Your new breakfast staple – a hash made with Ontario sweet potatoes, kale and fresh eggs.
Serves 2-4 depending if you’re serving something else with it or if it’s the main breakfast.
- 2 teaspoons of oil (or butter)
- 2 Ontario sweet potatoes, peeled and diced to 1 cm cubes
- 1 large red onion diced to half a cm diced
- 1/4 teaspoon each of salt and pepper
- 1 cup of packed kale leaves, roughly chopped
- 4 eggs
- Salt and pepper for the eggs once done
- Chilli flakes (optional) for the eggs once done
- 1. Preheat a heavy cast iron or any non stock skillet of your choice with the oil over medium high heat.
- 2. Once the skillet is hot, add in the sweet potatoes, onions and salt and pepper.
- 3. Lower the heat to medium and start cooking the sweet potatoes tossing it every 2 minutes until it’s tender. This needs about 10 minutes.
- 4. Add the kale once the sweet potatoes are cooked and toss them for just a minute to wilt down.
- 5. Make 4 spaces in your pan for the eggs. Just use your wooden spoon or spatula to create an empty cavity in the pan where you will crack in your eggs.
- 6. Crack one egg in each of the cavities and the. Cover the pan for the eggs to cook through.
- 7. If your pan doesn’t have a cover, use foil to tent over the pan and it should do the work.
- 8. Depending on how well you prefer your eggs to be done, this could take anywhere from 3-5 minutes.
- 9. Once the eggs have cooked, remove the lid and season the eggs with salt, pepper and chilli flakes to your taste.
- 10. Serve right away and enjoy!
Recipe by Mahy of Two Purple Figs