Recipes: Sweet Potato Kale Hash

Last night of those evenings where I had a lot of fresh produce on hand but not much in the meat/seafood department. Starving and not wanting to go to the store and face 25 degrees and 20 mph winds, I was determined to make something work while eating clean. I ended up with a warm and delicious sweet potato hash loaded with kale (it's borderline salad) and topped with an egg. It should have been sunny-side up but I underestimated the egg's done-ness, flipped it, and overcooked it a bit :( Oh well, live and learn!

1/4 sweet potato
5 leaves kale (I used lacinato)
salt & pepper
cumin
cayenne pepper
coconut oil
1 egg

Serves one.

~Peel sweet potato and discard skins, or you can leave the skin on as long as it's cleaned well. Dice potatoes into small pieces, about 1/2" each so they cook quickly.

~Finely chop shallots. In terms of the picture above, your end goal should be the pile on the left.

~Add about 1 Tbsp coconut oil to a medium sauté pan on medium heat. Once hot, add sweet potatoes and shallots to pan. Stir together and add a few shakes/sprinkles of salt, pepper, cayenne pepper, and cumin. Cover and reduce heat to medium-low, cook for about 5-7 minutes, depending on how quickly the sweet potatoes soften.

~Remove the large inner stems from the kale leaves, then wash and pat dry. Roughly chop the kale into as small or large of pieces as you like--I try to disguise kale when I eat it so I chopped it up pretty finely.

~When potatoes are close to, but not completely, done--add kale to the pan and stir. Cover again and cook for about 3 more minutes, until kale has softened.

~Pour the pan's contents into a bowl and set aside. A good idea is to cover the bowl with a towel or something else to trap the heat in.

~Crack an egg over the newly-emptied pan and fry, or if you're like me and terrible at frying eggs, get out a much smaller sauté pan and cook it that way :)

~Top the hash with the egg and enjoy!