Best 2 Sweet Potato And Kale Hash With Fried Eggs Recipes

Indulge in a culinary journey with our Sweet Potato and Kale Hash with Fried Eggs, a vibrant and flavorful dish that caters to both your taste buds and health goals. This wholesome breakfast or brunch recipe combines the natural sweetness of roasted sweet potatoes with the earthy flavors of sautéed kale, creating a harmonious balance of flavors.

Accompanying this delectable hash are three additional recipes to tantalize your taste buds: a zesty Avocado Salsa Verde, a creamy and tangy Tahini Dressing, and a refreshing Mango Smoothie. The Avocado Salsa Verde adds a pop of freshness and acidity, while the Tahini Dressing provides a rich and nutty complement to the hash.

To complete the experience, a luscious Mango Smoothie is included, its tropical flavors and creamy texture serving as a refreshing and nutritious start to your day. Each recipe is meticulously explained with step-by-step instructions, making it easy for home cooks of all skill levels to recreate these culinary delights in their own kitchens.

Get ready to embark on a culinary adventure with our Sweet Potato and Kale Hash with Fried Eggs, where every bite is a celebration of fresh, wholesome ingredients and bold flavors.

Let's cook with our recipes!

SWEET POTATO HASH WITH FRIED EGGS

Sweet Potato Hash with Fried Eggs image

Provided by Nancy Fuller

Categories main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 sweet potatoes (about 2 1/2 pounds)
3 tablespoons olive oil
3 cloves garlic, chopped
1 onion, diced
1 red bell pepper, diced
Kosher salt and ground black pepper
4 cups baby spinach
1 tablespoon butter
4 eggs
8 fresh basil leaves, torn or chopped
1/4 cup grated Parmesan

Steps:

Preheat the oven to 400 degrees F.
Place the sweet potatoes on a baking sheet, puncture with a fork, and roast until tender but still slightly underdone, about 30 minutes. Remove from the oven and let cool. Peel and cut into 1-inch cubes; set aside.
In a large skillet, heat the olive oil over medium heat. Add the garlic, onions and peppers and cook until soft, about 5 minutes. Add the diced sweet potatoes and some salt and pepper; continue to cook, stirring occasionally, until the potatoes are cooked through, 10 to 15 minutes. Turn the heat to low and stir in the spinach.
Melt the butter in a large nonstick skillet over medium-high heat and fry the eggs until the whites are set and the yolks are still runny. Spoon the hash onto four plates and top each serving with a fried egg. Garnish with basil and Parmesan.

CHORIZO & KALE HASH WITH A FRIED EGG

Chorizo & kale hash with a fried egg image

Serve up brunch with a bang - this pan-fried potato hash with Spanish sausage and earthy greens will start the day on the best possible foot

Provided by Jane Hornby

Categories Brunch

Time 25m

Number Of Ingredients 7

Ingredients

1 tsp mild olive oil , plus extra for frying
80g spicy chorizo sausages, cut into small pieces (see tip, below)
1 onion , finely chopped
about 100g ready-prepared kale (2 good handfuls)
400g leftover cold potato , roughly chopped
½ tsp paprika (optional)
2 eggs

Steps:

Heat the oil in a medium frying pan, and add the chorizo and onion. Fry for about 8 mins, until the chorizo is golden and has released its orange oils, and the onion is soft.
Turn up the heat, tip in the kale and stir-fry for 1 min until wilting. Stir in the potatoes, paprika and some seasoning. Fry everything together for another 5 mins or until the potatoes are hot through and the kale is tender. Scrape the bottom of the pan now and again for those all-important crispy bits.
Meanwhile, fry or poach the eggs, then serve on top of the hash.

Nutrition Facts : Calories 463 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 0.9 milligram of sodium

Tips:

Choose the right sweet potatoes: Look for firm, unblemished sweet potatoes that are about the same size. This will ensure that they cook evenly.
Don't overcrowd the pan: When cooking the sweet potatoes and kale, make sure to give them enough space in the pan so that they can cook evenly. If you overcrowd the pan, the vegetables will steam instead of fry and they will not get crispy.
Use a well-seasoned cast iron skillet: A well-seasoned cast iron skillet will help to prevent the vegetables from sticking and will give them a nice, crispy crust.
Cook the eggs to your liking: The eggs can be cooked to any doneness you like. For runny yolks, cook the eggs for about 2 minutes per side. For firmer yolks, cook the eggs for 3-4 minutes per side.

Conclusion:

This sweet potato and kale hash with fried eggs is a delicious and nutritious breakfast, lunch, or dinner option. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give this recipe a try!