I know I started with my red sauce recipe yesterday and promised to show you ways I use it, and I will! But as we go into the weekend, I wanted to first share this breakfast dish. I was a little apprehensive my first Whole 30 weekend- during the week I’m too busy to really care if I can’t be creative in the kitchen. The weekends, though, are a completely different story. Weekends for me are food time- I like to find new recipes, make elaborate meals, and share delicious desserts with friends and family (you all know how much I love Sunday baking for the fire station!). I was really worried that a Whole 30 lifestyle would strip my weekends of food pleasure, leaving behind only eggs and some fruit cups for brunch.
Oh, but I was wrong…so very wrong. One of my friends pinned this Whole30 compliant sweet potato hash from the Food Network, and my brain immediately starting thinking of ways to improve it. My first thought was that it needed something to balance the sweet from the apples and yams- I love sauted greens, so I thought that kale would be a good option here. From there, I nixed a few ingredients, adjusted the cooking method, and topped it with some fried eggs. What I ended up with was a really amazing breakfast that I’ve made several times, with a few variations.
A few notes: first, I don’t actually like sweet potatoes. I didn’t before, I mean, and I don’t know if I love them now. In this hash, though, with the bacon and kale, they seemed less sweet and more like roasted potatoes- so good! Second, one of my best tips for Whole 30 is to find some compliant bacon! You need to get fat in every meal, and bacon was a great start for many of by breakfasts. Compliant bacon is sugar free, which is hard to find, but I’ve had luck at Whole Foods and specialty groceries. Alternately, you could skip the bacon and use olive oil for a veggie version…then you just miss the delicious bacon essence 🙂In terms of ease, this breakfast came together in about 30 minutes- the cast iron really helped the potatoes along! It was also a great brunch item that guests loved, without thinking that it was weird diet food. An overall delicious win, in my book!
Sweet Potato and Kale Hash
- 3 slices bacon
- ½ sweet onion
- 1 large sweet potato
- 1 granny smith apple
- 3 cups kale
- Salt and pepper, maybe red pepper flakes, maybe some garlic
- Eggs, if you’d like
Prep: dice the onion into a medium-ish dice, then cut the (un-peeled for potassium) sweet potato and granny smith apple into about ½ inch cubes. Rinse and chop the kale into bit sized pieces. Finally, slice the bacon into narrow strips (I saved this for last so you don’t get bacon juice all over your knife and cutting board).
Hash: heat a cast iron pan to about medium. Add the bacon and cook until crispy, stirring as needed. Remove the bacon from the pan, but leave as much grease as you can- this will help roast everything else. Add the onion to the pan and cook for about two minutes, or until it starts taking on some color. Add the sweet potato, sprinkle with a healthy pinch of salt, toss to coat, then cover and cook for about ten minutes. Remove the lid and stir in the apple and the kale. At this point, add about ¼ cup of water and cover the pan for three to four minutes- this will help finish cooking the potatoes and will steam the kale. Remove the lid and check the potatoes- they should be fork tender. If they’re not, cover again with a lid and keep cooking. If they are tender, season to taste (I add garlic to everything, so now is when I would add a clove or two, chopped) and serve hot. If this is your entire meal, think about topping with a fried egg for protein. Enjoy!