Sweet Potato Hash with Bacon and Kale {Whole30 & Paleo}

5 from 1 vote

This sweet potato hash is a Whole30 favorite breakfast in our house. It's a great way to combine healthy vegetables and eggs all in one pan!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 355kcal

Heat a large cast-iron pan until hot, and add 1 tablespoon of avocado oil. Add in 3 cups of cubed sweet potatoes and reduce heat to medium-low heat. Cook stirring frequently for 5 minutes.
Place chopped bacon in the pan and cook for 2 minutes.
Add in sliced onions and bell peppers. Cook for 5 minutes on medium heat.
Place chopped kale in the pan and stir until wilted, about 1-2 minutes. Season with 1 teaspoon of paleo powder and ½ teaspoon of salt.
With a spoon create 4 small wells. Crack the eggs into the 4 wells. Season eggs with salt and pepper.
Cover the pan with a lid and reduce heat to low. Cook for 5 minutes. Enjoy!

- Cover the skillet with a lid to cook the eggs. Other recipes call for you to pop your pan into an oven to cook the eggs. Cover the skillet with a lid or wrap with aluminum foil and cook on low for 5 minutes. The eggs turn out just like the pic below!

- Make it Keto: Swap out the sweet potato for low-carb veggies like more bell peppers and greens.

- Add Toppings! Try adding avocado, jalapenos, pumpkin seed crema, or hot sauce to spice things up!

- Cook sweet potatoes on a low flame. One of the mistakes I made, in the beginning, is burning my cubed sweet potatoes. Slowly cook them on low heat.

- This recipe is awesome for meal prep! Double or triple this recipe and have sweet potato has all week long. Reheat in the microwave and top with an over-easy or sunny-side-up egg.