Sweet Potato & Kale Hash with Fried Eggs

Sweet Potato & Kale Hash with Fried Eggs

There’s one day each week that I  won­der if we’re going to make it through. It has the most unfor­tu­nate and ridicu­lous sched­ul­ing, not entirely by my design. From the time of school pick-up to bed­time, it feels like we’re rac­ing against the clock. The day goes a lit­tle some­thing like this: school pick-up, snack, car pool pick-ups, dance class, drop offs, home­work, din­ner, reli­gion class, home, shower, bed time. It also hap­pens to be Mon­day which, to me, makes it a dou­ble whammy in terms of being able to tol­er­ate it.

It’s not so much the fault of dance class. I can hardly be mad at a hip hop class for start­ing at 4:30. It’s the reli­gious class that breaks my soul each week. (Isn’t that the oppo­site point of reli­gious class? Enrich the soul, not kick it around the block?) Apart from start­ing way too late, it ends after our nor­mal bed time. And when 8pm rolls around, adding another 30 to 45 min­utes to my day makes it feel like I’ve already been sen­tenced to hell. It’s why, each mon­day, I always think “This is the day I’m going to blow off __________(insert any of the above with the exclu­sion of bed time). But I don’t. I just trudge on.

Sweet Potato Hash 40911

On Mon­days, this dish feels like a lit­tle gift from a greater power. (Obvi­ously, not the same one who makes a class at bed time.) If I chop and blanche the sweet potato the day before then it’s even eas­ier. Plus I’m a big fan of sweet pota­toes this time of year since they offer a healthy dose of beta carotene and vit­a­min A. They’re also packed with vit­a­min C which we all need dur­ing cold and flu sea­son. Com­bine it with the super­food kale, and you have a flu shot on a plate. Ok, it’s a stretch but it’s bet­ter than eat­ing a cheese sand­wich. Not that I ever do that.

This hash is actu­ally just an adap­tion of Ceri’s sweet potato hash that we fea­tured in the Brunch sec­tion of our book How to Feed a Fam­ily. I fig­ured I didn’t need to try and improve on an already awe­some recipe. I just made a few addi­tions and topped it with some sunny eggs. Hon­estly, I love to eat eggs for din­ner so it was really easy for me to decide what kind of pro­tein I wanted to add to this dish. You can’t beat the sat­is­fac­tion of a runny yoke all over those crispy sweet pota­toes. Although, get­ting to bed on-time one Mon­day would also be pretty satisfying.

Sweet Potato & Kale Hash with Fried Eggs

Ingredients

  • 3 cups sweet potato dice
  • 1/4 cup maple syrup
  • 1 table­spoon minced fresh rose­mary
  • salt and pep­per
  • 3 table­spoons but­ter, plus extra for eggs
  • 1 shal­lot, diced
  • 2 sprigs thyme
  • 1 cup frozen chopped kale
  • 4 eggs

Method

Bring a large pot of water to a boil.

Blanch the sweet potato cubes for 2 min­utes.

Drain and rinse them under cold water. Drain well.

Place the pota­toes in a medium bowl.

Add the maple syrup, rose­mary and salt and pep­per to taste and give it all a good toss.

Put the bowl in the refrig­er­a­tor for about 15 minutes.

Heat a large fry­ing pan over medium heat and then add the but­ter and shal­lot.

Just as the shal­lots begin to soften, add the sweet potato and any liq­uid that's col­lected at the bot­tom of the bowl as well as the sprigs of thyme.

Saute over medium-high heat for 15 to 20 min­utes, stir­ring occa­sion­ally.

You want the sweet pota­toes to get a crisp, toasty brown.

Then add your kale to the pan and gen­tly mix it into the pota­toes.

Allow it to cook for about 3 to 5 minutes.

Mean­while, heat a sep­a­rate, large fry­ing pan over medium heat.

Once the pan is good and hot, melt a pat of but­ter and then slowly crack all four eggs into it.

Just let the eggs sit.

You don't need to fid­dle around with them other than to sprin­kle a bit of salt and pep­per on to each. Allow the eggs to cook until the whites are set and the edges start to curl up.

If the whites in the mid­dle of the eggs are not set, but your edges are browned and curled, you can cover the pan for 2 min­utes.

Serve a hearty scoop of hash with a fried egg on top.

 

 

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