Breakfast Hash

This is an easy skillet breakfast that’s perfect for fall and winter. It’s hearty, nourishing and will fill everyone up. It’s also quick, making mornings a bit easier.

  • 4 slices Bacon, cut into 1/2-inch thick pieces
  • 1 sm Sweet onion, diced
  • 1 med Orange bell pepper, diced
  • 2 lg Sweet potato, peeled and diced (about 4 cups)
  • 1½ cups Kale leaves, chopped
  • 1/4 tsp Cumin
  • 1/4 tsp Garlic powder
  • 1/4 tsp Paprika
  • ½ tsp Salt and pepper, each to taste
  • 4 med Eggs
  • 1 sm Green onion, sliced (optional)
  • ¼ cup Fresh parsley, chopped (optional)

1. Heat a large skillet on medium heat. Add bacon and sauté about 4 to 6 minutes until golden and crispy. Remove the bacon to a paper towel.

2. Add diced onion and bell pepper and sauté for 1 minute.

3. Add sweet potato and spices to skillet. Cook for 10 minutes, stirring occasionally. Cover pan for the last 5 minutes to soften the potato until fork tender.

4. Add bacon back to skillet with kale and stir for 2 minutes or until the kale wilts.

5. Use a spoon to create four wells into the hash. Crack an egg into each well and cook until the eggs are done to your liking. Cover to cook the eggs faster.

6. Serve immediately when eggs are done. Top with green onion or fresh parsley.

Serves 4 | Time to Table 35 mins