Sweet Potato and Kale Hash

Start your day with a hearty and nutritious sweet potato and kale hash. Packed with vitamins and fiber, this dish is spiced with paprika and cumin and perfect with a poached egg on top.

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4

Ingredients

2 large sweet potatoes, peeled and diced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 medium onion, diced

2 cloves garlic, minced

2 cups kale, chopped

4 large eggs

Salt and pepper to taste

Optional: hot sauce

Instructions

1. Preheat oven to 400°F.

2. Toss sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper.

3. Spread sweet potatoes on a baking sheet and roast for 25 minutes, stirring halfway through.

4. In a large skillet, sauté onion and garlic until translucent.

5. Add kale to the skillet and cook until wilted.

6. Add roasted sweet potatoes to the skillet and mix well.

7. Create four wells in the hash and crack an egg into each.

8. Cover the skillet and cook until eggs are set to preference.

9. Season with salt and pepper, and serve hot with optional hot sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a skillet over medium heat until warmed through or microwave for 1-2 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.