Sweet potato & kale hash

Say good morning to a hipper, healthier version of standard breakfast hash.  I've replaced the regular white spuds with nutrient-rich sweet potatoes and added kale...two of nature's "superfoods."  It's a meal packed with veggies & protein and better yet...it tastes freaking awesome.

This is an obvious choice for breakfast or brunch, but also makes a very satisfying dinner (I'm a huge fan of eggs for any meal).  It's super simple to prepare and covers sweet, savory, & spicy in one big, tasty combo.  Plus it looks really pretty when you serve it out of the cast iron skillet.  Enjoy!

Serves 6

2 medium orange-flesh sweet potatoes/yams, about 1 1/2 pounds
4 T. olive oil, divided
1 t. chili powder
kosher salt & pepper

1 onion - thinly sliced
1 c. red pepper, chopped
1 T. chopped fresh thyme
2 cloves garlic - chopped
3 c. baby kale, roughly chopped
4-6 eggs

Garnishes:
1/2 c. crumbled Cotija or Greek Feta cheese
Chopped cilantro
A couple dashes of your favorite hot sauce, if desired (I recommend Sriracha on this one!)

Preheat oven to 400 degrees.

Cut sweet potatoes into 1 inch pieces, leaving skin on.  Place on baking sheet, toss with 2 T. olive oil, chili powder and season with salt & pepper.  Roast in oven until potatoes are soft and beginning to brown, 35 to 40 minutes. 

When potatoes are almost finished roasting, heat 2 T. olive oil in a heavy, 10-12 inch ovenproof skillet.  Saute onions over medium heat about 5 minutes.  And red pepper and thyme and cook another 3-4 minutes until onions are are cooked and beginning to brown slightly.  Add garlic and saute one minute.  Add kale and 2 T. water and cook, stirring, until kale is wilted and water had evaporated, about 3 minutes.

Add sweet potatoes to skillet and stir to combine.  Evenly spread vegetables on the bottom of the pan.  Make 4-6 small wells in sweet potato mixture and crack in eggs.  Place skillet in the oven and cook until eggs are set but still have runny yolks (if desired), about 9-11 minutes.

Remove from oven and season eggs with salt & pepper.   Crumble the cheese over the hash.  Garnish with fresh, chopped cilantro & hot sauce.
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