This is my absolute favorite kind of dish: a super food extravaganza and a tasty mix of vegetables and spices that I’ve never before seen or even considered.
A wildly satisfying mid-February dinner, Sweet Potato and Kale Hash could absolutely rock the house as a Thanksgiving Brunch. Suddenly, I’m wishing that November would get here quickly.
This is an adaptation from a recipe that Sarah sent to me from sharedappetite.com, and here’s a rousing shout out to the fine folks behind that site.
- 1/4 cup olive oil
- 2 medium sweet potatoes, diced
- 1/4 cup red onion, diced
- 1 red pepper, diced
- 2 tsp. cumin
- 1 tsp. kosher salt
- 1/2 tsp. fresh ground black pepper
- 3 cups curly kale sliced into ribbons
- 4 eggs
Heat olive oil in a large skillet. Add chopped sweet potatoes, red onion, red pepper, cumin, salt and pepper. Cook for 15 minutes on medium high heat, stirring frequently.
Stir in sliced kale and cook for 5 more minutes, continuing to stir to prevent burning.
With a spatula or large spoon, smooth cooked vegetables in the skillet to create an even layer. Make 4 small indentations for eggs and crack raw eggs into the hash. Sprinkle kosher salt and pepper on top of the eggs.
Cover the skillet and cook for an additional 4 minutes, allowing the steam to help cook the eggs.
Serve hot, directly from the skillet