Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 bunch kale, stems removed and leaves chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 4 large eggs
- Fresh parsley for garnish
Instructions
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In a large skillet, heat olive oil over medium heat.
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Add chopped onion and minced garlic. Sauté until the onion is softened.
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Add diced sweet potatoes to the skillet. Cook for 10-12 minutes or until the sweet potatoes are tender, stirring occasionally.
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Stir in smoked paprika, cumin, cayenne pepper (if using), salt, and black pepper.
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Add chopped kale to the skillet. Cook for an additional 3-5 minutes or until the kale is wilted.
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Create four wells in the hash and crack an egg into each well.
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Cover the skillet and cook for 5-7 minutes or until the egg whites are set but the yolks are still runny. If you prefer fully cooked eggs, cook for a few minutes longer.
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Garnish with fresh parsley.
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Serve the Sweet Potato and Kale Hash immediately, allowing each person to scoop out a portion with a perfectly cooked egg on top.
Enjoy this flavorful and nutritious hash for a delightful breakfast or brunch!
