Sweet Potato Kale Bacon and Avocado Hash

Ingredients

• 8 slices bacon, chopped
• 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 small yellow onion, chopped
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika, regular works too
• Salt and freshly ground black pepper
• 1 medium bunch kale, tough stems removed, chopped, about 4 packed cups, then rinsed and drained
• 1 large avocado, diced
• 4 slices whole grain bread, toasted, optional
• 4 fried eggs, for serving, optional

Directions

1. Set a deep-sided 12-inch non-stick skillet over medium-high heat. Add the bacon and cook until it turns crisp, about 6 – 8 minutes. Move the bacon to a paper towel-lined plate, keeping 2 1/2 Tbsp of the drippings in the skillet.
2. Turn the heat down to medium, then add the sweet potatoes and onions to the skillet. Sprinkle in the cumin and paprika, add salt and pepper to taste, and toss everything together. Put the lid on and cook, stirring about every 3 minutes, until the sweet potatoes are tender, about 10 – 12 minutes.
3. Add the kale to the pan. Cover again and cook just until the kale wilts, about 1 – 2 minutes. Fold in the cooked bacon and avocado. Serve warm with buttered toast and egg.