Ingredients

The following ingredients have 4 Servings
  • 2 small-medium sweet potatoes
  • 1 small onion (chopped (optional))
  • 8 slices nitrate free bacon (sugar free for Whole30, cut into 1” pieces)
  • 2 Tbsp ghee (or coconut oil, or other cooking fat for sweet potatoes)
  • 4 cups kale (roughly chopped (about 5-6 oz))
  • 4 large eggs (room temp)
  • Sea salt and pepper plus additional desired seasonings
  • Thinly sliced green onion for garnish

Instruction

  • Preheat your oven to 400 degrees (this is only to bake the eggs) and heat two medium/large skillets - one over medium heat and the other medium high* One of these skillets should be oven-proof (at this point is doesn’t matter which one)
  • (*To make sure everything cooks fully and gets nice and crispy, it’s better to cook the bacon, potatoes, and kale separately at first.)
  • Add the bacon to the medium-hi skillet and melt the cooking fat (ghee or coconut oil) in the other for the potatoes.
  • Add cubed sweet potatoes and stir with a spatula to evenly coat. Sprinkle with salt, pepper, and other desired seasonings and allow to cook, uncovered for about 2 minutes.
  • Stir again, then cover the skillet and cook about 4 minutes to soften, stirring once midway. Uncover, stir (and arrange in a single layer) and lower heat to medium low to avoid excess browning if necessary. At this point, potatoes should be softened, and you can cook uncovered to brown them a bit more. If potatoes aren’t completely soft on the inside yet, I recommend adding a bit more cooking fat and covering the skillet for another minute or 2. Once done, remove from heat.
  • Meanwhile, brown the bacon in the other skillet until crisp, but not overly well done. Remove with slotted spoon to drain on paper towel and turn off the heat.
  • Drain some of the rendered fat, leaving 1-2 Tbsp in the skillet. You can always add more fat if needed later on. Turn the heat to medium.
  • If using the onion, add it now, cooking until translucent. Then, add all the kale (it cooks down quickly) and sprinkle with a just bit of salt, stir gently and cover the skillet to soften.
  • After 1-2 minutes, uncover, stir, and continue to cook, stirring occasionally, another 2-3 minutes until it begins to crisp, adding fat and adjusting heat if necessary. Once both softened and crisping, remove from heat.
  • Transfer kale (and onions if using), bacon, and sweet potatoes to one skillet (the ovenproof one!) and make 4 spaces in the hash where you want to place the eggs.
  • Carefully crack each egg into its designated space and sprinkle with a bit of salt and pepper and any other desired seasonings. Place skillet in the preheated oven and bake until eggs are cooked to preference - this took about 10 minutes for me.
  • Using a potholder, remove skillet from oven and garnish with green onion. Serve hot and enjoy!