Sweet Potato Breakfast Hash

Ingredients

2 eggs
1 large sweet potato, skinned
1 bushel of kale
1 tbsp sundried tomatoes
2 tbsp crumbled goat cheese
1-2 tsp chilli onion crunch (Trader Joe’s)
cilantro, salt + pepper to taste
1-2 tbsp avocado oil (for cooking)
Everything But The Bagel Seasoning (Trader Joe’s)

Preparation

Start by cutting up the sweet potatoes. I cut them into rectangles about 1 inch long and fairly thin so they would cook faster and more evenly. Heat the pan to low-med temp, drizzle 1 tbsp avocado oil in the pan, add sweet potatoes and toss around to evenly coat. Cook with the lid on for a bit until they are almost done (tossing every few minutes), then cook without the lid so they can crisp up on the edges a bit at the end.
While the sweet potatoes are cooking, rip off the kale from the stems. Put kale on a cutting board and chop into bite size pieces. In a separate pan, sauté kale with 1 tbsp avocado oil. While cooking, sprinkle 1-2 tsp chili onion crunch onto kale. Should only cook for a few minutes as it will get “welted” and cooked down easily.
Once the sweet potatoes and kale are done, put aside. Start cooking the eggs to your liking. I did over easy/medium, but any version of eggs would do! Sprinkle Everything But The Bagel seasoning on while cooking the eggs.
In your bowl, layer in your sweet potato and kale to your preferred portions. Add sundried tomatoes, goat cheese crumbles, cilantro, and s+p. Top with eggs.
Enjoy!

Tips

Multi-tasking is your friend. Cooking the sweet potatoes on one burner while you cook the kale on another and start prepping the rest of the ingredients. This will help it to be not so time consuming overall.

This recipe will make enough for 2-3 meals.

Print recipe