Description
This hearty sweet potato hash is a vibrant, wholesome way to start your day. Loaded with veggies, warm spices, and protein-rich eggs, it’s perfect for chilly mornings. No bacon needed—just real food, great taste.
Ingredients
1 small onion, diced
1 red bell pepper, diced
1 large sweet potato (approx. 4 cups), peeled and diced into ½-inch cubes
2 cups kale, roughly chopped
¼ tsp ground cumin
¼ tsp garlic powder
¼ tsp paprika
Salt and freshly cracked black pepper, to taste
4 eggs
1 green onion, thinly sliced (for garnish)
1 tbsp olive oil or avocado oil (for sautéing)
Instructions
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Warm the Pan: Heat oil in a large skillet over medium heat.
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Sauté Veggies: Add the onion and red bell pepper. Cook for 2–3 minutes until they begin to soften.
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Cook the Sweet Potato: Add the diced sweet potatoes and spices (cumin, garlic powder, paprika, salt, and pepper). Stir well to coat. Cook for 10–12 minutes, stirring occasionally. Cover for the last 5 minutes to ensure the potatoes are tender.
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Add Kale: Stir in the chopped kale and cook for another 2 minutes until wilted.
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Add the Eggs: Make 4 small wells in the mixture. Crack an egg into each one. Cover the skillet and cook until eggs reach your desired doneness.
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Garnish & Serve: Remove from heat, sprinkle with sliced green onion, and serve hot!
Notes
A cast iron or enameled skillet (like Staub) ensures even cooking and a beautiful crisp finish.
For extra flavor, consider topping with a spoonful of salsa or avocado slices.
Nutrition
- Calories: 222
- Sugar: 4g
- Sodium: 242
- Fat: 13g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 11g