Sweet Potato Kale Bacon and Avocado Hash

09.16.2017

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!

Sweet Potato Kale Bacon and Avocado 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!

Sweet Potato Kale Bacon and Avocado Hash

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 Kale Bacon and Avocado Hash

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?

Sweet Potato Kale Bacon and Avocado Hash

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

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Sweet Potato Kale Bacon and Avocado Hash

5 from 3 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.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

  • 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

Instructions

  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. *Regular paprika may be substituted if you don't like spicy food.

  8. Recipe source: Cooking Classy

9 comments

  • 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

  • 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

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

  • 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

  • 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

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