Sweet Potato Hash with Eggs and Kale
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
American · 30 min · vegetarian, gluten-free, dairy-free
323 cal
12g protein
35g carbs
15g fat
per serving · estimated
Ingredients
- 1 medium Sweet potatoes
- 1 tbsp Olive oil
- 2 cups chopped Kale
- 1 medium Red bell pepper
- 1 small Onion
- 2 large Eggs
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Peel and dice the sweet potatoes into small cubes.
- 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.
- While the sweet potatoes cook, dice the onion and red bell pepper. Add them to the skillet and cook until softened, about 5 minutes.
- Add the chopped kale to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
- 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.
- 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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