Sweet Potato Kale Bacon and Avocado Hash
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.
slices (8 oz)
large (1 1/2 lbs)
peeled and diced into 1/2-inch cubes
yellow onion, chopped
(regular works too)
Salt and freshly ground black pepper
tough stems removed, chopped (about 4 packed cups), then rinsed and drained
whole grain bread,
for serving (optional)
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.
Recipe source: Cooking Classy
Egg and bread not including in nutritional info.
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