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  • Larissa Spafford, NTP

Sweet Potato, Bacon & Kale Hash

sweet potato bacon and kale hash

Serves 2

This morning we woke up to our first dusting of snow! This filling dish was the perfect meal after a long walk.


2 medium sweet potatoes, cut into bite size cubes

1 small or medium onion, chopped

2 tablespoons olive oil

1/2 teaspoon sea salt

1/4 teaspoon fresh ground black pepper

1/2 teaspoon dried thyme

1/4 teaspoon dried rosemary

6 pieces uncured nitrate free bacon

1 large bunch Lacinato kale, de-stemmed and cut crosswise into strips

2 cloves garlic, crushed or minced

1 tablespoon fresh squeezed lemon juice


Preheat ocen to 400° F.

Place sweet potatoes and onion on a sheet pan. Add olive oil and stir to coat. Add 1/4 teaspoon of the salt, pepper, thyme and rosemary and stir again until evenly distributed. Cook for 20 minutes or until sweet potatoes are tender.

While the sweet potato mixture is cooking, heat a large skillet over medium heat. When pan is hot, add bacon. Cook 5-7 minutes per side or until cooked and crispy. Transfer to paper towel lined plate, cool then chop.

Add the kale to the pan with the bacon grease. Sauté 2 minutes. Add remaining 1/4 teaspoon of salt and garlic. Sauté 2 more minutes.

Add the sweet potato mixture, bacon and lemon juice to the skillet. Mix well.

Serve warm and enjoy!

If you enjoy this recipe, you can find more whole food recipes in my e-cookbook here.

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