Breakfast · Savory breakfast plates
Sweet potato hash with eggs
Diced sweet potatoes browned with bacon, red peppers, onion and paprika, with a handful of kale wilted through at the end. Each plate gets two fried eggs on top, so the yolks run down into the hash.
- Time
- 60 min (15 prep + 45 cook)
- Servings
- 4
- Per serving
- 416 kcal
- Protein
- 21 g
Ingredients
- 4 slices bacon, chopped; weighed here crisp
- 1 1/2 tbsp olive oil, divided
- 3 medium (1 1/3 lb) sweet potatoes, peeled and cut into 1.5 cm (1/2 inch) dice
- 1/4 cup water
- 2 large red bell peppers, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tsp paprika
- 3/4 tsp salt
- 1/2 tsp black pepper
- 3 packed cups kale, stems removed, chopped
- 8 large eggs
Steps
- Cook the chopped bacon in a large 12 inch skillet over medium heat for about 7 minutes, until crisp. Lift it onto a plate and pour off all but about a teaspoon of the fat.
- Add 1 tablespoon of the oil and the sweet potatoes to the pan, then pour in the water. Cover and cook over medium heat for 10 minutes, stirring once or twice, until a knife meets slight resistance.
- Uncover, raise the heat to medium-high and fry the sweet potatoes, undisturbed, for 5 minutes, until they brown underneath. Add the peppers, onion, garlic, paprika, salt and pepper and cook for 8 minutes more, stirring now and then, until the vegetables are soft. A wider pan browns them better, if you have one.
- Stir in the kale and the bacon and cook for 2 minutes, until the kale has wilted. Keep warm over the lowest heat.
- Heat the remaining oil in a non-stick skillet over medium heat and fry the eggs in two batches, covering the pan for the last minute, until the whites are set and the yolks are done the way you like them. Pile the hash onto plates and top each with two eggs. The hash keeps 3 days in the fridge without the eggs; reheat it in a pan and fry the eggs fresh.
Good to know
Does the bacon need to be sugar-free?
For strict paleo, yes: look for a plain bacon with no sugar in the cure. It tastes just as good here.
Can I make it without bacon?
Yes, and the paprika keeps it savory, at about 52 instead of 48. Add a little more oil to the pan at the start.
Per
- Calories
- 117
- Protein
- (21%)
- 6 g
- Fat
- (45%)
- 6 g
- Carbohydrates
- (34%)
- 11 g
- of which sugar
- 4 g
- Fiber
- 2 g
- Sodium
- 201 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1665 kcal goes into the pot and 1688 g of ingredients comes out as about 1419 g of food: 117 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.