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Vibrant Sweet Potato & Kale Breakfast Hash with Poached Eggs
Start your day with a nutrient-rich Sweet Potato & Kale Hash topped with poached eggs. Quick, easy, and energizing breakfast packed with flavor!
Breakfast is often touted as the most important meal of the day, and with this Vibrant Sweet Potato & Kale Hash, you're sure to start your morning right. This dish combines the natural sweetness of sweet potatoes with the earthy tones of kale, creating a colorful and nutritious breakfast option. Rich in fiber and vitamins, sweet potatoes provide a slow-release energy source, while kale adds a hefty dose of antioxidants and iron.
Emphasizing clean eating and simplicity, this breakfast hash is perfect for busy mornings where time is of the essence but nutrition can't be compromised. The addition of poached eggs introduces a lean protein element, ensuring that your breakfast isn't just healthy but also satisfying. With minimal prep and cook time, this recipe will become a morning favorite, whether you're preparing for a busy workday or a relaxed weekend brunch.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
2
Calories
450 kcal
per serving
Cuisine
Mediterranean
Start your day with a nutrient-rich Sweet Potato & Kale Hash topped with poached eggs. Quick, easy, and energizing breakfast packed with flavor!
Ingredients
- • sweet potatoes: 2 medium, peeled and cubed
- • kale: 2 cups, chopped and stems removed
- • red onion: 1 small, diced
- • garlic: 2 cloves, minced
- • olive oil: 1 tablespoon
- • apple cider vinegar: 1 tablespoon
- • eggs: 2 large
- • salt: 1/2 teaspoon
- • black pepper: 1/2 teaspoon
- • smoked paprika: 1/2 teaspoon
- • fresh parsley: handful, for garnish
Instructions
- 1 Begin by bringing a large pot of water to a gentle simmer to prepare for poaching the eggs later. Meanwhile, heat olive oil in a non-stick skillet over medium heat.
- 2 Add the diced red onion and sauté until translucent and fragrant, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds.
- 3 Add the cubed sweet potatoes to the skillet, season with salt, black pepper, and smoked paprika. Stir well to coat. Cover the skillet, reduce the heat to medium-low, and cook for about 10 minutes, stirring occasionally, until the sweet potatoes are tender.
- 4 Stir in the chopped kale and apple cider vinegar, allowing the kale to wilt and become tender, about 3-4 minutes. Adjust seasoning if necessary.
- 5 While the hash is finishing, poach the eggs by cracking each into a small bowl and gently sliding them into the simmering water. Cook for 3-4 minutes until the whites are set but the yolks remain runny.
- 6 Divide the sweet potato and kale hash between two plates. Top each with a poached egg, sprinkle with fresh parsley, and serve immediately.
Serving Suggestions
- • This Sweet Potato & Kale Breakfast Hash is perfectly complemented by a side of freshly sliced avocado, which adds a creamy texture and healthy fats. For a refreshing beverage pairing, consider a glass of freshly squeezed orange juice or a green smoothie to further boost your morning nutrient intake. For a touch of extra spice, serve with a dash of hot sauce on the side. If you're hosting a more leisurely breakfast or brunch, pair this dish with a fruit salad featuring seasonal berries and melons. The natural sweetness of the fruit will balance the savory elements of the hash, creating a well-rounded meal experience.
Storage Tips
Leftover hash can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat until heated through. Poached eggs are best made fresh, but you can prepare the hash in advance and poach the eggs just before serving to maintain the perfect texture.
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