Sweet Potato, Kale & Pesto Hash Recipe

1. Par-cook the potatoes

Place cubed sweet potato and Yukon gold potato in a medium pot and cover with cold water. Add a generous pinch of salt. Bring to a rolling simmer and cook 6 minutes until just fork-tender but not falling apart. Drain well and pat dry with a towel.

2. Caramelize the onion

In a large skillet over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add the thinly sliced yellow onion and a pinch of salt. Cook, stirring occasionally, 10–12 minutes until deeply golden and caramelized. Reduce heat if they brown too quickly.

3. Crisp the potatoes

Push the caramelized onions to one side of the pan, add remaining 1 tablespoon olive oil. Add the drained, dried potato cubes in an even layer. Let them cook undisturbed 3–4 minutes to form a crust, then toss/stir and continue cooking 6–8 minutes, until cubes are golden and crisp on multiple faces.

4. Add aromatics and kale

Stir in the minced garlic, smoked paprika, salt, and black pepper. Cook 30 seconds until fragrant. Add the chopped kale and lemon juice; toss and cook another 2–3 minutes until kale is wilted but still bright and tender. Taste and adjust seasoning.

5. While the potatoes finish, warm 1 tablespoon prepared pesto with 1 teaspoon extra virgin olive oil in a small bowl. This thins the pesto so it will coat the hash. When the hash is ready, spoon the pesto over the potatoes and gently toss to combine, leaving some streaks for flavor contrast.

6. In a separate nonstick skillet over medium-low heat, melt 1 teaspoon butter. Crack two eggs into the pan and cook to preference: for sunny-side-up, cover and cook 3–4 minutes until whites are set but yolks runny; for over-easy, cook 2–3 minutes, flip gently and cook 30–45 seconds. Season eggs with salt and pepper.

7. Make the champagne vinaigrette: in a small bowl whisk together 1 teaspoon champagne vinegar, 2 teaspoons extra virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1/4 teaspoon salt and 1/4 teaspoon black pepper until emulsified. Toss the field greens lightly with the dressing just before serving.

8. Divide the dressed field greens between two plates or one large serving plate. Spoon the sweet potato, kale & pesto hash alongside or on top of the greens. Place the cooked eggs on top of the hash. Sprinkle the grated Parmesan (if using) and scatter microgreens or chopped chives. Serve immediately.