Sweet Potato Kale Bacon and Avocado Hash


Sweet Potato Hash with Kale Bacon and Avocado is the perfect autumn breakfast. It’s deliciously flavorful and has a nice blend of textures. Finish it off with whole grain buttered toast and a fried egg!

Sweet Potato Hash with Kale Bacon and Avocado

Sweet Potato Hash

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.

Sweet Potato Hash with Kale Bacon and Avocado

Ingredients You’ll Need for this Recipe

  • Bacon
  • Sweet potatoes
  • Yellow onion
  • Spices including cumin, paprika, salt and pepper
  • Curly kale
  • Avocado
  • Whole grain toast and fried eggs (optional)

Scroll below for full printable recipe.

Sweet Potato Kale Bacon and Avocado Hash

How to Make Sweet Potato Hash

  • Heat skillet. Add bacon and cook until crisp then transfer bacon while leaving fat in skillet.
  • Add sweet potatoes and onions to skillet. Season with spices.
  • Cover and cook, tossing occasionally, until sweet potatoes have softened.
  • Add kale. Cover saucepan and cook until kale wilts.
  • Toss in cooked bacon and avocado. Serve warm with buttered toast and egg.

Sweet Potato Kale Bacon and Avocado Hash

Bacon makes everything better, right? 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

More Sweet Potato Recipes You Might Like

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Sweet Potato Kale Bacon and Avocado Hash

5 from 4 votes
This Sweet Potato Kale Bacon and Avocado Hash is the perfect fall dish! Serve it with a side of buttered whole grain toast and a fried egg to complete it.
Servings: 4
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 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 (regular works too)
  • 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 (optional)
  • 4 fried eggs, for serving (optional)


  1. Heat a 12-inch non-stick skillet (with deep sides) over medium-high heat. Add bacon and cook until crisp, about 6 - 8 minutes.

  2. Transfer bacon to plate lined with paper towels, while leaving 2 1/2 Tbsp rendered bacon fat in skillet. 

  3. 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.

  4. Cover and cook, stirring about every 3 minutes, until sweet potatoes have softened, about 10 - 12 minutes.

  5. Add kale. Cover saucepan and cook until kale wilts, about 1 - 2 minutes. 

  6. Toss in cooked bacon and avocado. Serve warm with buttered toast and egg.

  7. Recipe source: Cooking Classy

Recipe Notes

Egg and bread not including in nutritional info.

Nutrition Facts
Sweet Potato Kale Bacon and Avocado Hash
Amount Per Serving
Calories 419 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 6g38%
Cholesterol 29mg10%
Sodium 401mg17%
Potassium 1047mg30%
Carbohydrates 44g15%
Fiber 8g33%
Sugar 9g10%
Protein 9g18%
Vitamin A 27510IU550%
Vitamin C 48.8mg59%
Calcium 112mg11%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Sweet Potato Hash
Calories: 419 kcal
Author: Jaclyn


  • Gary: Thank you! This is a great switch from omelettes. This fits right into my ketogenic eating plan. December 16, 2017 at 4:17am Reply

  • Christina: I love this dish!!! I’m not much for breakfast since I don’t care for eggs– but this recipe!! I don’t include the fried egg but it’s still so delicious and so flavorful. Thank you for sharing!! November 30, 2017 at 8:24am Reply

    • Jaclyn: You’re welcome! Thanks for leaving a review! November 30, 2017 at 1:26pm Reply

  • Mary: I make a veggie scramble every morning that is similar to this. In a skillet I brown sliced mushrooms, very small broccoli florets, onion, and chopped spinach. After those are cooked I add 1 egg and 2 or 3 egg whites (or all egg whites sometimes). After the eggs are cooked I toss in all ready cooked small cubes of sweet potato to warm them. Plate the mixture and top with chopped avocado and tomatoes (or salsa). So good! September 25, 2017 at 2:50pm Reply

    • Jaclyn: Sounds delish! September 25, 2017 at 10:42pm Reply

  • Pv: How can I make this vegetarian and still flavorful? Love all the ingredients but the bacon….just omit the bacon or should I replace with something? September 18, 2017 at 3:59pm Reply

    • Jaclyn: I saw vegan bacon at the store the other day, I’ve never tried it but you could give that a try. Or you could use a richly flavored ingredient like mushrooms. September 21, 2017 at 11:19am Reply

  • 2pots2cook: So simple ingredients for such a beauty ! Thank you so much ! September 18, 2017 at 8:35am Reply

  • Jessica Gavin: Oh wow! Looks so yummy. I would like to start over my day with eating a big plate of this :) September 17, 2017 at 1:02pm Reply

  • Tracy @ The UnCoordinated Mommy: Without the butter and bread this has always been one of my favorite breakfasts to do while on the Whole 30!! Yummy! September 17, 2017 at 9:51am Reply

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