If you have not noticed yet, I am a big lover of sweet potatoes. They add so much flavor to any dish, are super duper easy to cook no matter what the method, and are a healthy comfort food. They have twice as much fiber as other potatoes so they keep you feeling nice and full, hence why they are fantastic for breakfast. This recipe combines crispy sweet potatoes with kale for a savory and nutritious packed start to the day.
Sweet Potato and Kale Hash
- 2 medium sweet potatoes, cut into 1/4" dice
- 2 shallots, minced
- 1/2 red onion, minced
- 3 garlic cloves, minced
- 2 cups kale, stems removes and cut into small pieces
- 5 tablespoons extra-virgin olive oil
- Dash or two of cayenne pepper
- Sea salt and pepper, to taste
- 2 organic eggs
- Scallions, chives and parsley, for garnish
- Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat.
- Once hot, add sweet potatoes, cayenne pepper, salt and pepper.
- Cook mixture, stirring occasionally, until sweet potatoes are cooked through and browned, about 15 minutes (I like to get them nice and crispy).
- In a separate skillet, heat one tablespoon of olive oil over medium heat. Then add in shallots, red onion and garlic. Cook until translucent (about 3 minutes). Add the kale into the skillet, turning up the heat and cook for about three minutes.
- Combine kale into skillet with sweet potatoes and cook for an additional 3 minutes.
- As the hash is finishing up cooking, heat 1 tablespoon of olive oil into the skillet used for the kale. Once hot, crack open each egg and add them into the skillet. Season with salt and pepper.
- Cover the skillet with a lid as this will help the tops of the egg whites to set before overcooking the bottom.
- The eggs are done cooking once the whites set, but the yolks are still runny.
- Separate the hash on two plates and add fried egg on top.
- Garnish with scallions, chives and parsley.
Makes: 2 servings