Sweet Potato Kale Breakfast Stir Fry With An Egg Recipes

SWEET POTATO BREAKFAST BAKE

Sweet Potato Breakfast Bake image

Paleo breakfast.

Provided by Jenna R

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 1h4m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 sweet potato, diced
1 pound sausage
½ cup chopped onion
½ red bell pepper, diced
1 cup sliced fresh mushrooms
1 cup torn kale leaves
salt and ground black pepper to taste
5 eggs
⅓ cup water
1 teaspoon dried thyme, or to taste
1 green onion, diced

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Heat olive oil in a large skillet over medium heat. Add sweet potato; cover and cook, stirring occasionally, until tender, 8 to 10 minutes. Transfer to a large bowl.
Cook and stir sausage in the same skillet over medium-high heat until crumbled and browned, about 5 minutes. Add to the sweet potato in the bowl.
Cook and stir onion and red bell pepper in the same skillet until tender, about 3 minutes. Season with salt and pepper. Add mushrooms and kale; cook until kale softens, about 3 minutes more. Transfer to the bowl.
Whisk eggs, water, thyme, salt, and pepper together in a small bowl. Stir into the sausage mixture. Pour into a large baking dish.
Bake in the preheated oven until sweet potato starts to brown, 20 to 25 minutes. Let stand for 5 minutes. Garnish with green onion.

Nutrition Facts : Calories 489.5 calories, Carbohydrate 19.7 g, Cholesterol 297.4 mg, Fat 34.2 g, Fiber 3.3 g, Protein 25.6 g, SaturatedFat 10.9 g, Sodium 1182 mg, Sugar 5.4 g

SWEET POTATO STIR FRY RECIPE BY TASTY

Sweet Potato Stir Fry Recipe by Tasty image

Here's what you need: olive oil, sweet potato, salt, green bell pepper, red bell pepper, onion, corn, black beans, garlic, cumin, chili powder, oregano, pepper, greek yogurt, cilantro

Provided by Mercedes Sandoval

Categories Dinner

Yield 2 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 ½ cups sweet potato, thinly sliced
1 teaspoon salt
½ green bell pepper, diced
½ red bell pepper, diced
½ cup onion, diced
½ cup corn
½ cup black beans
½ teaspoon garlic, minced
½ teaspoon cumin
½ teaspoon chili powder
½ teaspoon oregano
½ teaspoon pepper
1 greek yogurt
1 teaspoon cilantro, chopped

Steps:

Heat olive oil in a large skillet on medium-high heat. Once pan is hot and ready, toss in the sweet potato and reduce heat to medium-low heat. Sprinkle in half of salt to season.
Sauté sweet potato in the skillet for about 3-5 minutes, or until golden brown.
Toss in green and red bell pepper and sauté for about a minute before adding the onion. Cook until transparent, then add garlic and the spices.
Once veggies are evenly coated in the spices, add the corn and black beans, continuing to cook until corn and beans are heated through. Remove skillet from heat.
Serve with brown rice or quinoa, and garnish with a dollop of plain greek yogurt and chopped cilantro.
Enjoy!

Nutrition Facts : Calories 381 calories, Carbohydrate 53 grams, Fat 14 grams, Fiber 9 grams, Protein 13 grams, Sugar 20 grams

CHORIZO & KALE HASH WITH A FRIED EGG

Chorizo & kale hash with a fried egg image

Serve up brunch with a bang - this pan-fried potato hash with Spanish sausage and earthy greens will start the day on the best possible foot

Provided by Jane Hornby

Categories Brunch

Time 25m

Number Of Ingredients 7

Ingredients

1 tsp mild olive oil , plus extra for frying
80g spicy chorizo sausages, cut into small pieces (see tip, below)
1 onion , finely chopped
about 100g ready-prepared kale (2 good handfuls)
400g leftover cold potato , roughly chopped
½ tsp paprika (optional)
2 eggs

Steps:

Heat the oil in a medium frying pan, and add the chorizo and onion. Fry for about 8 mins, until the chorizo is golden and has released its orange oils, and the onion is soft.
Turn up the heat, tip in the kale and stir-fry for 1 min until wilting. Stir in the potatoes, paprika and some seasoning. Fry everything together for another 5 mins or until the potatoes are hot through and the kale is tender. Scrape the bottom of the pan now and again for those all-important crispy bits.
Meanwhile, fry or poach the eggs, then serve on top of the hash.

Nutrition Facts : Calories 463 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 0.9 milligram of sodium

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