This sweet potato breakfast hash is the perfect brunch recipe! It’s packed with veggies and protein for a healthy but oh so satisfying meal!
I made this sweet potato hash last weekend for my dad and he LOVED it! He gave it two thumbs up and was impressed at how these humble veggies, and of course a little crispy bacon, could pack so much flavor! I knew I needed to share it with all of you!
I moved from St. Louis to Chicago over 4 years ago, but my parents still live in St. Louis. I am lucky that my dad has frequent business in Chicago, and I get to see him pretty often. Last Friday was one of those sweet occasions.
My dad, husband, and I went out for a delicious dinner on Friday night to an authentic Italian restaurant in Chicago called Via Carducci. My dad has some Italian roots (my maiden name is DeFranco after all) and loves Italian food. We had an amazing meal of fig, goat cheese, and prosciutto pizza and homemade pasta with red sauce and pancetta.
After an indulgent meal, my dad and I decided to get up the next morning and go for a run on the 606 (the running trail in Chicago close to my apartment). My dad and I have a tradition of going on runs together whenever I am home or he comes to visit. It’s something I’ve come to really look forward to as it’s our opportunity to catch up and just talk (which does lead to sometimes more walking then running, but oh well!)
When we got back from our run/walk, I decided to make us a delicious breakfast before my dad headed for the airport.
To be honest, this meal started as a fridge clean out but turned in to something magic. I had sweet potatoes, bacon, and kale on hand and had the idea to make it into a hash. A hash is the perfect vehicle to cook up leftover veggies and meat – just top it with a runny egg and it’s sure to be delicious. I also added tons of garlic and a splash of balsamic and a dream breakfast was born!
My dad was super impressed at how good it turned out. He told me it was worthy to be added to the blog….and my dad doesn’t give compliments lightly. So I am confident you all with love this simple but delicious breakfast treat too.
Let’s get to cooking!
In a large skillet, heat a tablespoon of olive oil on medium heat. Add the sweet potatoes and cook until softened on the inside and crispy and browned on the outside. This will take about 8-10 minutes. Also, make sure to keep the heat on medium or lower – if it is too hot the potatoes will burn on the outside but not cook through on the inside. Once the potatoes are cooked, remove from the pan.
Heat another tablespoon of oil and add onions and cook for 2-3 minutes. Then add in Brussel sprouts and kale and cook another 4-5 minutes (add more oil to pan if needed). Finally, add garlic to the pan and cook until fragrant, about another minute. The garlic adds a great pop of flavor and umami which helps bring the veggies to life!
Transfer the cooked sweet potatoes back to the pan with the kale and Brussels. Also, add in the chopped cooked bacon. Deglaze the pan with the balsamic vinegar and stir until all the ingredients are well-combined. The balsamic adds brightness and a little sweetness to the dish that helps marry all the flavors together.
Divide the sweet potato hash between two plates. Top with a fried egg, avocado, and micogrneens.
I’m sure you can see why my dad loved this dish. I mean what doesn’t sound delicious about it?!?! Charred sweet potatoes, crispy bacon, sautéed kale, with tons of garlic and a hit of sweet balsamic all topped with a runny eggs and avocado. I mean come on!
I know you want to make it!! And when you do, leave a comment below and share your thoughts. I have a strong feeling you are going to love it! 😍
Sweet Potato Bacon Kale Hash
Ingredients
- 1 large sweet potato diced
- 3 strips of cooked bacon chopped, I used a sugar free paleo kind
- 1 cup shredded kale
- 1/2 cup shredded Brussel sprouts
- 1/3 cup diced red onion about 1/4 of a large onion
- 2-3 cloves chopped garlic
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 fried eggs
- micro-greens and slices of avocado for topping
Instructions
-
In a large skillet, heat a tablespoon of olive oil on medium heat. Add the sweet potatoes and cook until softened on the inside and crisped and browned on the outside, about 8-10 minutes. Remove from pan.
-
Heat the other tablespoon of oil and add onions and cook for 2-3 minutes. Then add in Brussel sprouts and kale and cook for another 4-5 minutes (add more oil to pan if needed). Finally, add garlic to the pan and cook until fragrant, about another minute.
-
Transfer the cooked sweet potatoes back to the pan with the kale and Brussels. Add in chopped bacon. Deglaze the pan with the balsamic vinegar and stir until all the ingredients are well-combined.
-
Divide the sweet potato hash between two plates. Top with a fried egg, avocado, and micogrneens.
-
Serve and enjoy!
