Kale and Sweet Potato Hash w/ Eggs + Avocado

Serves 1

Ingredients:

  • 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)

Directions:

  1. In a skillet over medium heat, spray with nonstick cooking spray, and start sautéing the minced garlic and onions.
  2. 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.
  3. Season with Lawry's seasoning salt and pepper. Transfer hash to a plate or bowl.
  4. 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!). 
  5. Top the kale and sweet potato hash with the eggs and chopped avocado and any other condiments you love, like cholula, sriracha, salsa, etc.
 This hash is a tiny bit different, but still very similar. I ran out of sweet potatoes, but I added in ham and red bell pepper to replace them. 

This hash is a tiny bit different, but still very similar. I ran out of sweet potatoes, but I added in ham and red bell pepper to replace them.