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Sweet Potato Bacon Kale Hash

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!
Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Divide the sweet potato hash between two plates. Top with a fried egg, avocado, and micogrneens.
  5. Serve and enjoy!