Kale and Sweet Potato Hash w/ Eggs + Avocado
- Leftover roasted sweet potatoes (Chop raw sweet potato in bite sized pieces, coat in coconut oil/olive oil + pinch of salt, lay on baking sheet, and bake at 375°F for about 30 minutes, depending on size, or until soft.)
- 2 handfuls kale that's been torn into pieces
- 1 garlic clove, minced
- 1 slice of onion, chopped
- Lawry's seasoning salt and pepper to taste (or sub another seasoning salt, but my all-time favorite is Lawry's)
- 1 - 2 eggs
- Avocado (I used 1/3 of a whole one)
- In a skillet over medium heat, spray with nonstick cooking spray, and start sautéing the minced garlic and onions.
- Add in the roasted sweet potatoes and kale. Spray with a little more oil to coat the kale leaves. Sauté for a couple of minutes until the sweet potatoes are heated through and the kale leaves are wilted and softer.
- Season with Lawry's seasoning salt and pepper. Transfer hash to a plate or bowl.
- For the eggs: In the same pan, spray it again lightly with nonstick cooking spray, either fry the eggs or scramble them -- whatever way you prefer. (I love both fried and scrambled eggs and go back and forth between the two. For this recipe, I actually meant to fry the eggs sunny side up, but the dang yolk BROKE (...sad life...) so plan B was scramble them in the pan to cover up this horrific tragedy. It turned out just as delicious though!).
- Top the kale and sweet potato hash with the eggs and chopped avocado and any other condiments you love, like cholula, sriracha, salsa, etc.