Sweet Potato Hash With Baby Kale
Recipe: <br> <br> 1 sweet potato, skin-on, diced<br> Olive Oil, as needed<br> Salt and pepper<br> Dash of paprika<br> ½ red onion, sliced<br> 1 clove garlic, minced<br> 1 red chili pepper, sliced<br> handful of baby kale, or greens of choice<br> 1 egg<br> hot sauce or sriracha (optional)<br> <br> 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. <br> <br> 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!<br> <br><a href="https://cherylishungry.wordpress.com/" target="_blank" style="color: #889c45;font-weight: bold; font-size:15px;">More Recipes From Cheryl is Hungry</a>
Recipe Intro From feedfeed
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.