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.
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.