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Maple Sweet Potato Hash with Fried Eggs and Kale

Posted by 2eatwellRD
November 17, 2015
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Maple Sweet Potato Hash with Fried Eggs and Kale is a delicious weekend brunch recipe that is sure to satisfy!

A delicious weekend brunch dish that is sure to satisfy!

by, Danielle Omar, MS, RD

During most days, breakfast for me is pretty simple: coffee with a side of peanut butter toast.  Occasionally I’ll go on an oatmeal kick or have scrambled eggs. But on weekends and holidays I like to make breakfast a little more special. Not special in a French toast sort of way, either. I’m a savory breakfast fan.

This sweet potato hash has been a family favorite for years. It’s hearty, it’s easy to make, and it can feed a crowd, making it great for holiday mornings. It’s also healthy...but not in an in your face kind of way. I love that my family doesn't even notice that they’re eating kale for breakfast!

Maple Sweet Potato Hash with Fried Eggs and Kale is a delicious weekend brunch recipe that is sure to satisfy!

This dish is also great in the winter because you can use frozen greens (kale or spinach will work). You can also switch things up by using what you have on hand. White potatoes work well in place of the sweet ones and goat cheese subs for the feta in a delicious way. I’m not a runny egg person so I tend to cook my eggs a bit more than you see here. And that’s totally fine, too.

Maple Sweet Potato Hash with Fried Eggs and Kale is a delicious weekend brunch recipe that is sure to satisfy!

Maple Sweet Potato Hash with Fried Eggs and Kale is a delicious weekend brunch recipe that is sure to satisfy!

Maple Sweet Potato Hash with Fried Eggs & Kale

Yield

Serves 3

Ingredients

  • 3 cups sweet potato, peeled and diced
  • 3 organic eggs
  • 1 Tbsp olive oil
  • 1 small onion, diced
  • 1/4 cup real maple syrup
  • 1 Tbsp fresh rosemary, minced
  • 2 cups frozen chopped kale, thawed
  • 4 oz feta cheese
  • a few twigs fresh thyme, for garnish

Directions

  1. Preheat oven to 425. In a large bowl, mix sweet potatoes, chopped onion and kale with olive oil, maple syrup, rosemary and salt. Roast in a cast iron skillet or glass baking pan for 18-20 minutes or until tender, tossing halfway through. When ready, remove from oven and make holes in between the potatoes for the eggs. Crack one egg into each hole. Return the pan to the oven and cook until the whites are set and the edges start to curl up. When set, remove pan from oven and sprinkle with crumbled feta cheese and fresh thyme before serving.

Click for nutritional information
Calories 427
Carbohydrates 54.4g
Fiber 5g
Sugar 17.4g
Fat 17.7g
Protein 15g
Sodium 449mg
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2eatwellRD

2eatwellRD
Danielle Omar is the author of the INSPIRED VEGETARIAN Feature on HealthyAperture and is a Registered Dietitian, clean-eating coach, cookbook author, and raw foodie wannabe. She is a passionate food and nutrition educator and founded her private nutrition practice to support busy men and women on their journey to becoming their healthiest self. An avid cook, she also enjoys sharing plant-based recipes and nutrition strategies on her Food Confidence blog. She is the author of Skinny Juices, 100 Juice Recipes for Detox and Weight loss. Danielle’s expert nutrition advice has been featured in The New York Times, The Washington Post, Fitness, Shape, and Women’s Health magazine, as well as national television, including The Food Network and NBC Primetime.
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