Sweet Potato and Kale Hash

 

Ingredients

· 2 1/2 tablespoons coconut oil

· 1 medium sweet potato, peeled and cut into 1/4-inch dice

· Kosher salt and freshly ground black pepper

· 4 kale leaves and tender stems, thinly sliced (about 2 cups)

· 1/2 red bell pepper, cut into 1/4-inch dice

· 1 scallion, finely sliced

· 1/2 teaspoon ground cumin

· 1/2 teaspoon paprika

· 2 large eggs

 

Steps

1) Set a large skillet over medium-high heat. Add 2 tablespoons of the coconut oil, the sweet potato, and a pinch off salt and cook until the potatoes begin to soften and brown, about 5 minutes. Add the kale, bell pepper, scallion, cumin, paprika, a pinch of salt, and a twist of black pepper and cook until the kale wilts and softens, about 5 minutes. Taste, adding salt and pepper as needed.

2) Meanwhile, in a small nonstick skillet, heat the remaining 1/2 tablespoon coconut oil over medium heat. When the pan is hot, carefully crack the eggs into the pan. Cover and cook until the whites are set but the yolks are still runny, about 3 minutes. Season with a pinch of salt and twist of black pepper.

3) Top the hash with the eggs and serve.

 

From: Fix it with Food: More Than 125 recipes to Address Autoimmune Issues and Inflammation

By: Michael Symon and Douglas Trattner