Sweet Potato and Bacon Hash Skillet

This Sweet Potato and Bacon Hash Skillet is great for those Sunday brunches! Full of sweet potato, kale, pork and of course, more pork! Because bacon make everything taste better.

I am not one to have a big breakfast. I am more of a breakfast bar or overnight oatmeal kind of gal but I LOVE a good hash. Hash and Eggs benedict. They get me every time when they become an option.

My husband makes an AMAZING breakfast hash. He doesn’t know it but it’s actually my favorite at-home breakfast meal. It’s full of potatoes, bacon, and cheese! Just talking about it has me drooling! And the worst part is he doesn’t make it all the time. Why keep it from me, Darling? We need to continue your breakfast hash in our lives!

But I am currently working on getting him to share his secret recipe. I know it’s not as hard as he makes it seem and it doesn’t matter. His breakfast hash is addicting and people need to know about it! Who else agrees?

But two can play at this game. It may not be his hash, but it’s also delicious. I wouldn’t say it’s healthy but it’s probably healthier than any other hash. Loaded with sweet potato, kale, sausage and bacon. A sweet and savory breakfast packed with nutrients and grease at the same time. And they say there is no intermediate!

I love sweet potato and kale. I eat one or both pretty much every week with my meals because they are just so good! My husband on the other hand, not a big fan. He is okay with sweet potato and he doesn’t mind kale. But he prefers kale over spinach any day and I actually got him to eat this with me for breakfast one lazy morning. Hey! What do you know. Now if only we can figure out his distaste for spinach….oh well. Another story for another day!

I really hope you enjoy this! So, try this out and don’t forget to tag me on Instagram or Facebook. I would love to see your creation!

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June 13, 2019

by thedishnextdoor

Category Breakfast

Persons

4

Ingredients

• 6-8 slices bacon, chopped
• 1 lb. country breakfast sausage
• 2 Tbl. Butter
• 1 lb. sweet potato, peeled and diced
• ½ cup yellow onion, diced
• 2 cups kale
• 4 eggs
• 2 Tbl. Butter
• Olive oil
• Topping Ideas: Salsa, Avocado Slices

Instructions

1. Preheat the oven to 400*
2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add in the sausage and bacon and cook until no longer pink and crispy. Once crispy, remove from the skillet but leave any drippings.
3. Add in 1 tablespoon butter. Once melted, add in the onion and sweet potato. Continue to cook for 10
4. minutes until slightly browned, stirring occasionally.
5. Reduce the heat to a simmer and cover for 20 minutes until the onions are caramelized and sweet
6. potatoes are soft.
7. Add in 1 tablespoon of butter and kale. Cook until the kale is wilted, about 3-5 minutes.
8. Mix in the sausage and bacon. Once mixed, remove the skillet from the heat.
9. With a spoon or spatula, create 4 small wells around the skillet.
10. Cut the remaining 2 tablespoons of butter into quarters. Place a quarter piece of the butter into each well and a piece around the inside edges of the skillet, like a cross.
11. Crack an egg into each well.
12. Place the skillet into the oven and bake for 5-10 minutes, depending how you prefer you eggs cooked.
13. Serves with salsa or avocado slices.

Tags

bacon,

Breakfast,

Veggies

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