Dry and season the sweet potato: Spread the diced sweet potato on a paper towel and pat very dry. Toss with 1/2 teaspoon smoked paprika and a generous pinch of salt and pepper. Drying prevents steaming in the pan and helps the edges crisp; the smoked paprika will bloom on contact with the hot oil.

Make the chive yogurt: In a small bowl combine 2 tbsp Greek yogurt with the chopped chives, a pinch of salt and a grind of black pepper. Stir and set in the fridge while you cook. The cool, tangy yogurt will contrast the warm, smoky hash and keep the yol from tasting overly rich.

Preheat the skillet: Place a 10–12-inch heavy skillet (cast iron preferred) over medium-high heat and let it get hot for 1–2 minutes. A properly preheated pan gives immediate sizzle and promotes Maillard browning — that deep, savory crust on the sweet potato.

Cook the sweet potato in a single layer: Add 1 tbsp olive oil and tilt the pan to coat. Add the sweet potato in a single layer (don’t overcrowd — do this in batches if needed). Let the cubes cook undisturbed for 3–4 minutes so they form a golden crust. Resist stirring early; moving them prevents browning.

Turn and finish softening: After the first crust forms, stir and continue to cook for another 4–6 minutes, stirring occasionally so all sides color. If the cubes are browning too fast and still raw inside, reduce heat to medium, cover the pan for 2–3 minutes to trap steam and soften the centers, then uncover and crisp again. This two-step method (sear then steam briefly) ensures a crisp exterior and tender interior.

Add onion and season: Push the sweet potato to one side, lower heat to medium, add the chopped red onion to the empty space with a tiny splash more oil if the pan looks dry, and cook 2–3 minutes until translucent and beginning to caramelize. Onions add sweetness and an aromatic backbone to the hash.

Wilt the kale and finish the hash: Mix the onion with the potatoes, add the baby kale, and toss until it’s just wilted (about 1–2 minutes). Taste and adjust seasoning with salt, pepper and a light sprinkle of smoked paprika if you want more smoke. Adding the kale at the end ensures it stays tender, not soggy.

Make the sunny-fried egg: Wipe the skillet lightly if it’s too crowded or use a small nonstick skillet. Reduce heat to medium-low, add a thin film of oil, crack the egg into the pan and cook gently for 2–3 minutes until the white is set but the yolk is still runny; cover for 30–60 seconds if you want the white fully set on top. Low, gentle heat prevents rubbery whites and keeps the yolk silky.

Plate and finish: Spoon the sweet potato hash onto a warm plate, add a dollop (or smear) of chive yogurt on the side, and nestle the sunny egg on top. Grind fresh black pepper over the egg and finish with a small shower of chopped chives. Break the yolk at the table and let it mingle with the smoky potatoes and cool yogurt.

Optional quick clean-up tip: If bits are stuck to the skillet, pour a little warm water into the still-warm pan and scrape with a spatula — it loosens fond easily, making washing simpler.