Ingredients
2 medium sweet potatoes, cut into 1-inch cubes
2 tbsp. extra-virgin olive oil
2 tbsp. chili powder, divided
1/2 tsp. garlic powder
Kosher salt
1 tbsp. distilled white vinegar
4 slices bacon, cut into 1-inch pieces
1 medium yellow onion, chopped
4 cloves garlic, minced
3/4 lb. ground beef
1 c. chopped kale
1 tbsp. Worcestershire sauce
4 large eggs
3 tbsp. chives, cut into 1/2-inch slices
Preparation
Step 1Preheat oven to 425º. Toss sweet potatoes with olive oil, 1 tablespoon chili powder, garlic powder, and a big pinch of kosher salt on a large rimmed sheet pan. Bake 15-20 minutes, tossing halfway through. When finished, toss potatoes with white vinegar and set aside. Lower oven temperature to 400º.Step 2Place bacon in a large cast iron or nonstick skillet over medium high heat. Cook until bacon is crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate. Add onion and garlic and cook until soft and golden, about 5 minutes.Step 3Add ground beef to skillet, breaking up into pieces with a wooden spoon. Add remaining tablespoon of chili powder and continue to cook, tossing occasionally until beef is completely golden and crisp, 5 to 7 minutes. Add in kale and cook until bright green and slightly softened, 1 to 2 minutes.Step 4Return bacon to skillet, then stir in Worcestershire. Stir cooked potatoes into ground beef mixture.Step 5Make four wells in the mixture and crack an egg into each. Transfer the skillet into the oven and bake until eggs are cooked to your liking, 10 to 15 minutes.Step 6Divide hash among plates and garnish with sliced chives.
Made it? Let us know how it went in the comment section below!
