This is a fun nutritious alternative to home fries or regular potato hash for breakfast, lunch or dinner!
2medium sweet potatoespeeled and cut into ¼” cubes
Green onionsfinely sliced
1red bell pepperdiced
2cupsfresh Kalestems removed & leave chopped
Pinchred pepper flakes
Extra virgin olive oil
1. Heat 2-4 tablespoons of olive oil in a large skillet over medium heat. Once hot, add in the sweet potatoes, green onions, bell pepper, cumin, paprika, red pepper flakes, and season generously with salt and pepper.
Cook mixture, stirring occasionally, until sweet potatoes are cooked through and tender, about 15-20 minutes.
2. Add kale into the skillet during the last 5 minutes of cooking. Taste the hash and season with additional salt or pepper if needed.
3. As the hash is finishing up cooking, heat more olive oil in a large nonstick skillet over medium-low heat. Once hot (adding a droplet of water to the pan should make it sizzle), crack open eggs and add them, one at a time, into the skillet. Season with salt and pepper and cover with a lid. This will help the tops of the whites to set before overcooking the bottom of the eggs. The eggs are done cooking once the whites are just set (the yolk will still be runny).
4. Divide the hash among four plates, topping each with one of sunny-side up eggs. Sprinkle the egg with some freshly ground pepper, drizzle with some sriracha (optional), and enjoy immediately!