Sweet Potato Blueberry Bacon Skillet

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Servings: 4 Prep: 40 min AIP Dairy Free Gluten Free Paleo Cook for One Egg-Free Breakfast Homestyle Make Ahead Breakfast Stovetop Added 3 months ago Updated 3 months ago

Ingredients

4 medium sweet potatoes 1 onion 8 slices bacon 1 bunch kale 2 tablespoons extra virgin olive oil, optional 1 cup blueberries ¼ teaspoon ground ginger ½ teaspoon pure maple syrup, optional sea salt, to taste

Instructions

1. Peel sweet potatoes and cut in half. Cut each half into quarters and then slice in 1/4 inch thick slices. Peel and finely dice onion.

2. Slice bacon slices crosswise. Strip stems from kale and chop into bite sized pieces.

3. Preheat skillet over medium high heat and add bacon. Cook until crisp, about 10 minutes.

4. Remove bacon from skillet. Add onions to bacon fat and cook until they begin to soften, about 1 minute.

5. Add sweet potatoes to the skillet along with olive oil, if needed. Stir to combine and cover with a lid.

6. Cook, stirring a few times to prevent onions from burning, for 8 minutes, or until potatoes are fork-tender.

7. Remove lid and allow potatoes to cook for 2 more minutes, undisturbed, to crisp a little.

8. Flip potatoes and add kale to skillet. Stir and allow to wilt down.

9. Add blueberries and ginger, and return bacon to skillet. Stir to combine and cook for 1 more minute to warm through.

10. Be careful to not overcook, or your breakfast skillet will be blue.

11. Add maple syrup and salt.