Sweet Potato and Kale Hash with Poached Eggs

Sweet Potato and Kale Hash with Poached Eggs

A hearty and nutritious breakfast hash featuring tender sweet potatoes, savory kale, and perfectly poached eggs. A perfect start to any day.

15mPrep
20mCook
35mTotal
2Servings
9Ingredients

Ingredients

  • Sweet Potato1 large
  • Kale1/2 bunch
  • Eggs4
  • Garlic2 cloves
  • Olive Oil2 tablespoons
  • Apple Cider Vinegar1 tablespoon
  • Paprika1/2 teaspoon
  • Salt1/2 teaspoon
  • Black Pepper1/4 teaspoon

Steps

  1. Peel and dice the sweet potato into 1/2-inch cubes. Finely chop the garlic. Wash and roughly chop the kale, removing any tough stems.
  2. Heat olive oil in a large skillet over medium-high heat. Add the sweet potato cubes and cook, stirring occasionally, for 10-12 minutes until tender and lightly browned.
  3. Add the chopped garlic and paprika to the skillet. Cook for 1 minute until fragrant.
  4. Add the chopped kale and a splash of water to the skillet. Cook, stirring frequently, until the kale is wilted, about 3-4 minutes. Season the hash with salt and pepper.
  5. While the hash cooks, bring a saucepan of water to a gentle simmer. Add the apple cider vinegar.
  6. Crack an egg into a small bowl. Create a gentle vortex in the simmering water with a spoon and carefully slide the egg in. Cook for 3-4 minutes for a runny yolk. Remove with a slotted spoon and set aside. Repeat for remaining eggs.
  7. Divide the sweet potato and kale hash between two plates and top each with two poached eggs. Serve immediately.

Tips

  • For crispier sweet potatoes, ensure your pan is hot before adding them and avoid overcrowding the pan.
  • Adding a splash of vinegar to your poaching water helps the egg whites set faster and hold their shape.
  • Don't have kale? Spinach or other leafy greens work well as a substitute; just add them at the very end as they cook faster.

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