We love this dish as a make-ahead breakfast option. Make some extra hash mixture on the weekend so all you have to do is top it with a couple of eggs in the morning. Makes a great hearty but savory breakfast.
Ingredients
5-6 piece of bacon diced
1/2 onion, diced
1lb sweet potatoes, cubed
A handful of Kale orspinach chopped
1 tsp oil
4 eggs
Salt and pepper to taste
Optional: cinnamon, green onions, or other seasonings to taste.
Directions
Heat alarge skillet over medium-high heat and place diced bacon in skillet. Cook until crisp, but not overly cooked. Remove with a slotted spoon and place on paper-towel lined plate. Drain the rendered fat, leaving 1-2 TB in the skillet.
Add the potatoes to the skillet and sprinkle with salt, pepper and any other desired seasonings. We like to add a dash of cinnamon here. Toss the potatoes and allow to cook uncovered for 2-4 minutes. Stir in onion and then cover and cook for another 3-5 minutes , or until the potatoes are soft and the onions are translucent. Stir halfway. Uncover and cook for another 2 minutes to brown the potatoes.
Add all the kale or spinach and sprinkle with a touch of salt, stir and cover. Cook for 1-2 minutes, or until the kale is wilted. Uncover and cook another 2-4 minutes. Add in cooked bacon and stir.
In a separate pan, heat butter, or desired oil and fry eggs to desired doneness.
Scoop sweet potato mix onto a plate and top with eggs. Top with green onions or other garnish if desired.