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Sweet Potato, Bacon and Kale Hash

skillet-roasted sweet potatoes, crispy bacon, tender onion + kale

Serves: 2 | Time to Table: 25 minutes | Calories: 386 | Protein Category: Pork | Excellent Source of: Fiber, Potassium, Protein, Vitamin A, Vitamin C | Good Source of: Calcium, Iron


  • - Cast-iron skillet with lid
  • - Chef's Knife
  • - Measuring Spoons
  • - Small Bowl
  • - Whisk

What You Need:

  • - Coarsely Ground Black Pepper
  • - Coconut or Avocado Oil (for Paleo)
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Bacon
  • - Balsamic Vinegar
  • - Dried Thyme
  • - Honey
  • - Kale
  • - Paprika
  • - Sweet Potato Spears
  • - Yellow Onions

Wine Pairings by @grapefriend

Rosé is always a great balance for spice – grab one from Tavel which has a fuller body.

Beer Pairings

Kind of loving a lightly hopped well-rounded Irish Red Ale with this dish.

TK Table Talk:

If you had the attention of the world for 10 seconds, what would you say?

What To Do:

Sweet Potato, Bacon + Kale Hash - Step 1

1. Coarsely chop bacon.

Sweet Potato, Bacon + Kale Hash - Step 2

2. Prep vegetables: Cut sweet potatoes into smaller pieces, and chop onion.

3. Prep seasoning: Whisk together vinegar, honey, ONLY 1 teaspoon thyme, and ONLY 1 teaspoon paprika in a small bowl. 4.

Sweet Potato, Bacon + Kale Hash - Step 3

4. Cook bacon and sweet potatoes: Heat 1 tablespoon oil in a cast-iron skillet over medium heat. Add bacon. Cook 5 minutes or until bacon begins to crisp. Add onion and sweet potatoes. Cover and cook 5 minutes. Uncover and cook 3 minutes or until sweet potatoes are tender.

Sweet Potato, Bacon + Kale Hash - Step 4

5. Finish hash: Stir in kale and seasoning. Sauté 3 minutes or until kale is wilted. Season with salt and pepper to taste.

To Serve: Serve hash right from the skillet.

Pro Tip:

Top the hash with fried eggs for an even better breakfast-for-dinner meal.

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