1 large sweet potato, peeled and chopped into 1/2-inch cubes (approx 4 cups)
2 cups kale leaves, roughly chopped
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon paprika
salt and pepper to taste
1 green onion, sliced
Heat a large pan on medium heat. Add the bacon and saute until crispy. Remove the bacon to a paper towel to drain. Add the onion and bell pepper to the pan and saute for one minute. Add the chopped sweet potato and spices to the pan. Cook the sweet potato for 10-12 minutes, stirring often. Place a lid on the pan for the last 5 minutes until fork tender. Add the bacon back into the pan along with the kale and stir for an additional 1-2 minutes or until the kale is wilted. Use a spatula to create 4 wells in the hash. Crack an egg into each well and cook until the eggs are done to your liking. You can add a lid to the pan to cook the eggs through faster. Season with salt and pepper and top with sliced green onion, avocado (optional). Serve immediately.