How To Make Sweet Potato Kale Bacon and Avocado Hash
Start your autumn morning right by preparing this sweet potato hash with strips of bacon and chopped kale and avocado – an overall superb breakfast!
- 1 ½lbsweet potatoes
- 1cupyellow onion,chopped
- ½tspground cumin
- ½tspsmoked paprika,regular works too
- salt and freshly ground black pepper
- 4sliceswhole grain bread,toasted (optional)
- 4friedeggs,for serving (optional)
Heat a 12-inch non-stick skillet over medium-high heat. Add bacon and cook until crisp, about 6 to 8 minutes.
Transfer bacon to plate lined with paper towels, while leaving 2½ tablespoons of rendered bacon fat in the 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 to 12 minutes.
Add kale. Cover saucepan and cook until kale wilts, about 1 to 2 minutes.
Toss in cooked bacon and avocado. Serve warm with buttered toast and egg.
- Calories: 999.98kcal
- Fat: 40.73g
- Saturated Fat: 11.05g
- Trans Fat: 0.09g
- Monounsaturated Fat: 18.72g
- Polyunsaturated Fat: 7.35g
- Carbohydrates: 133.68g
- Fiber: 28.70g
- Sugar: 28.26g
- Protein: 33.87g
- Cholesterol: 184.99mg
- Sodium: 2054.55mg
- Calcium: 525.77mg
- Potassium: 3160.98mg
- Iron: 8.32mg
- Vitamin A: 4320.16µg
- Vitamin C: 261.38mg
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