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Gluten Free Sweet Potato Breakfast Hash



  • 4 slices bacon cut into 1/2-inch thick pieces

  • 1 small onion diced

  • 1 red bell pepper diced

  • 1 large sweet potato peeled and diced into 1/2-inch cubes (approx 4 cups cubes)

  • 2 cups kale leaves roughly chopped

  • 1/4 teaspoon cumin

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon paprika

  • salt and pepper to taste

  • 4 eggs

  • 1 green onion sliced


  • Heat a large saute pan on medium heat. Add the bacon and saute until golden and crispy. Use a slotted spoon to remove the bacon to a paper towel or small bowl.

  • Add the diced onion and red bell pepper to the pan and saute for one minute to soften.

  • Add the diced sweet potato and spices to the pan. Cook the sweet potato for 10-12 minutes, stirring often. Place a lid on the pan for the last 5 minutes to soften the sweet potato until fork tender.

  • Add the bacon back into the pan along with the kale and stir for an additional 1-2 minutes or until the kale is wilted.

  • Use a spatula to create 4 wells in the hash. Crack an egg into each well and cook until the eggs are done to your liking. You can add a lid to the pan to cook the eggs through faster.

  • Remove the breakfast hash from the heat. Season with salt and pepper and top with sliced green onion. Serve immediately.

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