NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet Potato (~130g)

1 cup chopped Kale (~67g)

1/4 Red Onion (~28g)

3 large Eggs

3 slices Turkey Bacon

1 teaspoon Olive Oil

1/2 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

• 1

  Peel (if desired) and dice the sweet potato into small cubes.

• 2

  Chop the kale (remove thick stems) and slice the red onion finely.

• 3

  Heat a non-stick skillet over medium heat and add the olive oil.

• 4

  Add the diced sweet potato to the skillet and sprinkle with a pinch of salt, pepper, and garlic powder. Let it sauté until the cubes begin to crisp and soften, about 8-10 minutes, stirring occasionally.

• 5

  Once the sweet potato is partially cooked, add the red onion and kale. Continue to cook for an additional 3-4 minutes until the kale wilts and the onion softens.

• 6

  In a separate pan, cook the turkey bacon over medium heat until crispy, about 3-4 minutes per side. Once done, chop into bite-size pieces or keep slices whole.

• 7

  Using the same pan or a separate non-stick skillet, fry the eggs to your liking (sunny-side up is recommended for a runny yolk that ties the dish together).

• 8

  Assemble the hash by layering the sweet potato, kale, red onion mixture on a plate, topping with the crispy turkey bacon and then the fried eggs.

• 9

  Season with additional salt and pepper if needed and serve immediately.