Sweet Potato Kale Hash
Breakfast is my jam. I'm so glad we live in a day and age where eating breakfast food outside of the first meal of the day is socially acceptable. Cue the McDonald's All-Day Breakfast commercials....
And because I just can't get enough breakfast foods (and I also had kale, bacon and sweet potatoes on hand, miraculously) I decided to whip up a savory, hearty hash reminiscent of a favorite breakfast food but fitting enough for a satisfying dinner. And I'm kind of obsessed with it.
Making hash is the same idea as making a quick weeknight pasta, quesadilla or egg scramble, if you think about it. All of these things can be made with so much flexibility using items you have on hand that you need to use up. The ultimate fridge-clean-out meals, if you will. While I used sweet potatoes, onion, kale and thick-cut pepper bacon, you can go any which route with a hash - whether you're eating it for breakfast, lunch or dinner. The traditional russets with bell peppers, onions and sausage or diced ham would be fantastic. Or root vegetables with leftover brisket or carnitas for a more rustic, savory affair. You can really get creative!
But I have to say, this combo was a real winner. I'm having a moment with sweet potatoes and, as much as I adore thick-cut pepper bacon, these sweet, starchy, slightly savory sweet potatoes stole the show. Combined with the bitter wilted kale, and spicy, warm notes of cumin and chili powder, all you really need is some fuzzy socks, a blanket and a crackling fireplace to complete this cozy, soul-satisfying one-skillet meal.
Sweet Potato Kale Hash
Ingredients
6 strips thick-cut pepper bacon
1 sweet potato, peeled and chopped
1 bunch lacinato kale
1 yellow onion, chopped
1 clove garlic, minced
1 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon Kosher salt
1/4 cup chicken broth
4 eggs, fried or poached
Directions
Cook bacon strips in a large skillet (I recommend cast iron) over medium high heat until bacon is crispy. Set aside on a paper towel lined plate. If there is excess grease in the pan, drain until there is about 2 tablespoons left to cook with. Add sweet potatoes and onions and cook for about 10 minutes, until onions start to brown and potatoes begin to soften. Add garlic, cumin, chili powder, salt and stir. Cook for another 3 minutes until fragrant. Add kale and chicken broth. Stir to combine and let cook for an additional 3 minutes, or until kale is wilted and sweet potatoes are fully cooked. Crumble bacon over skillet and stir to incorporate before topping with eggs of your choice - fried or poached - any way that gives you a rich, runny yolk to drizzle over the top!
