Ingredients

The following ingredients have 4 Servings
  • 2 whole sweet potatoes (peeled and medium diced)
  • 200 grams sliced bacon (rough chopped)
  • 1/2 whole red onion (small diced)
  • 1/2 whole red bell pepper (medium diced)
  • 1 stalk kale
  • 4 whole eggs

Instruction

  • Pre-heat a large pan over medium heat. As the pan heats up, cut up the bacon into bite-sized pieces. Add the bacon to the pan and cook until it starts to brown. Stir often.
  • As the bacon cooks, dice the onion, bell pepper, and then the peeled sweet potato. Set the sweet potato and bell pepper aside and add the onion to the bacon.
  • Cook the bacon and onion until the bacon is fully cooked and the onion turns translucent. Remove the cooked onions and bacon from the pan using a slotted spoon, making sure to leave all the bacon fat in the pan,
  • Add the diced sweet potato to the still-hot pan with the bacon grease. Saute the sweet potatoes over medium heat until the edges start to brown slightly. About 2-3 minutes. Cover the pan with a large fitting lid, turn the heat to medium-low, and continue cooking the sweet potatoes for another 5 minutes or until they are fully cooked.
  • Remove the lid from the pan, add the diced bell pepper, and cooked bacon/onion mix. Turn the pan up to medium heat and cook for a minute or two. Add the chopped kale leaves, and then crack four fresh eggs directly onto the hash.
  • Ether bake the hash in a pre-heated oven until the egg whites are set or push the hash to the edges of the pan and fry the eggs directly in the pan. Serve the sweet potato has immediately.