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I feel best when I’m eating real, whole, unprocessed foods, close to the Paleo diet. You can read more about the Paleo diet – what is is, why you may want to follow it, and how I implement it here. Eating Paleo doesn’t have to be complicated – just focus on eating real whole foods. I like to think of it as eating foods that God made, rather than what man made. Foods made from plants, not in a plant. This Sweet Potato Kale Hash is one of my favorite Paleo breakfast foods to make.
Sweet potatoes are my favorite vegetable! They contain healthy complex carbs to provide energy, fiber to promote healthy gut bacteria and keep you regular, and a little natural sweetness. Sweet potatoes also contain several micronutrients, including Vitamin A, Vitamin C, Vitamin B6, Manganese, and Potassium.
In this recipe I combine sweet potatoes with nutritious kale, another great source of Vitamin A, onions, containing sulfur compounds which help protect against cancer, and bacon, because who doesn’t love bacon?
This is a delicious and nutritious meal! I like to make a big batch of it on the weekends and have it ready to reheat for breakfasts throughout the week. You can read more about how I meal plan and prep here. If you’re looking for a meal prep calendar to help you stay organized check mine out here.
How to Make Sweet Potato Kale Hash
What You’ll Need:
First things first! Before you get started cooking anything, make it easier for yourself by gathering all the ingredients and supplies you’ll need. That way you’re not running around like a chicken with it’s head cut off while you’re cooking. Being organized and ready to cook helps things run much more smoothly!
Here’s what you’ll need:
- 1 Pack of Bacon (We’ll only use 4 pieces, but I like to go ahead and cook the whole pack as part of my meal prep. That way I can just reheat a piece when I want some with my breakfast.)
- 1 Yellow Onion
- 3 Cups chopped Kale
- 3 Sweet Potatoes
- Black Pepper
- Salt – My favorite is Redmond’s Real Salt, which is unprocessed, unrefined, and with all the minerals God intended salt to have!
- Dried Rosemary
- Garlic Powder
- Coconut Oil (or the reserved bacon fat)
What To Do:
Cook the Bacon
Next, start cooking the bacon. I cook mine on the stovetop in my stainless steel pan, about 4 pieces at a time on Medium heat. Cook them to your desired crispiness. I cook mine a little less crispy than normal, since they’ll be cooking more when I add them to the veggies later or when I reheat them for breakfasts later.
While the bacon is cooking, go ahead and start prepping the veggies.
If you are using good quality bacon, like Butcher Box bacon (my favorite!) or bacon from pasture-raised pigs, reserve your bacon fat to cook the hash in.
Prep the Veggies
The sweet potatoes take the longest to cook, so go ahead and start prepping them first. Make sure they are washed first. Then chop the ends off and chop them into half inch pieces. Set them aside until it’s time to cook them.
Then chop the kale. To do that, cut the leaves off the stems first.
Then scrunch up the kale from one leaf, and chop into small pieces, being careful not to chop your fingers! Continue until you have about 3 packed cups worth of kale. For mine, that was 3 leaves. This was a huge bunch of kale!
Then dice the onion. Set them aside as well. Once the bacon’s cooked and the veggies are chopped, you’re all set to cook the hash!
Cook the Sweet Potatoes
Turn your pan (A large stainless steel pan with a lid, like this one, would be best.) on to Medium heat. Add 2 Tablespoons of coconut oil or reserved bacon fat. Once the oil is hot, add the sweet potatoes and a little dash of salt.
Stir, cover the pan and cook for about 10 minutes, or until the sweet potatoes are starting to get soft. Stir occasionally to prevent them from sticking to the pan.
Add the Onions
Take the lid off the pan and add the diced onions. If the veggies are sticking to the pan, feel free to add a little more coconut oil or bacon fat.
Cook for about 5 minutes, uncovered, while stirring occasionally.
Add the Kale, Bacon, and Seasonings
Then, add the chopped kale. Chop 4 pieces of bacon (or a few more if you want it extra bacon-y!) and add to the pan.
Next, add the seasonings – 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1 teaspoon dried rosemary.
Give it a stir and continue to let it cook for 5 more minutes while stirring.
Enjoy the Sweet Potato Kale Hash!
That’s it! Remove the hash from the burner. Enjoy it right away, or, if you are meal prepping, allow it cool to room temperature. Then store it in an air-tight container (These are my favorite plastic-free storage containers!) in the fridge or the freezer until it’s time to eat.
When I’m ready to have some for breakfast, I just add a dab of butter to a small pan on medium heat, add a little hash, and let it cook until it’s nice and hot. Then, I like to cook a sunny-side-up egg and add it to the top. This cute little one was from our smallest chicken who just started laying! I love cracking the yolk and allowing it to run down the potatoes like a sauce! Sooo good!
Watch my YouTube video below for a better visual of how I make the hash! Let me know if you try it and what you think! What’s your favorite healthy breakfast dish?
Sweet Potato Kale Hash
- 4 slices bacon
- 1 yellow onion
- 3 Cups kale
- 3 sweet potatoes
- 1/2 tsp black pepper
- 1 tsp salt
- 1 tsp dried rosemary
- 1/2 tsp garlic powder
- coconut oil
- Cook the bacon, a little less crispy than your liking.
- Chop the bacon into bite-size pieces.
- Chop the sweet potatoes into half-inch pieces.
- Remove the kale leaves from the stems and chop to make 3 packed cups worth.
- Dice the onion.
- Using a large pan, melt 2 Tablespoons coconut oil over medium heat.
- Add the sweet potatoes and a dash of salt.
- Stir, cover the pan, and allow to cook for 10 minutes, stirring occasionally.
- Add the onions to the pan, stir, and allow to cook for 5 minutes, uncovered.
- Add the kale, bacon, and seasonings to the pan, stir, and cook for 5 more minutes, uncovered.