Sweet Potato Hash With Kale
This Sweet Potato Hash with kale and baked eggs is a high-protein gluten free meal that is full of robust flavor and delicious comfortness.
Servings 2 servings
- 1 large sweet potato about ¾ pound, peeled and cut into ½-inch cubes
- 3 tablespoons avocado oil divided
- ½ teaspoon salt divided
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ½ red onion diced
- 4 cups chopped kale tightly packed
- 4 eggs
- 2 tablespoons shredded parmesan cheese
- ¼ teaspoon red pepper flakes
Heat 2 tablespoons oil in a large skillet over medium heat. When the oil is almost smoking, add sweet potatoes, ¼ teaspoon salt, garlic powder and paprika. Toss sweet potatoes to evenly coat in the oil, then spread into a single layer and cook, undisturbed, until browned and crisp on the bottom. Flip potatoes and continue to cook until crispy all around, about 10-12 minutes in total. Remove to a small plate and set aside.
Add remaining 1 tablespoon oil and red onion to the pan. Cook until onion softens, 1-2 minutes, then add kale and remaining ¼ teaspoon salt. Cook until kale has wilted, about 2 minutes, then add sweet potatoes back in and toss to incorporate.
Make 4 evenly spaced wells in the hash and crack an egg into each. Cover the pan until egg whites are set and egg yolks are cooked to your desired doneness, 5-7 minutes . Top with parmesan cheese and red pepper flakes.
Calories: 490kcal | Carbohydrates: 33g | Protein: 19g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 331mg | Sodium: 925mg | Potassium: 1033mg | Fiber: 10g | Sugar: 7g | Vitamin A: 30130IU | Vitamin C: 130mg | Calcium: 491mg | Iron: 5mg