Sweet Potato and Kale Summer Hash

Serves 4


  • 2 medium sweet potatoes, peeled and cut into fine 1/4” dice
  • 2 shallots, finely sliced
  • 1 red bell pepper, cut into a fine ¼” dice (optional)
  • 2 cups kale
  • 1 tsp. cumin
  • 1 tsp. paprika
  • pinch red pepper flakes
  • sea salt
  • freshly ground black pepper
  • 4 eggs
  • extra-virgin olive oil

Heat 4 tbs. extra-virgin olive oil in a large skillet over medium great. Add sweet potatoes, shallot, cumin, paprika, red pepper flakes, and season with sea salt and ground black pepper. Also add red pepper if using. Cook mixture, stir occasionally, until sweet potatoes are cooked through and tender, about 15-18 min. Remove ribs and stems from kale, and roughly chop leaves. Add kale into the skillet in the last 5 min of cooking. Add additional sea salt and pepper to taste. As hash is finishing up cooking, heat 2 tbs. of olive oil in a large non-stick skillet over medium-low heat. Once hot, crack open eggs and add them, one at a time. Season with salt and pepper to taste and cover with a lid. The eggs are done cooking when the whites are just set. Divide the hash among four plates. Topping each with the sunny-side up eggs. Serve and enjoy.


Recipe adapted from “Sweet Potato and Kale Hash with a Fried Egg.” Shared Appetite. 13 Feb. 2013. Web. 25 Oct. 2015. <http://sharedappetite.com/breakfast/sweet-potato-and-kale-hash/>.


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