. If the mixture looks dry, add a splash of water. Cover the skillet with a lid and let the sweet potatoes simmer for 10-15 minutes, stirring occasionally, until they are tender.

Once the sweet potatoes are cooked, add the crispy bacon back into the skillet. Add 2-3 cups of chopped kale to the mixture and cook for 2-3 minutes, allowing the kale to wilt slightly.

Create four small wells in the hash and crack an egg into each well. Cover the skillet and cook the eggs until they reach your desired doneness (about 5 minutes for a runny yolk, longer for fully set).

Once the eggs are cooked to your liking, remove the skillet from the heat. Garnish with chopped spring onions and a dash of pepper. Serve the sweet potato hash with crusty bread for a hearty meal.

Equipment Needed

Spice Level: