This hits the spot for a weekend brunch. We call it a breakfast skillet, but it’s essentially a sweet potato hash. Full of nutritious fiber-rich vegetables and fat- and protein-rich egg, this meal is sure to keep you feeling satiated for several hours.
It’s also one of the few things Kyle makes, making my weekends that much better. And I must say it gets better & better each time!
Recipe below, and we usually we have leftovers.
- 1 sweet potato
- 1/2 red onion
- 1 avocado
- handful of spinach
- tomatoes, diced (however much you desire)
- 1/2 lb of chopped bacon (good quality!)
- 6-8 pasture raised eggs
- ~ 1 tsp everything but the seasoning
- ~ 1 tsp chili powder
- sea salt for taste
In a skillet, first cook the chopped bacon until crisp (about 4-8 mins). While bacon is cooking, cut up your sweet potato into small cubes, and dice your red onion. Once bacon is cooked, remove and put off to the side, but leave the grease in the skillet (maybe gross but important for flavor🔥).
Add the sweet potato, onion & seasonings into skillet. Reduce the heat to low, cover the skillet and cook for about 10 mins. Next, remove the cover & increase to mid heat to crisp potatoes.
Add the spinach over the layer of potatoes & onions, cooking for about 5 mins. Then crack your eggs over the entire skillet and cover to cook (basically you’re poaching the eggs to your liking).
Finally, remove the cover and top with freshly diced tomato, avocado slices, and cooked bacon.