Here’s a great meal you can use for breakfast, lunch or dinner. It’s packed with powerfoods, can mostly be made in one pan, and keeps well for a few days if you make a big batch!Roasted Sweet Potato, Bacon & Kale Hash2 sweet potatoes, peeled and diced2 TB olive oil6 slices bacon½ onion, diced1 head kale, stems removed and roughly choppedSaltPepperWhole Eggs, friedCook bacon in a large cast iron pan over medium heat until crispy. Remove and set on paper towel to dry. If necessary, add 1-2 TB olive oil to same cast iron pan, and add sweet potatoes, stirring to coat evenly with oil/bacon drippings. Continue to flip and stir until they start to brown, about 20 minutes. Add diced onion to sweet potatoes and cook about 3 minutes, until onions are translucent. Add kale to pan and cook until wilted and soft, about 3 more minutes. Chop bacon and add. Sprinkle with salt and pepper to taste. Feel free to add additional seasonings to your preference!Fry 1-3 eggs in a pan (we recommend over medium, to add some great texture to this meal) and throw on top of the hash!