I’ve always professed to being an oatmeal loving girl when it comes to breakfast. I rarely feel truly full after eating other breakfast items, and end up snacking into the day more often when I eat other things. But there comes a time when you’ve having people over for breakfast, and serving up cereal isn’t going to cut it. We had friends staying with us a while ago and this exact situation arose. I decided to make this hash because the vegetables are all in season, it’s really filling, and satisfies a variety of appetites. If you have a vegetarian in the house, serve it without the egg. If you have meat eaters galore, like Ryan, you can easily crumble some breakfast sausage into the mix for an even heartier start to the day.
Makes: 4 servings
Prep Time: 20 minutes Total Time: 25 minutes
2 medium sweet potatoes, peeled and grated
1 bunch kale, stems removed and finely chopped
2 tsp butter
1 small white onion, grated
2 tsp garlic powder
1 tbs fresh thyme, finely chopped
2 tbs hot sauce
4 eggs (optional)
- Heat a large skillet on medium and melt the butter. Add the sweet potato, kale, and onion mixing so that everything is combined. Cover and cook for about 5 minutes, or until the potato and kale are both soft. Remove the cover and add the garlic powder and thyme; season with salt and pepper as desired. Stir and cook another 5-7 minutes, or until the hash starts to brown.
- In a separate small skillet, cook the eggs individually so that they are over easy; about 2 minutes on the first side and just a flip on the other. The yolk from the egg will serve as a sauce for the hash. You can place them on a parchment-lined cookie sheet and reheat them for a few seconds after they have all cooked.
- Serve a quarter of the hash with a single poached egg. Top the egg with a little sea salt and freshly cracked pepper. Hot sauce and ketchup can be served as accompaniments.
Cooking In Red Socks 