Sweet Potato Hash with Kale and Pouched Eggs

Paleo sweet potato hash is easy to make. You will celebrate the textures, fresh
aroma and an incredible taste of this recipe. Goes great with eggs for breakfast
or for lunch and dinner.

Servings:

Author:

Course:

Breakfast

Cuisine:

American

Keywords:

kale breakfast sweet potato Hash Browns

🧂 Ingredients

2 Tbsp olive oil
1 large sweet potato

diced
1 medium leek

chopped small
2 garlic cloves

minced (Optional)
¼ cup broth
2 cup kale

finely shredded
2 Tbsp cooking vinegar
4 eggs

Instructions

1 In a large skillet, heat oil over medium heat; add sweet potatoes, leek and
garlic, if using, and cook for 6 to 8 minutes, until sweet potatoes are crispy
and lightly browned. Add broth, partly cover pan and cook for 3 to 4 minutes
longer, until sweet potatoes are just tender. Add kale and cook for 1 or 2
minutes, until kale is just wilted and all liquid has cooked off.
2 While sweet potatoes are cooking, add vinegar to 4 inches of water in a large
saute pan or other shallow, wide pan. Bring to a high simmer; crack one egg into
a cup and gently pour egg into the water. Repeat with remaining eggs, being
careful not to crowd pan, and poach until set, about 3 minutes, or longer for
hard-poached eggs.
3 To serve, divide vegetables between four plates. Top each with an egg and serve
immediately.