Apologies in advance for the single image accompanying this post but I’m working on borrowed time. Things have been more than the usual hectic as Catalina and I have recently moved into our new home. Between minor renovations, installations and trying to figure out which internet provider to go with, I’ve had little time for cooking, let alone snapping photos and writing recipes. Yes, that’s right, we still don’t have internet. I’m working from a personal hotspot. I know, first world problems.
I’ll be damned, though, if I let anything get between me and making brunch on a Sunday! There are few things I love more than a delicious, hearty Breakfast Hash and I felt myself in need of something comforting this afternoon. I also needed a way to use up some veggies tucked away in the fridge. The fact that it’s made in a single skillet (easy cleanup) is a bonus.
Today’s version is a Whole30 Sweet Potato, Pepper and Kale Hash. As with my Whole30 Western Hash, you can feel free to make certain substitutions depending on what you have on hand. For example, swap the red peppers for green or yellow. Use chard instead of kale. Go for white-fleshed Japanese yams instead of the sweet potato. Or substitute jalapeños for serrano, fresno or any type of chili you like. As always, you’re the boss, applesauce.
Whole30 Sweet Potato, Pepper and Kale Hash
- 4 eggs free-range, organic
- 1/2 sweet potato diced
- 1/2 red pepper diced
- 1/2 red onion diced
- 1/2 jalapeño minced
- 1 cup kale leaves roughly chopped, stems removed
- 2-3 tbsp avocado oil
- fresh cilantro leaves for garnish
- avocado wedges for garnish
- kosher salt
- Heat cast-iron skillet over med-high heat. Add 2 tbsp avocado oil along with sweet potato. Cover with lid and cook until fork tender (approx. 8 min), stirring occasionally.
- Add peppers and onion and toss everything to combine. Cook 4-5 min or until veggies have slightly softened.
- Push veggie mixture to one side of the skillet. Add kale to the empty side of the skillet and cook 2-3 min undisturbed (this should give the kale a bit of a char). Toss everything to combine.
- Use a spatula to make 4 wells. Drizzle a tiny bit of avocado oil in each well and proceed to crack an egg into each of the pockets. Cover with lid and cook until desired consistency is reached (approx. 5-6 min for firm whites and medium yolks).
- Remove from heat and garnish with avocado and cilantro. Serve directly in the skillet or individually in plates.