Sweet Potato Hash with Eggs and Kale

American · 30 min · vegetarian, gluten-free, dairy-free, paleo

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Ingredients

• 2 medium Sweet potatoes
• 2 tablespoons Olive oil
• 2 cups chopped Kale
• 1 medium Red bell pepper
• 1 small Onion
• 4 large Eggs
• to taste Salt
• to taste Black pepper

Method

1. Peel and dice the sweet potatoes into small cubes.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sweet potatoes and cook, stirring occasionally, until browned and tender, about 8-10 minutes.
3. While the sweet potatoes cook, dice the onion and red bell pepper. Add them to the skillet and cook until softened, about 5 minutes.
4. Add the chopped kale to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
5. In a separate non-stick pan, heat the remaining 1 tablespoon of olive oil over medium heat. Crack the eggs into the pan and cook sunny-side up or over-easy, as preferred.
6. Serve the sweet potato hash topped with the fried eggs.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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