A delicious weekend brunch dish that is sure to satisfy!
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!
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 & Kale
- 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
- 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.