Does autumn breakfast get any better than this Sweet Potato Kale Bacon and Avocado Hash?? I don’t think so, especially when you serve with with whole grain buttered toast and a fried egg!
But truly this is one of those meals that’s not just intended to be for breakfast.
This hash is good any time of day. Breakfast, lunch or dinner. And I’m loving every last ingredient!
You can’t go wrong with this combination. You get a blend of the natural sweetness from the sweet potatoes, the saltiness and crispness of the bacon, the tender earthy kale, and those oh so delicious and creamy avocados.
I’ve been buying and eating sweet potatoes like crazy lately so I’m happy to have another perfect use for them.
And sure bacon may not be a very health ingredient but I feel totally fine having 2 slices in my serving when I’m eating 3 other perfectly healthy ingredients.
All good things in moderation right?
Because bacon makes everything better! I’m slightly addicted. It works magic on any dish in my opinion and this hash most definitely wouldn’t be the same with out it.
Make it soon, you won’t regret it!
Sweet Potato Kale Bacon and Avocado Hash
- 8 slices (8 oz) bacon, chopped
- 2 large (1 1/2 lbs) sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 small yellow onion, chopped (1 cup)
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika*
- Salt and freshly ground black pepper
- 1 medium bunch kale, tough stems removed, chopped (about 4 packed cups), then rinsed and drained
- 1 large avocado, diced
- 4 slices whole grain bread, toasted, and buttered for serving
- 4 fried eggs, for serving
Heat a 12-inch non-stick skillet (with deep sides) over medium-high heat. Add bacon and cook until crisp, about 6 - 8 minutes.
Transfer bacon to plate lined with paper towels, while leaving 2 1/2 Tbsp rendered bacon fat in skillet.
Reduce heat to medium, add sweet potatoes and onions to skillet. Season with cumin and paprika, then season with salt and pepper to taste and toss.
Cover and cook, stirring about every 3 minutes, until sweet potatoes have softened, about 10 - 12 minutes.
Add kale. Cover saucepan and cook until kale wilts, about 1 - 2 minutes.
Toss in cooked bacon and avocado. Serve warm with buttered toast and egg.
*Regular paprika may be substituted if you don't like spicy food.
Recipe source: Cooking Classy