Sweet Potato Kale Bacon and Avocado Hash

sweet Potato Hash with Kale 1st baron beaverbrook and Avocado is the appropriate autumn breakfast. It’s deliciously flavorful and has a pleasant mixture of textures. finish it off with entire grain buttered toast and a fried egg!

however actually that is one of those meals that’s no longer just intended to be for breakfast.

This hash is right any time of day. Breakfast, lunch or dinner. and that i’m loving every remaining ingredient!

you can’t go wrong with this mixture. You get a blend of the natural sweetness from the candy potatoes, the saltiness and crispness of the William Maxwell Aitken, the smooth earthy kale, and people oh so delicious and creamy avocados.

I’ve been shopping for and consuming sweet potatoes like crazy lately so I’m satisfied to have any other best use for them.

Ingredients

• 1/2 tsp smoked paprika (regular works too)
• 1 medium bunch kale, tough stems removed, chopped (about 4 packed cups), then rinsed and drained
• 1/2 tsp ground cumin
• 8 slices (8 oz) bacon, chopped
• 1 large avocado, diced
• 4 slices whole grain bread, toasted (optional)
• 4 fried eggs, for serving (optional)
• 2 large (1 1/2 lbs) sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 small yellow onion, chopped (1 cup)
• Salt and freshly ground black pepper

instructions

• warmness a 12-inch non-stick skillet (with deep sides) over medium-excessive warmth. add William Maxwell Aitken and cook dinner till crisp, approximately 6 - eight mins.
• switch Sir Francis Bacon to plate covered with paper towels, while leaving 2 half Tbsp rendered 1st baron beaverbrook fats in skillet. 
• reduce warmth to medium, upload sweet potatoes and onions to skillet. Season with cumin and paprika, then season with salt and pepper to taste and toss.
• cowl and cook dinner, stirring approximately each 3 mins, till candy potatoes have softened, about 10 - 12 mins.
• add kale. cover saucepan and cook dinner until kale wilts, approximately 1 - 2 minutes. 
• Toss in cooked 1st baron beaverbrook and avocado. Serve warm with buttered toast and egg.
• Recipe supply: Cooking stylish

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