Vitamin- and Protein-Packed Bacon Sweet Potato Hash
- 2 medium sweet potatoes, peeled and diced into 1/4″ pieces
- 1 lb. of uncured bacon, chopped into bite-sized pieces
- 1 bundle of kale or chard, stems removed and cut into 1/4″ strips
- 4 eggs
- 1 small onion, diced
- 1 tsp. raw honey
- dash of cinnamon
- pinch of sea salt and black pepper
Yields a large skillet, enough for 4-5 hungry people.
Fry the bacon in a cast iron or covered skillet until it is nearly crisp but not browned, about 5-7 minutes. With a straining spoon or spatula, take the bacon pieces out of the pan and place them on a rack to drain. Empty the bacon grease from the skillet (save it for future paleo recipes if you want) but don’t wash the pan. Return the pan to medium heat.
Add the diced sweet potatoes and onions to the skillet and cover. Allow to cook, covered, until the onions have caramelized a bit and the sweet potatoes are fork-tender (about 5-7 minutes). Add the bacon and greens and cover the pan again for about three minutes.
Crack the eggs into a bowl and whisk them until they’re fully incorporated, then stir into the hot skillet with the hash. Reduce the temperature to low and stir continuously until the eggs are incorporated and done.
Finish by adding a very slight drizzle of honey, a dash of cinnamon, a pinch each of both salt and pepper. You can also add a pinch of chili powder or cayenne if you like heat. Stir to integrate the hash completely, then plate it and enjoy!