Ingredients
- 2 small-medium sweet potatoes scrubbed (or peeled, if preferred) and cut into small cubes, about 1/2” thick. About 3 cups cubes 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 to taste (primal palate breakfast blend, smoked paprika, taco seasoning, etc)
- Thinly sliced green onion for garnish
Instructions
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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)
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(*To make sure everything cooks fully and gets nice and crispy, it’s better to cook the bacon, potatoes, and kale separately at first.)
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Add the bacon to the medium-hi skillet and melt the cooking fat (ghee or coconut oil) in the other for the potatoes.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Using a potholder, remove skillet from oven and garnish with green onion. Serve hot and enjoy!
Recipe Notes
*Any cover that mostly fits your skillets will work here - don't worry about using a "match" - none of mine fit perfectly!
Nutrition
Calories: 411kcal
Carbohydrates: 22g
Protein: 15g
Fat: 29g
Saturated Fat: 11g
Cholesterol: 211mg
Sodium: 416mg
Potassium: 736mg
Fiber: 2g
Sugar: 4g
Vitamin A: 16170IU
Vitamin C: 84mg
Calcium: 151mg
Iron: 2.4mg