- 2 medium sweet potatoes, peeled and cut into a fine ¼” dice
- 2 shallots, finely sliced
- 1 red bell pepper, cut into a fine ¼” dice (optional)
- 2 – 3 cups frozen kale (recommended) or fresh kale
- 1 teaspoon cumin
- 1 teaspoon paprika
- Pinch red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 4 eggs
- Extra virgin olive oil
- Butter (optional)
- Heat 4 tablespoons of extra virgin olive oil in a large skillet over medium heat. Once hot, add in the finely diced sweet potatoes, finely sliced shallot, cumin, paprika, red pepper flakes, and season very generously with Kosher salt and freshly ground black pepper. You could also add in 1 finely diced red bell pepper if you have one (I didn’t have one, but I will probably add this next time).
- Cook mixture, stirring occasionally, until sweet potatoes are cooked through and tender, about 15-18 minutes.
- If using frozen kale (recommended, it’s so quick and easy!), heat it according to package directions, then wrap kale in a couple paper towels and wring out any excess moisture. If using fresh kale, remove ribs and stems and roughly chop leaves.
- Add kale into the skillet approximately during the last 5 minutes of cooking. Taste the hash and season with additional salt or pepper if needed.
- As the hash is finishing up cooking, heat 2 tablespoons of olive oil or butter (or a mixture of both) in a large nonstick skillet over medium-low heat. Once hot (adding a droplet of water to the pan should make it sizzle), crack open eggs and add them, one at a time, into the skillet. Season with salt and pepper and cover with a lid. This will help the tops of the whites to set before overcooking the bottom of the eggs. The eggs are done cooking once the whites are just set (the yolk will still be runny).
- Divide the hash among four plates, topping each with one of sunny-side up eggs. Sprinkle the egg with some freshly ground pepper, drizzle with some sriracha (completely optional), and enjoy immediately!