🍳 Sweet Potato and Kale Hash with Eggs

Ingredients

• Hash

• 3 tbsp Olive oil
• 1½ lb Sweet potatoes, peeled and cut in 1/2-inch cubes
• 1 Yellow onion, diced
• 1 Red bell pepper, diced
• 1 tsp Smoked paprika
• ¾ tsp Table salt
• ¼ tsp Ground black pepper
• 2 clove Garlic, minced
• 1 bunch Kale, stems removed, leaves chopped

• Eggs

• 4 Eggs, large

Nutrition

Steps

You’ll need: large skillet with a lid (12-inch), spatula.

1. Heat the oil in a large skillet over medium heat. Add the sweet potatoes in an even layer, cover and cook 8 minutes, stirring once, until they start to soften.
2. Uncover, add the onion, bell pepper, paprika, salt and pepper and cook 8 to 10 minutes, stirring now and then, until the potatoes are tender and browned in spots.
3. Stir in the garlic and kale and cook 2 to 3 minutes, until the kale wilts.
4. Make 4 wells in the hash and crack an egg into each. Cover and cook over medium-low heat 5 to 7 minutes, until the whites and yolks are firm (160°F).
5. Season the eggs with a pinch of salt and pepper and serve from the skillet.

🌡 Safe temperaturesEgg dishes 160°F. Check the thickest part with a food thermometer (USDA). More on food safety.