Bacon Kale & Sweet Potato Hash: a sweet and savory one skillet breakfast packed with protein, fiber, and tons of flavor. Low Fodmap & Whole 30 Approved
Ingredients
3 medium slice
Bacon
(sugar free)
1 medium potato(es)
Sweet potato
(peeled and diced into 1/4 inch cubes)
1 medium pepper(s)
Green bell pepper
(diced; core and seeds removed)
1 cup
Kale
(chopped; with the ribs removed)
3 large
Egg
1 pinch
Sea Salt
(to taste)
1 dash
Black pepper
(to taste)
1 tbsp
Coconut oil
(additional, if needed)
Instructions
In a 12 inch cast iron skillet cook the bacon on a medium-low heat until it begins to crisp then remove the bacon to a plate lined with a paper towel and set aside for now.
If there isn't enough fat from the bacon to cover the bottom of your skillet, add additional oil to cover the bottom. Turn the heat up to medium high and evenly spread the cubed sweet potatoes over the hot oil. Allow the sweet potatoes to cook undisturbed for a few minutes on one side until they begin to brown. Flip and allow them to brown on the other side.
Preheat your oven to 400 F / 200 C.
Stir the sweet potatoes with a wooden spoon and cook until they begin to soften. Add the kale and the diced bell peppers and stir to soften the vegetables. Add salt and pepper to taste.
Make 3 little wells in the potato/vegetable mixture and crack and egg into each well. Transfer the skillet to the oven to cook for 5-10 minutes depending on how runny you want your eggs. Crumble and sprinkle the bacon on top and serve immediately.
Notes:
Sweet potato is considered low FODMAP if the serving is less than 1 cup.
