Search
Rate this post
(0)
Sweet Potato Hash With Baby Kale
Recipe Intro From cherylishungry
Subbing sweet potatoes for white in this dish is a delicious way to incorporate nutritionally dense complex carbohydrate into this traditional breakfast or brunch. Plus, the leafy greens up the vitamin and mineral quotient. This one-skillet wonder is a perfect cool weather recovery meal, or a great choice for a day-before fuel up.
Recipe:

1 sweet potato, skin-on, diced
Olive Oil, as needed
Salt and pepper
Dash of paprika
½ red onion, sliced
1 clove garlic, minced
1 red chili pepper, sliced
handful of baby kale, or greens of choice
1 egg
hot sauce or sriracha (optional)

Preheat over to 350 degrees F. Toss potatoes with olive oil, salt, pepper and paprika. Add to cast iron skillet and bake for about 10-15 minutes, or until soft. Remove potatoes from skillet and set aside.

Add a bit more olive oil and heat pan over medium heat. Add onion, garlic and chili pepper. Sauté for about 5 minutes, until slightly browned and softened. Add kale and cook for 1-2 minutes, or until it starts to wilt. Crack egg in the middle of the skillet ad place skillet into the oven for about 4-5 minutes until the egg is cooked. Top with hot sauce (if desired) and serve!

More Recipes From Cheryl is Hungry -@cherylishungry