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Sweet potato hash with kale and pouched eggs

Sweet Potato Hash with Kale and Pouched Eggs

Paleo sweet potato hash is easy to make. You will celebrate the textures, fresh aroma and an incredible taste of this recipe. Goes great with eggs for breakfast or for lunch and dinner.

Course Breakfast
Cuisine American
Keyword breakfast, hash browns, kale, sweet potato
Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes

Ingredients

  • 2 Tbsp olive oil
  • 1 large sweet potato diced
  • 1 medium leek chopped small
  • 2 garlic cloves minced (Optional)
  • ΒΌ cup broth
  • 2 cup kale finely shredded
  • 2 Tbsp cooking vinegar
  • 4 eggs

Instructions

  1. In a large skillet, heat oil over medium heat; add sweet potatoes, leek and garlic, if using, and cook for 6 to 8 minutes, until sweet potatoes are crispy and lightly browned. Add broth, partly cover pan and cook for 3 to 4 minutes longer, until sweet potatoes are just tender. Add kale and cook for 1 or 2 minutes, until kale is just wilted and all liquid has cooked off.

  2. While sweet potatoes are cooking, add vinegar to 4 inches of water in a large saute pan or other shallow, wide pan. Bring to a high simmer; crack one egg into a cup and gently pour egg into the water. Repeat with remaining eggs, being careful not to crowd pan, and poach until set, about 3 minutes, or longer for hard-poached eggs.

  3. To serve, divide vegetables between four plates. Top each with an egg and serve immediately.