This yummy Sweet Potato Breakfast Hash is finally here! It’s a great way to change up your everyday breakfast routine. Did I mention that it’s gluten, dairy, and refined sugar free?!
I’ve been meaning to post this recipe sooner but I’ve had to make some tweaks along the way. And most of the time I cook, I don’t measure. So when I decide to post something onto the blog, I try to recreate what I made measuring the ingredients that I used. Sometimes this takes a few tries. But it’s here for you now!
There are so many ways to use sweet potatoes. Here in North Carolina they are in season all year round. Sweet Potatoes are high in vitamin A, potassium, and fiber among other vitamins and minerals. They serve as a great carbohydrate alternative for those who are gluten-free. I’ve seen sweet potatoes used as pasta noodles, rice, and even toast!
To make this Sweet Potato Breakfast Hash, you’ll need sweet potatoes, bacon, onion, garlic, italian seasoning, paprika, cumin, salt, kale, tomato, water and eggs. If you’re a vegetarian, feel free to use a vegetarian friendly alternative.
Cook bacon in a large pan until desired texture. I like my bacon on the crispy side so I cook mine for a little bit longer. Remove bacon from pan. Here you have an option. You can either drain the bacon fat from the pan, wipe the pan down and use another oil of choice (i.e. avocado, coconut, EVOO, etc.) or just leave the bacon grease to cook the potatoes in. Just be careful to use a couple tablespoons and not too much more otherwise you’ll end up with a greasy dish. Then add the sweet potatoes.
You want to stir frequently to prevent the potatoes from sticking to the pan. Add in water. Not oil. Once you add in a few tablespoons of water, stir the potatoes and cover pan with a lid. This creates a steaming effect that will help to fully cook the potatoes. You can add more water as needed. Continue to stir frequently. Once the potatoes begin to soften, add in onions, and seasonings. Cook until potatoes are fully cooked and onions are transparent. Then stir in garlic.
Remove from heat and add in tomatoes, kale, and top with fried eggs.
Y’all, doing this recipe was the first time I have ever made fried/sunny side up eggs. I pretty much always eat my eggs scrambled. But there’s a first time for everything, right? Having the eggs sunny-side up over the hash creates a nice “sauce” when you break into the egg and eat it with a bite of the delicious hash. My hubby was a huge fan!
He had never grown up eating eggs like that and he thought it was so nice how changing the way you cook an egg can add so much flavor, dimension and all around goodness!
You can eat this dish as is, which is spectacular. Or you could eat it on a tortilla, add some cheese, avocado, more greens, sour cream or even salsa. Dress it up in whatever way you want!
I love this for breakfast or even dinner! Hope you enjoy this Sweet Potato Breakfast Hash as much as my family did!
Sweet Potato Breakfast Hash
A dairy-free and gluten-free breakfast hash made with sweet potatoes, bacon, kale, eggs plus other favorite add-ins. Perfect breakfast for any time of the year.
- 3-4 cups sweet potatoes, chopped into small cubes*
- 1/2 pound bacon, sliced into small pieces
- 1/2 onion onion, chopped
- 1 clove garlic, minced
- 1 tsp italian seasoning
- 1/4 tsp paprika
- 1/4 tsp cumin
- 1 tsp salt
- 1-1 1/2 cup kale, chopped
- 1 tomato, chopped
- 5 Tbsp water**
- 3 eggs, cooked sunny-side up or scrambled***
Cook bacon in a large sauté pan until fully cooked to desired texture. (If you like it crispy, then cook until crispy. If you like it softer, then cook it a little less.)
Remove from pan. Here you can drain the grease from the pan and use a different oil (like EVOO, avocado, coconut, etc.) or leave the bacon grease.
Add sweet potatoes and water to pan (This helps to keep the potatoes from burning while cooking.). Cover with lid to help sweet potatoes to cook. Stirring frequently to prevent potatoes from burning. Cook until almost tender throughout.
Then add in onions, italian seasoning, paprika, salt, and cumin. Stir. Cook until onions are transparent.
Add garlic. Stir everything until well combined. Remove from heat.
Add in chopped tomatoes and kale. Combine everything together.
Top with eggs. Serve and enjoy!
Depending on if you're dairy/gluten-free, you can serve it on a tortilla, add cheese, or other desired toppings!
*The smaller the chopped potatoes the faster they will cook.
**Water is added instead of oil here because it helps to prevent the dish from being too greasy. It also helps to cook the potatoes by creating a steaming effect using the lid to cover the pan.
***Here the eggs are cooked over easy/sunny-side up. But feel free to scramble them if you prefer that. Feel free to use more or less eggs depending on how many people you plan to serve.