Sweet Potato And Kale Hash With Fried Eggs Recipes

SWEET POTATO & KALE HASH WITH EGGS

Steps:

• Heat a cast iron skillet with the olive oil over medium-high heat. Add the sweet potato, onion, paprika and salt. Cook for about 10 minutes, stirring frequently, or until the potatoes start to soften.
• Add in the garlic, mushrooms, and kale. Stir to combine and cook until the kale starts to wilt, about 3 minutes.
• Reduce heat to low. Create 4 little pockets of space for the eggs. Crack 1 pasteurized egg into each pocket. Cover and cook until the egg whites are cooked and the yolk is slightly runny, approximately 5 minutes.
• Remove from heat, season to taste if needed, and enjoy!

SWEET POTATO AND KALE HASH WITH FRIED EGGS

Steps:

• Set a large skillet over medium-high heat. Add 2 tablespoons of the coconut oil, the sweet potato, and a pinch of salt and cook until the potatoes begin to soften and brown, about 5 minutes. Add the kale, bell pepper, scallion, cumin, paprika, a pinch of salt, and a twist of black pepper and cook until the kale wilts and softens, about 5 minutes. Taste, adding salt and pepper as needed.
• Meanwhile, in a small nonstick skillet, heat the remaining 1/2 tablespoon coconut oil over medium heat. When the pan is hot, carefully crack the eggs into the pan. Cover and cook until the whites are set but the yolks are still runny, about 3 minutes. Season with a pinch of salt and a twist of black pepper.
• Top the hash with the eggs and serve.

SWEET POTATO HASH WITH FRIED EGGS

Steps:

• Preheat the oven to 400 degrees F.
• Place the sweet potatoes on a baking sheet, puncture with a fork, and roast until tender but still slightly underdone, about 30 minutes. Remove from the oven and let cool. Peel and cut into 1-inch cubes; set aside.
• In a large skillet, heat the olive oil over medium heat. Add the garlic, onions and peppers and cook until soft, about 5 minutes. Add the diced sweet potatoes and some salt and pepper; continue to cook, stirring occasionally, until the potatoes are cooked through, 10 to 15 minutes. Turn the heat to low and stir in the spinach.
• Melt the butter in a large nonstick skillet over medium-high heat and fry the eggs until the whites are set and the yolks are still runny. Spoon the hash onto four plates and top each serving with a fried egg. Garnish with basil and Parmesan.