Sweet Potato Egg Hash
Randi Karlinsky MS, RDN, LDN, CHC, NASM-CPT
1 tsp Coconut Oil
1 Sweet Potato (medium, diced)
1/2 tsp Smoked Paprika
1 Red Bell Pepper (diced)
2 cups Kale Leaves (chopped and packed)
Sea Salt & Black Pepper (to taste)
1 Avocado (sliced)
1 stalk Green Onion (sliced)
Preheat the oven to 400 degrees.
Heat a cast iron pan over medium heat and add oil. Once melted, add the diced sweet potato. Cook for about 4 minutes undisturbed. Once browned, flip them around and continue cooking for 5 more minutes.
Add the smoked paprika and diced pepper and cook for another 2 minutes. Then add the chopped kale and cook until just wilted. Remove the pan from the heat.
Make two spaces in the hash mix and crack eggs into each space. Season with sea salt and pepper and place in the oven to bake for 6 to 8 minutes, or until eggs are cooked to your preference.
Remove from the oven and garnish with avocado and green onion. Divide onto plates and enjoy!
No Sweet Potato: Use butternut squash instead.
No Kale: Use another leafy green, such as beet greens or rapini.
More Protein: Add extra eggs.
Prep Ahead: Chop vegetables in advance to save time.