Ingredients
Vegetables
- 1/2 cup diced red onion
- 3 1/2 cups cubed and peeled sweet potatoes
- 3 cups finely chopped kale
- 1 medium avocado
- 1/4 cup chopped cilantro (for garnish)
Spices & Seasonings
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 1 Tablespoon minced garlic
Other
- 2 Tablespoons olive oil
- 4 large eggs
Instructions
- Saute Onion: Heat 2 tablespoons of olive oil in a skillet over medium heat and sauté the diced red onion for about 5 minutes until it becomes translucent and fragrant.
- Add Garlic: Stir in 1 tablespoon of minced garlic and sauté for an additional 1 minute, allowing the garlic to release its aroma without burning.
- Cook Sweet Potatoes & Spices: Add the cubed sweet potatoes along with 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon cumin, and 1/2 teaspoon black pepper to the skillet. Cover the pan and cook for about 15 minutes, stirring every 5 minutes, until the sweet potatoes are fork tender.
- Add Kale: Incorporate the finely chopped kale into the skillet, sautéing it until it wilts, approximately 2 minutes.
- Add Eggs & Cook: Create 4 wells in the sweet potato and kale mixture, crack one egg into each well, cover the skillet, and cook to your preferred egg doneness—typically about 4-6 minutes for medium.
- Garnish & Enjoy: Once the eggs are cooked, garnish the hash with freshly chopped cilantro. Serve with sliced avocado and toast on the side for a complete meal. Enjoy!
Notes
- For creamier eggs, cover the skillet and cook on low heat to avoid overcooking the yolks.
- If you prefer, substitute kale with spinach or Swiss chard.
- To make it vegan, omit the eggs and add sautéed tofu or tempeh instead.
- Serve with toasted bread or a side of fresh fruit for a complete breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
