Apparently it’s sweet potato week around here or something. No, that was not planned in any way–I suppose I’m subconsciously ready to have some color back in my life with the greens and oranges that have been making their way onto the blog this week. Whatever the reason is, you’re welcome in advance for this recipe.
I’m not much of a breakfast person if I’m being completely honest. I really dislike cooked egg whites and will try my best to eat around them when I do get eggs. Unless it’s a New York deli bacon, egg, and cheese in which case you won’t even see that thing disappear I can eat a sandwich so fast. I’ve had this recipe in my arsenal for years and it’s one of my favorites to break out when friends come over for brunch. I originally got the recipe from the owners of the crossfit gym I was going to–I know, I know, it was 2013 and everyone was doing it, but unlike my ability to deadlift 215 pounds this dish is still around.
By starting with shallots the dish develops a complex flavor right off the bat. It’s got just the right balance of sweet and smoky from the sweet potatoes and bacon. Add a heavy helping of sauteed greens into that mix and you’ve got yourself a very happy camper (that’s me, in case you were wondering). I’ve made this dish over and over again, adding in red peppers, swapping out swiss chard for kale, using red onions and garlic instead of shallot, and every time it comes out delicious.
Do yourself a favor this week: skip brunch and make this at home instead. I promise you won’t regret it
Here’s what you’ll need:
1 pound sweet potato
8 strips bacon (about ½ pound)
1 chopped red onion
2 cloves garlic, minced
3 cups kale, ripped into pieces
½ teaspoon black pepper
¼ teaspoon rosemary salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon thyme
Clean and cut the sweet potatoes into half-inch pieces and set aside.
In a skillet over medium-low heat cook bacon until fat its is rendered and it becomes crispy. Take the bacon out of the pan, but be sure to keep the bacon fat in the pan, and set aside.
Increase the heat to medium-high and add the onions and garlic and cook until lightly browned.
Next, add the sweet potatoes into the pan and toss with the onions and garlic. Continue to stir occasionally letting the sweet potato brown slightly on the bottom before mixing again. Cook until the sweet potatoes are cooked through, about 10-15 minutes.
While the sweet potatoes are cooking crumble the bacon. Finally, when the sweet potatoes are fork-tender add the bacon back into the pan with the kale. Cook until the kale is wilted and soft. You can serve it hot now, or save it for later (don’t worry, it gets better with time.)
Clean and cut the sweet potatoes into half-inch pieces and set aside.
In a skillet over medium-low heat cook bacon until fat its is rendered and it becomes crispy. Take the bacon out of the pan, but be sure to keep the bacon fat in the pan, and set aside.Increase the heat to medium-high and add the onions and garlic and cook until lightly browned.
Next, add the sweet potatoes into the pan and toss with the onions and garlic. Continue to stir occasionally letting the sweet potato brown slightly on the bottom before mixing again. Cook until the sweet potatoes are cooked through, about 10-15 minute
While the sweet potatoes are cooking crumble the bacon. Finally, when the sweet potatoes are fork-tender add the bacon back into the pan with the kale. Cook until the kale is wilted and soft. You can serve it hot now, or save it for later (don’t worry, it gets better with time.)