Description
Wake up your mornings with a vibrant and nourishing Sweet Potato Breakfast Hash featuring hearty sweet potatoes, protein-packed black beans, and fresh kale. Enhanced with smoky turkey bacon and a blend of warm spices, this colorful and flavorful hash is perfect for a quick, wholesome breakfast or cozy weekend brunch, easy to customize and enjoy.
Ingredients
Scale
Vegetables and Beans
- 2 medium sweet potatoes, peeled and diced into small cubes
- 1 cup black beans, rinsed and drained
- 2 cups fresh kale, stems removed and torn into pieces
- 1 small red onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
Protein
- 4 slices smoked turkey bacon, chopped into bite-sized pieces
Seasonings and Sauces
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp vegetarian Worcestershire sauce (natural)
Instructions
- Prepare the Sweet Potatoes: Peel and dice the sweet potatoes into small cubes. Heat olive oil in a large skillet over medium heat and add the sweet potatoes, cooking until golden and tender, about 10 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Sauté Aromatics and Peppers: Add diced red onion, bell peppers, and minced garlic to the skillet with the sweet potatoes. Continue cooking for 5 minutes until the vegetables soften and release their fragrant flavors.
- Add Smoked Turkey Bacon and Spices: Chop smoked turkey bacon into bite-sized pieces and stir them into the pan. Sprinkle smoked paprika, cumin, salt, and black pepper over the mixture. Cook for another 3-4 minutes, allowing the spices and smoky flavors to mingle.
- Mix in Black Beans and Kale: Rinse and drain the black beans, then add them to the skillet. Tear the kale leaves into small pieces and fold them in as well. Pour in a splash of vegetarian Worcestershire sauce (natural) and cook just until the kale wilts and everything is heated through.
- Adjust and Serve: Taste the hash and adjust seasoning if needed. Serve piping hot, garnished with fresh herbs or a squeeze of lemon juice if desired.
Notes
- Cut sweet potatoes into evenly sized cubes for uniform cooking.
- Use a large skillet to allow for even browning and easy tossing of ingredients.
- Do not overcrowd the pan; cook in batches if needed to get crisp edges on sweet potatoes.
- Remove tough stems from kale for best texture and freshness.
- Add spices gradually and taste as you go to balance smoky, sweet, and savory flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 10mg
Keywords: sweet potato hash, black beans, kale, breakfast hash, smoky flavor, gluten free, plant-based
