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Skillet Sweet Potato Kale Hash

  • Cook Time: 30 mins
  • Total Time: 30 mins
  • Yield: 4 1x



  • 8 strips raw bacon
  • 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 teaspoons cumin
  • 1/2 teaspoon cinnamon
  • 1 teaspoon black pepper
  • 46 eggs
  • olive oil for extra drizzling
  • salt to taste
  • 2 green onion stalks, thinly sliced


  1. 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.
  2. Increase the heat to medium high, add sweet potatoes and cook for 7- 8 minutes, stirring frequently, until starting to soften.
  3. Add the onion, garlic, cumin, cinnamon, black pepper, and a pinch of salt, for another 7-8 minutes, until sweet potatoes are fork tender. If your pan starts to get dry, drizzle with a little olive oil.
  4. Add the kale, about 3 cups at a time, during the last 5 minutes of cooking, stirring frequently. Add the cooked, diced bacon during the last minute of cooking, stirring frequently. Drizzle with a little olive oil, stir to combined and remove from heat. Add salt to taste.
  5. Using a spoon, create 4 to 6 holes (depending on how many eggs you want) in the hash mixture for the eggs. Crack one egg into each hole.
  6. Place in the preheat oven and cook for 8 minutes, until egg white is set but the yolk is still runny.
  7. Remove from heat. Garnish with fresh ground black pepper, and sliced green onion.