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two white bowls with chopped Japanese sweet potatoes, sauteed mushrooms and kale and bacon combined into a breakfast hash. There is a stainless steel fork to the left of the bowl in the center of the image

AIP Sweet Potato Hash with Bacon and Kale (Paleo, Egg-free, Whole30)

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5 from 7 reviews


This Easy AIP Sweet Potato Hash with Bacon and Kale is the best one-pot breakfast. It’s savory and sweet, great for meal prepping, paleo, dairy-free, egg-free, Whole30 compliant and so satiating!


Units Scale
  • 8 slices of bacon, chopped
  • 2 large Japanese sweet potatoes, peeled and diced into 1/4 inch cubes
  • 1 cup button mushrooms, sliced
  • 2 TBSP cilantro, chopped
  • 2 TBSP parsley, chopped
  • 2 TBSP green onions or chives, sliced
  • 3/4 tsp sea salt, plus more to taste
  • 2 cups kale (or other leafy green), chopped


  1. Heat a large cast iron skillet over medium heat. 
  2. Add chopped bacon and cook until bacon is crispy. Remove from pan using a slotted spoon. 
  3. Add diced sweet potatoes to skillet in an even layer and allow to cook in the bacon fat for 12-15 minutes, stirring infrequently*
  4. Remove potatoes using a slotted spoon and add in sliced mushrooms and a splash of water. Sauté 2-3 minutes. 
  5. Return bacon and sweet potatoes to pan and add parsley, cilantro and chives and salt. Stir to combine
  6. Add kale in in 2-3 batches, stirring to wilt/combine between each addition. 
  7. Taste and adjust for salt as necessary. 
  8. Serve warm as is or with sliced avocado


* You want the potatoes to caramelize, so avoid over stirring!