Cook the Bacon: Begin by heating a large sauté pan over medium heat. Add the chopped bacon, cooking it for about 6-8 minutes until it’s crispy and golden. Once done, remove the bacon from the pan and place it on a paper towel to drain excess fat, leaving the rendered bacon fat in the pan for added flavor in your Sweet Potato Breakfast Hash.

Sauté the Vegetables: In the same pan, add diced onion and red bell pepper. Sauté for approximately 1 minute, stirring frequently, until the onion is translucent and the pepper softens.

Add Sweet Potatoes and Seasonings: Stir in the diced sweet potatoes along with cumin, garlic powder, paprika, salt, and pepper. Cook this mixture for 10-12 minutes, stirring often, until the sweet potatoes are fork-tender.

Combine with Bacon and Kale: Return the crispy bacon to the skillet, then add the chopped kale. Gently stir this mixture until the kale wilts, which should take about 1-2 minutes.

Cook the Eggs: Make four wells in the hash mixture and crack an egg into each well. Cover the skillet and cook the eggs for about 5-8 minutes, depending on your desired doneness.

Season and Garnish: Add any additional salt and pepper to taste. Garnish with sliced green onions for a burst of freshness. Serve immediately.