Sweet Potato Kale Breakfast Hash with Poached Eggs

Breakfast hash began as a thrifty way to turn leftovers into a sizzling skillet meal. This version roasts sweet potatoes until caramelized, then folds in kale and crowns each plate with a tender poached egg.

Serves 4 · 20 min prep · 35 min cook

Estimate for one serving

• 395 cal
• 15g protein
• 38g carbs
• 22g fat
• 8g fiber

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Ingredients

• 2 (about 1 1/2 lb) medium sweet potatoes, peeled and diced 1/2-inch
• 3 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp, divided kosher salt
• 1/2 tsp black pepper
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 4 cups packed lacinato kale, stems removed and chopped
• 1 tsp apple cider vinegar
• 4 large eggs
• 1 tbsp white vinegar for poaching
• 1 avocado, sliced
• optional hot sauce, for serving

Instructions

1. 1Preheat the oven to 425°F. On a large rimmed baking sheet toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and the black pepper. Spread into a single layer.
2. 2Roast the sweet potatoes for 20 minutes, then flip and continue roasting until edges are caramelized and centers are tender, another 10 to 12 minutes.
3. 3Meanwhile, heat the remaining olive oil in a 12-inch skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened and lightly browned, 7 to 8 minutes.
4. 4Add the chopped kale and the remaining salt to the skillet. Cook, tossing, until the kale wilts and turns bright green, about 3 minutes. Splash in the apple cider vinegar and scrape up any browned bits.
5. 5Fold the roasted sweet potatoes into the skillet with the kale mixture. Taste and adjust seasoning. Keep warm over low heat while you poach the eggs.
6. 6Bring a medium saucepan of water to a gentle simmer (small bubbles, not a rolling boil) and stir in the white vinegar. Crack each egg into a small ramekin. Create a gentle whirlpool with a spoon and slide one egg into the center; repeat with remaining eggs.
7. 7Poach until the whites are fully set but yolks remain runny, 3 to 3 1/2 minutes. Lift out with a slotted spoon and drain briefly on a paper towel.
8. 8Divide the hash among four bowls, top each with a poached egg and avocado slices, and finish with a few dashes of hot sauce if desired. Serve immediately while the yolk is still molten.