Sweet Potato Hash Recipe
sweet potato, kale, onions, peppers, butternut squash aioli, 1 local cage free sunny up egg
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Ingredients
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Vegetables
Sauce
Egg
Method
Preparation
- 1
Prepare the Vegetables
Peel and dice the sweet potatoes into small cubes. Chop the kale into bite-sized pieces. Dice the onion and bell pepper.
Cooking
- 2
Cook the Hash
In a large skillet over medium heat, add a tablespoon of oil (if desired) and let it heat up. Add the diced sweet potatoes and cook for about 10 minutes, stirring occasionally, until they start to soften.
- 3
Add Vegetables
Add the diced onion and bell pepper to the skillet with the sweet potatoes. Cook for another 5-7 minutes, or until the onion is translucent and the peppers are tender.
- 4
Add Kale
Stir in the chopped kale and cook for an additional 2-3 minutes until the kale is wilted and tender. Season with salt and pepper to taste.
- 5
Fry the Egg
In a separate non-stick skillet, fry the cage-free egg sunny-side up to your desired doneness.
Serving
- 6
Plate the Dish
Serve the sweet potato hash on a plate, drizzle with butternut squash aioli, and top with the sunny-side up egg.