Savory Sweet Potato Hash

• 2 medium, diced small sweet potato
• 1/2, diced red onion
• 2 cups, chopped kale
• 3 large eggs
• 2 cloves, minced garlic
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 3/4 tsp sea salt

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the diced sweet potato and a pinch of salt.
2. Cook, stirring occasionally, for 12–15 minutes until tender and browned at the edges.
3. Add the onion, garlic, and smoked paprika; cook 3 minutes until fragrant.
4. Stir in the kale and cook until wilted, about 2 minutes. Season with the remaining salt.
5. Make three wells in the hash, crack an egg into each, cover the pan, and cook 4–5 minutes until the whites set.
6. Serve straight from the skillet.

Tips

• Dice the sweet potato small (about 1/2 inch) so it cooks through and crisps in a reasonable time.
• A lid is the trick to cooking the eggs on top without flipping.

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