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.
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.
- 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
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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