Rise and shine with this Healthy Paleo Sweet Potato Breakfast Hash With Bacon! It’s Whole30-approved, plus free of gluten, grains, dairy, and sugar.
When I was a teenager, one of my standard hangouts after a trip to the mall was Coach House, the local diner where we’d gather to swap gossip over orders of classic diner fare and frothy root beer floats. Burgers, onion rings, home fries, cheese omelettes, and fruit pies were the favorites. My order, though, was always the same: a plate of potato hash topped with two eggs, cooked perfectly sunny-side-up. It was quite the girdle-buster, but those golden, crispy potato nuggets, caramelized onions, and the rich, runny yolk flowing over the hash was sheer bliss. Potato hash may sound simple, but when it’s well-prepared, it’s a thing of beauty.
I never quite outgrew my love for potato hash and have developed many recipes over the years. From indulgent ones made with Italian sausage and bell peppers, to healthier variations, such as this paleo sweet potato breakfast hash with bacon. And yes, I know. Bacon doesn’t necessarily top the list of the world’s healthiest foods, but the recipe does call for sweet potatoes and kale. Aren’t they considered superfoods, anyway? Well, one thing is certain—waking up to this for breakfast is pretty much the ultimate way to start the day.
Is This Paleo Sweet Potato Breakfast Hash Healthy?
For a potato hash, which, let’s face it, isn’t supposed to be a health food, I’d say it’s not all that bad. Eggs provide protein, while sweet potatoes, kale, and red peppers are a good source of fiber, vitamins, minerals, and antioxidants. The bacon does add saturated fat, but we’re not adding pounds of the stuff here, just one modest slice (and sugar-free, at that).
For a vegetarian version, you can always omit the bacon. In that case, I wouldn’t mind having a little Parmesan grated on top as soon as the dish comes out of the oven. It’ll still provide that nice salty touch that the bacon adds.
Choosing The Best Bacon
Who doesn’t love the sweet, tempting smell of sizzling bacon? More than a breakfast staple, it adds subtle smokiness and richness to so many dishes. But how can you make sure you’re buying a high-quality product? To start, go for an uncured, all-natural, bacon (preferably organic) that doesn’t contain sugar, nitrates, or sodium phosphate. Look for slices that are lean and delicately marbled with minimal fat. The meat should be pinkish-red and the fat creamy white. It should have a mildly smoky scent without any hint of sourness (which would indicate spoilage). If you can, buy your bacon from a butcher who will tell you exactly where it came from!
How To Make Ahead And Store
You can prep the dish the night before, following steps 1 through 8. Allow the dish to cool, cover, and place in the fridge. The next morning, it’s just a matter of cracking in the eggs and popping it in the oven. Make sure you let the dish come to room temperature first, though. Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Serving Suggestions
If serving this as part of a breakfast buffet, add a side of Easy Air-Fryer Biscuits or mirror the subtle sweetness of the dish with this Easy Sweet Vegan Cornbread With Applesauce. Want something fruity to add to the spread? Keep things balanced and go for this refreshing and healthy Açaà Smoothie.
Recipe
Ingredients
- 2 strips sugar-free bacon
- 2 cups sweet potato cut into 1/2-inch cubes
- 1 cup red pepper roughly chopped
- 1/2 cup onion roughly chopped
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt
- Pepper
- 2 cups kale roughly chopped
- 2 eggs
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large frying pan on medium heat, cook the bacon until golden brown and crispy. Transfer to a plate lined with paper towel and blot off excess fat. Keep the leftover fat in the pan.
- Add the chopped potato and cook until it just begins to turn brown, about 2-3 minutes.
- Turn the heat down to medium-low, cover, and continue to cook the potato until fork-tender, stirring every so often. About 3-4 minutes.
- Uncover, and turn the heat back up to medium-high.
- Add in the pepper and onions, and cook them until soft (2-3 minutes.)
- Stir in the smoked paprika, cumin, and a pinch of salt and pepper.
- Stir in the kale and let it wilt for a minute.
- Make 2 little nests in the veggie mixture, and crack the eggs right into the center of each nest. Sprinkle with a little extra salt and pepper.
- Pop the skillet in the oven and cook until the eggs done to your liking (about 5-7 minutes, depending on how runny you like your yolk).
- Remove from the oven and devour immediately!
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