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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.

Sweet Potato Hash
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  • 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. 1. Preheat a heavy cast iron or any non stock skillet of your choice with the oil over medium high heat.
  2. 2. Once the skillet is hot, add in the sweet potatoes, onions and salt and pepper.
  3. 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. 4. Add the kale once the sweet potatoes are cooked and toss them for just a minute to wilt down.
  5. 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. 6. Crack one egg in each of the cavities and the. Cover the pan for the eggs to cook through.
  7. 7. If your pan doesn’t have a cover, use foil to tent over the pan and it should do the work.
  8. 8. Depending on how well you prefer your eggs to be done, this could take anywhere from 3-5 minutes.
  9. 9. Once the eggs have cooked, remove the lid and season the eggs with salt, pepper and chilli flakes to your taste.
  10. 10. Serve right away and enjoy!

Recipe by Mahy of Two Purple Figs

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