Sweet Potato and Kale Hash is a delightful blend of hearty vegetables and perfectly cooked eggs that makes for a satisfying meal anytime. With its vibrant colors and savory flavors, it's a dish that's both nourishing and deliciously comforting.
Sweet potatoes are the star of this dish, providing natural sweetness and a sturdy texture that holds up well during roasting. Olive oil helps in roasting the potatoes to a golden perfection while adding a subtle richness. Cumin and smoked paprika bring a warm, earthy depth to the flavor profile. A touch of salt and black pepper balances the seasoning. Onion and garlic add an aromatic base, enhancing the overall taste. Kale introduces a bit of green goodness and a slightly bitter contrast that pairs beautifully with the sweet potatoes. Finally, eggs provide protein and richness, making the hash a complete meal. Optional hot sauce can add a spicy kick if you like.
This hash is fantastic on its own, but you can also serve it with some crusty bread to soak up the yolk. A simple side salad with a light vinaigrette complements the hash nicely, adding a refreshing contrast. If you're making it for brunch, a fresh fruit salad would be a sweet addition.
Start by preheating your oven to 400°F. This ensures it's hot enough to roast the sweet potatoes to a lovely golden brown. While the oven heats, peel and dice the sweet potatoes into small, even pieces for uniform cooking. Toss them in a bowl with olive oil, cumin, smoked paprika, salt, and pepper. Make sure each piece is well-coated with the spices for maximum flavor.
Spread the coated sweet potatoes in a single layer on a baking sheet. Give them room to breathe, so they roast rather than steam. Pop them in the oven for about 25 minutes, stirring halfway through to get an even roast.
While the sweet potatoes are roasting, dice a medium onion and mince two cloves of garlic. Heat a large skillet over medium heat, adding a dash of olive oil if needed. Sauté the onion and garlic until they're translucent and fragrant, which should take about 5 minutes.
Next, add the chopped kale to the skillet. Stir it around until it wilts down, which should be pretty quick. Don't overcook it; you want it to retain some texture.
Once the sweet potatoes are done, take them out of the oven and add them to the skillet with the kale, onion, and garlic. Mix everything together well so that the flavors meld.
Now it's time for the eggs. Use a spoon to create four wells in the hash, then crack an egg into each one. Cover the skillet with a lid and let it cook until the eggs are set to your liking. Keep an eye on them; they tend to cook quickly.
Once the eggs are done, season with a bit more salt and pepper if needed. Serve it hot, and consider adding a dash of hot sauce if you're feeling adventurous.