Smokey Sweet Potato & Kale Hash

That damn cast iron skillet man. I got a love hate relationship for that thing. It makes the best of meals and puts that crunchiness on the outside of everything, but holy hell will it smoke your house out if it wants to. If it is a day you plan on not showering in the morning and just throwing your hair up in a bun to go to work, then I would not suggest jumping into this meal. I currently smell like a bonfire and need to soak my hair forEVER to get the smell out. Good news though, the food was BOMB.

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Cutting sweet potatoes is dangerous in my world. I am going to lose a finger one day. They are so damn hard! I can’t help but smacking the thing on the cutting board when the knife gets stuck in it. They ended up cooking perfectly in the skillet though. Love that crispiness on the outside of a potato. If you don’t, you can’t sit with me. JK JK. Kinda.

When cooking the bacon & then adding the sweet potato squares, make sure you keep an eye on everything because the bacon will cook QUICK, and no one wants a mouthful of ash ya hear?

Kale is life, so the fact that this had kale in it made it an automatic bomb in my book. I added some siracha and shredded cheese (duh) to spice things up a bit.

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“That was delicious & a healthy ass breakfast too!” – the boyfriend

FINAL VERDICT: 4 BOMBSbombbombbombbomb


INGREDIENTS: (for 2 people)

  • 1 medium sized sweet potato – cut into small cubes
  • 1-2 handfuls of chopped kale
  • 4 strips of bacon
  • Smoked Paprika
  • Salt&pepper
  • 2-4 eggs
  • Shredded cheddar or grated parm

DIRECTIONS:

  • Heat up a cast iron skillet & add the bacon strips
  • Once the bacon fat is covering the bottom of the skillet, add in the sweet potato chunks and cover in the bacon fat. Sprinkle the salt, pepper & paprika on the sweet potatoes
  • Cover the skillet (I used aluminum foil because who has a cover for a skillet…) for about 1-2 mins – be careful the bacon & potatoes don’t burn
  • Turn the potatoes – cover again and let them soften for a couple more minutes
  • Remove the bacon – it should be cooked through at this point (I chopped it into medium pieces.
  • Add the kale to the skillet and toss around for about 2 minutes. Add the bacon bits back in for 30 seconds.
  • Cook 1-2 eggs per serving in another pan while everything else is cooking
  • Place the cooked egg on top of the hash mixture, sprinkle whatever cheese your heart desires.
  • ENJOY!

 

 

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