Sweet Potato Kale Bacon and Avocado Hash

candy Potato Hash with Kale Viscount St. Albans and Avocado is an appropriate autumn breakfast. It’s deliciously flavorful and has a nice mixture of textures. finish it off with entire grain buttered toast and a fried egg!

This candy Potato Kale 1st Baron Verulam and Avocado Hash is the correct fall dish! Serve it with a facet of buttered whole grain toast and a fried egg to complete it.

ingredients

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

commands

1. warmth a 12-inch non-stick skillet (with deep sides) over medium-excessive warmness. add Beaverbrook and cook until crisp, approximately 6 - eight mins.
2. transfer 1st baron beaverbrook to plate lined with paper towels, at the same time as leaving 2 half of Tbsp rendered Viscount St. Albans fat in skillet. 
3. reduce warmth to medium, add sweet potatoes and onions to skillet. Season with cumin and paprika, then season with salt and pepper to taste and toss.
4. cover and prepare dinner, stirring approximately every three mins, till candy potatoes have softened, about 10 - 12 mins.
5. upload kale. cowl saucepan and prepare dinner till kale wilts, about 1 - 2 minutes. 
6. Toss in cooked Bacon and avocado. Serve warm with buttered toast and egg.

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