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Greatest plates · Breakfast
Sweet Potato Breakfast Hash
A hearty one-pan breakfast hash of sweet potato, kale, bacon, onion and capsicum, topped with eggs cracked right into the pan. Savoury, nourishing and full of colour.
Serves 4Prep 15 minCook 20 minBreakfastEgg
Containsegg
Inspired by a recipe from Downshiftology ↗
Protein 18%Carbs 32%Fat 50%
About 320 kcal a serve — 15 g protein, 26 g carbs, 18 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Crisp the bacon
Medium heatHeat a large sauté pan over medium heat. Add the bacon and sauté until golden and crispy, then use a slotted spoon to remove the bacon to a paper towel or small bowl.
Into the panFry bacon →
Soften the veg
Add the diced onion and red capsicum to the pan and sauté for about one minute to soften.
Into the panSauté veg →
1 min
Cook the sweet potato
Lid on last 5 minAdd the diced sweet potato along with the cumin, garlic powder and paprika. Cook for 10 to 12 minutes, stirring often, placing a lid on the pan for the last 5 minutes to soften the sweet potato until fork tender.
Into the panAdd spuds →
10–12 min
Wilt the kale
Add the bacon back into the pan along with the chopped kale and stir for an additional 1 to 2 minutes, or until the kale is just wilted.
Into the panStir in kale →
1–2 min
Add the eggs
Make wellsUse a spatula to create 4 wells in the hash. Crack an egg into each well and cook until the eggs are done to your liking. Add a lid to the pan to cook the eggs through faster.
Into the panCrack eggs →
Season and serve
Serve hotRemove the breakfast hash from the heat. Season with salt and pepper and top with sliced green onion. Serve immediately.
In the panSeason & top →
Cook's noteDon't skip the lid on the sweet potato for the last 5 minutes — it steams them fork tender.
Estimated per serve
320 kcal · 15 g protein · 26 g carbs · 18 g fatestimates, within ~10%
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