Breakfast Hash with Kale

This recipe yields approximately 4 2-cup servings.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Dice the sweet potato

Step 2

Add to a pan with coconut oil, cover, and cook on medium low heat, stirring occasionally

Step 3

Prepare kale by removing stems, roughly tearing, and massaging with olive oil and red wine vinegar (can sub lemon juice)

Step 4

Add kale to the air fryer or a lined sheet pan in the oven. Cook at 350 until crisp.

Step 5

Dice peppers and onions while sweet potatoes finish cooking.

Step 6

When sweet potatoes are almost done, add honey, sage, smoked paprika, and a pinch of salt (add water or broth as needed to prevent sugar from burning)

Step 7

Remove from heat and add to a large bowl

Step 8

Return pan to heat and add ground pork, peppers and onion

Step 9

When pork has cooked through, add eggs to pan (pre-scramble in a bowl or break up yolk after cracking into pan)

Step 10

DO NOT STIR! Let eggs set up on bottom of the pan to prevent sticking.

Step 11

Once eggs are done, add all to a large bowl. Stir in kale. Let cool slightly before covering to store so kale does not steam and become chewy.