Bacon Apple Skillet with Sweet Potatoes and Kale

Bacon Apple Skillet with Sweet Potatoes and Kale
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In this bacon apple skillet, the bacon is crisped on the stove top and then the diced vegetables are tossed with the bacon and roasted.  The kale is added at the very end so that it stays crisp and full of flavor.  

We love it with a sunny side up egg on top because the yolk adds a whole other level of rich creaminess to the vegetables, but it is great with a variety of proteins.  I’ve made it with chicken thighs, pork chops, and kaibasa sausage – all were wonderful.  If you do want to serve it with another protein, crisp the protein in the skillet on the stove top and then continue to cook on top of the bacon/apple/vegetable mixture in the oven until your protein is at the desired temperature.

Bacon Apple Skillet

Bacon Apple Skillet with Sweet Potatoes and Kale

In this bacon apple skillet, the bacon is crisped on the stove top and then the diced vegetables are tossed with the bacon and roasted.  The kale is added at the very end so that it stays crisp and full of flavor.  
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 540kcal
Author While It's Cooking

Ingredients

  • 6 slices bacon chopped
  • 1 large onion diced
  • 1 sweet potato diced
  • 1 russet potato diced
  • 2 medium apples cored and diced
  • 1 cup pecans chopped
  • 2 cups kale chopped
  • 1.5 tsp kosher salt (or kale salad mix)
  • 1/2 tsp ground black pepper
  • 1 tsp thyme
  • 4 large eggs

Instructions

  • Preheat oven to 375°F.
  • Cook bacon in large oven safe skillet over medium high heat until it starts to sizzle.
  • Add diced onion to bacon and continue to cook until onion is slightly translucent and bacon is almost crisp.
  • Add sweet potato, russet potato, apple, and pecans to bacon/onion mixture. Sprinkle with salt, pepper, and thyme and stir it all together.
  • Place in preheated oven and roast for 30 minutes.
  • Remove from oven, stir in chopped kale and return to oven for additional 5 minutes and turn oven off. (Since eggs only take a few minutes to cook, I like to leave the dish in the oven until the eggs are almost done.)
  • Prepare eggs to your preference. I like sunny side up or poached with this recipe because I love the runny yokes mixed with the veggies, but go with what you like.
  • Plate with eggs on top of the vegetables and enjoy!

Nutrition

Calories: 540kcal | Carbohydrates: 40g | Protein: 17g | Fat: 37g | Saturated Fat: 8g | Cholesterol: 233mg | Sodium: 1207mg | Potassium: 893mg | Fiber: 7g | Sugar: 14g | Vitamin A: 8350IU | Vitamin C: 52mg | Calcium: 130mg | Iron: 3mg
Making Eggs

See Breakfast with Nick “How Do You Want Your Eggs? Eleven Ways to Cook an Egg” for a great tutorial on how to make eggs different ways.

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While It's Cooking

I love cooking. Always have. As a busy mother of two young kids, oftentimes the best time I have to pick up a cookbook or explore a new idea is while food is cooking. Sometimes I use that time to explore more about the meal I am preparing - the food, the traditions, the culture. Sometimes I use that time to figure out what I'm going to cook next and delve deeper into ingredients and techniques to experiment with. Usually while I'm cooking my family leaves me alone in the kitchen and I can enjoy a rare moment to myself. One of my favorite times of the day is "While It's Cooking."

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