Description

This Skillet Sweet Potato Kale Hash is a hearty and nutritious dish combining crispy bacon, tender sweet potatoes, and vibrant kale, all seasoned with warm spices and topped with perfectly baked eggs. Perfect for a wholesome breakfast or brunch, it blends sweet, savory, and earthy flavors in a simple yet satisfying skillet meal.

Ingredients

Scale

Meats

8 strips raw bacon

Vegetables

2 lbs sweet potatoes, peeled and diced into bite sized pieces
6 cups packed kale, stems removed, roughly chopped
1 small yellow onion, diced
4 cloves garlic, minced
2 green onion stalks, thinly sliced

Spices & Seasonings

2 teaspoons cumin
1/2 teaspoon cinnamon
1 teaspoon black pepper
salt to taste

Other

4–6 eggs
olive oil for extra drizzling

Instructions

Cook the bacon: Preheat oven to 400˚F. Place strips of bacon in a large (at least 10 inch), oven safe skillet. Cook over medium low heat on both sides until cooked through but not yet crispy. Remove from heat to a paper towel lined plate and set aside, leaving the bacon grease in the pan. When the bacon is cool enough to handle, roughly dice.
Sauté the sweet potatoes: Increase the heat to medium high, add sweet potatoes and cook for 7- 8 minutes, stirring frequently, until starting to soften.
Add aromatics and spices: Add the onion, garlic, cumin, cinnamon, black pepper, and a pinch of salt, cooking for another 7-8 minutes until the sweet potatoes are fork tender. Drizzle with a bit of olive oil if the pan becomes dry.
Incorporate kale and bacon: Add the kale about 3 cups at a time during the last 5 minutes of cooking, stirring frequently. Then add the cooked, diced bacon in the final minute, stirring to combine. Drizzle with a little olive oil, season with salt to taste, and remove from heat.
Add eggs: Using a spoon, create 4 to 6 holes in the hash mixture for the eggs depending on your preference. Crack one egg into each hole.
Bake eggs: Place the skillet in the preheated oven and bake for 8 minutes, until the egg whites are set but the yolks remain runny.
Garnish and serve: Remove from oven. Garnish with fresh ground black pepper and sliced green onions. Serve hot.

Notes

You can substitute kale with spinach or swiss chard if preferred.
For a vegetarian version, omit the bacon and add extra olive oil or smoked paprika for flavor.
Eggs can be cooked longer for firmer yolks if desired.
Use a cast iron or oven-safe skillet for best results.
Adjust seasoning and spice levels to your taste.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast, Brunch
Method: Skillet cooking and oven baking
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 1/5 of recipe)
Calories: 320
Sugar: 6g
Sodium: 550mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 12g
Cholesterol: 185mg

Keywords: sweet potato hash, kale recipe, bacon hash, breakfast skillet, healthy breakfast, oven baked eggs