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Sweet Potato and Kale Hash with Fried EggsSweet Potato and Kale Hash with Fried Eggs
Sweet Potato and Kale Hash with Fried Eggs

Sweet Potato and Kale Hash with Fried Eggs

Sweet Potato and Kale Hash with Fried Eggs is a hearty, skillet-style dish that balances savory vegetables with natural sweetness. Tender sweet potatoes are lightly charred, then cooked with onions, mushrooms, and earthy lacinato kale in a touch of vegetable broth. Finished with creamy avocado and a fried egg on top, this hash works well for breakfast, brunch, or an easy weeknight meal.
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Sweet Potato and Kale Hash with Fried Eggs
Sweet Potato and Kale Hash with Fried Eggs
Prep Time30 Minutes
Servings6
Cook Time15 Minutes
Ingredients
2 Tbs vegetable oil (plus extra if needed)
4 cups sweet potatoes, peeled and diced
1/2 red onion, minced
1 cup mushrooms, chopped
1 bunch lacinato kale, washed and chopped (stems and leaves separated)
2 cloves garlic, minced
2/3 cup vegetable broth
salt and pepper, to taste
1 avocado, diced
6 eggs, fried to desired doneness
Directions
  1. Heat 2 tablespoons of oil in a large skillet over high heat. Add the sweet potatoes. Sauté for 2 to 4 minutes to char. Add the onions. Cook for 6 minutes until soft, adding extra oil if needed. Add the mushrooms, kale stems and garlic. Sauté for 2 minutes until mushrooms are tender. Stir in the kale leaves and broth. Cover, and reduce heat to low. Simmer for 5 minutes until tender. Season with salt and pepper. Top each serving with diced avocado and a fried egg.
Nutritional Information

Per Serving: Calories: 280, Fat: 16 g (3 g Saturated Fat), Cholesterol: 185 mg, Sodium: 260 mg, Carbohydrates: 27 g, Fiber: 7 g, Protein: 11 g.

30 minutes
Prep Time
15 minutes
Cook Time
6
Servings

Directions

  1. Heat 2 tablespoons of oil in a large skillet over high heat. Add the sweet potatoes. Sauté for 2 to 4 minutes to char. Add the onions. Cook for 6 minutes until soft, adding extra oil if needed. Add the mushrooms, kale stems and garlic. Sauté for 2 minutes until mushrooms are tender. Stir in the kale leaves and broth. Cover, and reduce heat to low. Simmer for 5 minutes until tender. Season with salt and pepper. Top each serving with diced avocado and a fried egg.