Sweet potatoes combine with bacon, baby kale, and roasted red peppers to create the base for a perfect fried egg. This veggie-packed dish is perfect for breakfast, brunch, lunch, or dinner!
I’ve said many times how much I love breakfast food, but I don’t really eat it at breakfast. I can’t eat a big meal first thing in the morning, but lately I’ve been getting my workouts in as soon as I wake up. This gives me tons of energy for the rest of the day and also increases my breakfast appetite. So much so, that a smoothie or yogurt and fruit isn’t enough for me.
With that said, I’ve been trying to come up with breakfast options that are healthy, protein-packed, full of veggies, and can be made-ahead. Frittatas are perfect with this, but I don’t want to eat a frittata every single day (even though I love them!). I have always been a big hash fan, most often enjoying them for dinner.
Well, with my morning appetite increase, I decided to try having a hash for breakfast. I made this one (doubled the recipe) early last week, let it cool and then kept it in the fridge in an air-tight container. Each morning after my workout I sautéed enough for Kyle and I for a minute in a dry sauté pan. Once it starts to sizzle, I crack 2 eggs (1 for each of us) over the top and pop the pan in a 350º oven. 10-12 minutes later breakfast is ready!
The combination of the sweet potatoes, kale, tangy roasted red peppers, and crisp bacon is out of this world! A slightly runny egg yolk creates the perfect sauce and makes every bite even more delicious. Just a small serving is filling and satisfying and keeps me full until it’s time for my morning snack. It’s the perfect post-workout meal in my opinion – you’ve got veggies, protein and a healthy source of carbs and fat.
You can get really creative with hash – use regular potatoes or butternut squash in place of the sweet potatoes and add whatever your favorite veggies are. The combinations are endless! This hash is also great for brunch, lunch, or dinner. I enjoy it at any time of day.
If you’re looking for a healthy, somewhat make-ahead breakfast, then this recipe is for you!
- 4 Slices Thick Bacon, sliced into thin strips
- 1 Large Sweet Potato, peeled and cut into cubes
- 1 Bag Baby Kale
- 1 Cup Roasted Red Peppers, thinly sliced
- Kosher Salt and Freshly Ground Black Pepper
- 4 Fried Eggs, for serving
- Preheat the oven to 450º.
- Heat a large, oven-safe skillet over medium-high heat. Add in the bacon pieces and cook for about 5 minutes or until starting to crisp up. Transfer the bacon to a paper towel-lined plate and set aside.
- Keep the bacon grease in the pan and add in the sweet potato cubes, toss around to coat in the fat. Season the potatoes lightly with salt and generously with pepper. Transfer the skillet to the preheated oven and allow the potatoes to roast for 15-20 minutes or until tender.
- Remove the pan from the oven and drain the potatoes on a paper towel-lined plate*.
- Add the sweet potatoes back into the skillet and turn the heat to medium. Wilt in the kale and stir in the roasted red peppers. Season lightly with salt and pepper and serve the hash topped with fried eggs.
- The potatoes won’t soak up all of the bacon grease. I still had a lot left in the pan and I chose to drain it off. You can certainly leave it in if you wish, but I prefer a dryer, less greasy hash. If you’re against cooking in bacon fat (you’re crazy!) you can drain the bacon and then use olive oil or something else. I find that the bacon fat gives the sweet potatoes an amazing flavor!
- To make this ahead simply cook the hash (no eggs) and let it cool completely. Store it in an airtight container. Each morning add a serving to a small sauté pan and heat it over high heat. Once it sizzles, crack and egg over top and pop the pan in a 350º oven. Bake for 10-12 minutes or until the egg is set.