The savory tastes of this sweet potato breakfast hash are spot on, and it only takes one pan to make. It's a hearty and healthful blend of sweet potato, kale, bacon, onion, and bell peppers. Scramble some eggs on top, and you have yourself a winner of a breakfast.
In the morning, the first thing on my mind is usually breakfast. I go through phases where I want sweet paleo pancakes and then others where I want savory egg muffins. If you can't decide between eggs and potatoes for breakfast, sweet potatoes are your best bet.
ARE SWEET POTATOES GOOD FOR BREAKFAST?
Sweet potatoes are a great source of fiber, vitamins, and antioxidants, and they also have a delightful flavor and a smooth, velvety texture. They may be used in so many different ways in the kitchen. You can fry them, microwave them, microwave them, microwave them, and sauté them!
This sweet potato breakfast hash is perfect for prepping ahead of time. Just get everything ready to go ahead of time, except the eggs. Finally, crack some fresh eggs into the mixture after it has been reheated in a skillet and stirred briefly. This meal is perfect for feeding a crowd, but it's also easy to scale down for just you or a loved one.
SWEET POTATO BREAKFAST HASH INGREDIENTS
The ingredients in this recipe are quite malleable. Seasonal variations on the morning hash are possible. But today's contents in mine are as follows:
- The sweet potatoes that make up the bulk of the meal are a great source of carbohydrate-based energy.
- Bacon: Crispy bacon gives this pan dish a big taste boost.
- Onions: Both white and yellow onions work wonderfully.
- You could add any color of pepper you like, but red bell pepper really brings out the flavor of the other vegetables in the skillet.
- Kale is a hearty green that loses its shape just enough without completely collapsing.
- Spices like cumin, garlic powder, and paprika create a delicious flavor that's so good you'll want seconds.
- I use four eggs, but you could use as many as six.
- Green onion, because more leafy, savory toppings are always welcome.
HOW TO MAKE A SWEET POTATO BREAKFAST HASH
This sweet potato breakfast hash is nutritious and filling since it is made with a variety of healthy ingredients. The recipe is as follows:
- In a large pan over medium heat, prepare the bacon. The bacon should be cooked in a skillet until it is golden and crispy, at which point it should be removed with a slotted spoon and placed on a paper towel.
- To soften the onion and red bell pepper, saute them for approximately a minute.
- Throw in the sweet potatoes and seasonings and let them cook for 10 to 12 minutes. The potatoes can be cooked even more quickly by covering the pan for the final 5 minutes of cooking time.
- The kale and bacon should be added to the pan and stirred together until the kale has wilted slightly.
- Make holes in the hash using a spatula. Put an egg into each opening and cook it to your taste. To ensure that the eggs are cooked completely, you can cover the hash with a lid.
- Turn off the heat and season the morning hash with salt, pepper, and sliced green onion. Prepare and savor!
Add some protein: While sweet potatoes and vegetables provide plenty of nutrients, adding some protein will make the dish more filling and satisfying. Consider adding some cooked bacon, sausage, ham, or tofu to the hash. You can also top the dish with a fried or poached egg.
Use a cast-iron skillet: A cast-iron skillet can help create a delicious caramelized crust on the sweet potatoes and vegetables, giving them a deeper flavor and texture. If you don't have a cast-iron skillet, a non-stick skillet will also work.
Don't overcrowd the skillet: Make sure to spread the sweet potatoes and vegetables out in a single layer in the skillet. Overcrowding the skillet will prevent the vegetables from browning and crisping up properly.
Experiment with seasoning: The combination of sweet potatoes and savory vegetables is delicious on its own, but don't be afraid to experiment with different spices and herbs to add more flavor to the dish. Try adding some smoked paprika, cumin, or chili powder to the mix. You can also top the dish with some fresh herbs, like parsley or cilantro, before serving.
SWEET POTATO BREAKFAST HASH
- 4 slices bacon, cut into ½-inch thick pieces
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 large sweet potato, peeled and diced into ½-inch cubes (approx 4 cups cubes)
- 2 cups kale leaves, roughly chopped
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- salt and pepper, to taste
- 4 eggs
- 1 green onion, sliced
- Heat a large saute pan on medium heat. Add the bacon and saute until golden and crispy. Use a slotted spoon to remove the bacon to a paper towel or small bowl.
- Add the diced onion and red bell pepper to the pan and saute for one minute to soften.
- Add the diced sweet potato and spices to the pan. Cook the sweet potato for 10-12 minutes, stirring often. Place a lid on the pan for the last 5 minutes to soften the sweet potato until fork tender.
- Add the bacon back into the pan along with the kale and stir for an additional 1-2 minutes or until the kale is wilted.
- Use a spatula to create 4 wells in the hash. Crack an egg into each well and cook until the eggs are done to your liking. You can add a lid to the pan to cook the eggs through faster.
- Remove the breakfast hash from the heat. Season with salt and pepper and top with sliced green onion. Serve immediately.
- My favorite pan to use when cooking this recipe is a Staub cast iron pan, as it cooks evenly and retains the heat.