By JLuke Morris
Heat a non-stick skillet over medium heat. Add 1 tsp coconut oil to the skillet and allow it to melt and coat the skillet evenly.
Add the diced sweet potato to the skillet. Cook for about 5-7 minutes or until they start to soften, stirring occasionally to prevent sticking and ensure even cooking.
Sprinkle the sweet potatoes with a pinch of salt, black pepper, and 1/4 tsp of smoked paprika. Stir well to coat the sweet potatoes with the spices.
Add 1 cup of chopped kale to the skillet with the sweet potatoes. Stir and cook for another 3-4 minutes until the kale wilts and the sweet potatoes are tender.
Meanwhile, poach the egg: Bring a small pot of water to a simmer. Crack 1 large egg into a small bowl, then gently slide the egg into the simmering water. Poach for about 3-4 minutes, until the whites are firm and yolk is still runny, or to your liking.
Using a slotted spoon, remove the poached egg from the water and place it on top of the sweet potato and kale hash.
Taste the hash and season with more salt and pepper if needed. Serve immediately, enjoying the creamy yolk mixing with the savory hash.
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This Breakfast Brunch Vegetarian recipe is ready in 25 minutes and features Small sweet potato, Chopped kale, Large egg and other delicious ingredients. Contains 250 calories total.
Heat a non-stick skillet over medium heat. Add 1 tsp coconut oil to the skillet and allow it to melt and coat the skillet evenly.
Add the diced sweet potato to the skillet. Cook for about 5-7 minutes or until they start to soften, stirring occasionally to prevent sticking and ensure even cooking.
Sprinkle the sweet potatoes with a pinch of salt, black pepper, and 1/4 tsp of smoked paprika. Stir well to coat the sweet potatoes with the spices.
Add 1 cup of chopped kale to the skillet with the sweet potatoes. Stir and cook for another 3-4 minutes until the kale wilts and the sweet potatoes are tender.
Meanwhile, poach the egg: Bring a small pot of water to a simmer. Crack 1 large egg into a small bowl, then gently slide the egg into the simmering water. Poach for about 3-4 minutes, until the whites are firm and yolk is still runny, or to your liking.
Using a slotted spoon, remove the poached egg from the water and place it on top of the sweet potato and kale hash.
Taste the hash and season with more salt and pepper if needed. Serve immediately, enjoying the creamy yolk mixing with the savory hash.
Calories per Serving: 250
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