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 Time10minutes
Cook Time20minutes
Total Time30minutes
Servings2
Ingredients
1large sweet potatodiced
3strips of cooked baconchopped, I used a sugar free paleo kind
1cupshredded kale
1/2cupshredded Brussel sprouts
1/3cupdiced red onionabout 1/4 of a large onion
2-3cloveschopped garlic
2tablespoonsolive oil
1tablespoonbalsamic vinegar
2fried eggs
micro-greens and slices of avocadofor 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.