Sweet Potato Hash

This is a yummy paleo breakfast that will feed 3 hungry women. I know this personally because it was tested on my kitchen table. It can easily be doubled to feed an entire family. Don't replace the smoked paprika it gives the dish a ton of flavor that would be lost.

3 Strips Sugar free nitrate free bacon
3 Cups Sweet potato, Cut into 1/2 inch cubes (one large potato or 250g)
1 1/2 cup Red pepper, roughly chopped
3/4 cup Onion, roughly chopped
3/4 tsp Smoked paprika
3/4 tsp Cumin
Salt
Pepper
3 Cups Kale roughly chopped
3-5 Eggs

Preheat oven to 350 degrees.
In a large frying pan on medium heat, cook the bacon until golden brown and crispy. Remove from the heat onto a paper-towel lined plate and pat of excess fat. Set aside, but keep a reasonable amount of the fat in the pan. I poured some off and then added as needed as the potatoes cooked.

Add the chopped potato right into the pan and cook until it just begins to turn brown, about 2-3 minutes.

Turn down to medium/low heat, cover, and continue to cook the potato until it softens, and turns fork tender, stirring every so often. (About 3-4 minutes).

Uncover, and turn the heat back up to medium/high.
Add in the pepper and onions and cook them until soft (2-3 minutes.)
Stir in the smoked paprika, cumin, and a pinch of salt and pepper.
Stir in the kale and let it wilt for a minute.
Stir in crumbled bacon.

Make little nests in a circle around sides of the veggie mixture, and crack the eggs right into the center of each nest. Use as many eggs as you need to feed. I put 5 in my dish this size. Sprinkle with a little extra salt and pepper.

Pop the skillet in the oven until the eggs are cooked to your desired done-ness (about 5-10 minutes depending on how runny you like your yolk.) Enjoy!

This recipe was adapted from a recipe on foodfaithfitness.com Healthy Breakfast Sweet Potato Hash