Paleo Brunch-Sweet Potato Veggie Hash with Eggs

I was on Instagram the other day and I saw @KELLBFITFOODS had this as a stuffed sweet potato, but I thought it would just be easier unstuffed. So I made it a deconstructed hash. Packed with flavor, and great textures.

Half of a sweet potato per person
Chopped kale
Red cabbage shredded
1 medium onion
1 jalapeño
2 eggs, or 1 egg and 1 egg white
Center cut uncured bacon (optional)
Paprika
Pepper
2 tsp grass-fed butter, (or preferred paleo cooking oil)

Aluminum foil is thought to cause Alzheimer's, so I always use parchment instead. Wrap potatoes in parchment and put them on a parchment lined cookie sheet, I put on 400 for about 45 minutes.

While that's cooking, I cut the stems from the kale and chopped it. I didn't go heavy on the kale, about 4 leaves.
I bought pre cut and washed organic red cabbage from Whole Foods, it's kind of hard to eat an entire cabbage, even if your throwing it in salads all week, made more sense to have a small container, and saved time on prep.

Dice onion and finely dice jalapeño.
Melt the butter on medium low, sauté the onion with jalapeño until onion is translucent, wilt kale and cabbage.
Line another sheet with parchment and cook bacon in the oven (Less mess and doesn't make the entire house smell like bacon), takes 7-10 minutes. Pat grease off with a paper towel, then dice.

Remove the skin from the sweet potato and dice it, put in the bottom of the dish, then top with kale, cabbage mixture and bacon.

Cook eggs however you like, top hash with eggs and sprinkle with paprika and pepper.

Enjoy!