October 5, 2017

Breakfast Skillet



  • 2 Handfuls Fresh Kale, Roughly Chopped
  • 1 Sweet Potato 6 Slices Nitrate Free Bacon
  • 4 Eggs


  1. Cut bacon into small pieces, in a medium sized skillet over medium heat, add the bacon pieces and stir evenly to cook.
  2. As the bacon is cooking, wash and peel sweet potato, wrap in damp paper towel and put in microwave; cook on ‘potato setting’. [check on the potato, make sure it doesn’t get too mushy].
  3. Once the potato is cooked, chop into cube like pieces and add into the skillet where the bacon is cooking [by this time, the bacon should be 90% done].
  4. Once the bacon and sweet potato begin to brown, add in the chopped kale and season [pepper, garlic powder] to taste. Stir together, cover with lid, and allow flavors to mix.
  5. After the kale has softened, remove the lid, and stir again. The kale, bacon, and sweet potato should have a little crisp, once this happens; turn heat off. Cover with lid to keep the contents warm while you fire up your eggs.
  6. Once your eggs are cooked, put the hash on a plate [or to-go container] place the egg on top and enjoy! If taking to-go, allow to cool before sealing a lid and refrigerating.
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