Healthy Paleo Sweet Potato Breakfast Hash

Preheat oven to 350ºF.

In a large frying pan on medium heat, cook bacon until golden brown and crispy. Remove from heat onto a paper-towel lined plate and pat off excess fat. Set aside but keep the fat in the pan.

Add chopped potato right into the pan and cook until it just begins to turn brown, about 2–3 minutes. Turn heat down to medium/low heat, cover, and continue to cook potato until it softens and turns fork-tender, stirring every so often, about 3–4 minutes.

Uncover and turn heat back up to medium/high. Add pepper and onions and cook them until soft (2–3 minutes.) Stir in smoked paprika, cumin, and a pinch of salt and pepper. Stir in kale and let it wilt for a minute.

Make 2 little nests in the sides of the veggie mixture, and crack the eggs right into the center of each nest. Sprinkle with a little extra salt and pepper.

Pop the skillet in the oven until the eggs are cooked to your desired doneness, about 5–7 minutes depending on how runny you like your yolk. Take out and devour immediately!