Create a veggie filled high protein and high fiber breakfast in minutes. Those with celiac disease won’t miss slices of toast when they can enjoy eggs along with a bed of crispy sweet potatoes.
Since vegetables may be hard to come by at breakfast time, this recipe helps get a few extra servings in. Crunchy sauteed kale mixed with juicy, sweet tomatoes is a winning combination.
Total Time 40 min
Prep 10 min, Cook 30 min
Yield 2 servings (251 cals each)
- 1 medium sweet potato
- 2 teaspoons olive oil
- ¼ teaspoon kosher salt
- freshly ground black pepper
- 1 cup kale, chopped
- 1 cup tomatoes, chopped
- 4 large eggs
- Shred sweet potato using a box grater or julienne peeler.
- Heat oil in a nonstick skillet over medium heat.
- Add sweet potato, season with salt and black pepper to taste.
- Sauté sweet potatoes for 10 minutes, stirring frequently.
- Add kale and tomato and continue to sauté for an additional 5 minutes.
- Once kale is slightly wilted and sweet potato is crispy, transfer to a plate.
- Return skillet to the heat and add eggs to the pan; cook as desired.
- Serve eggs over sweet potato mixture.
Ingredient Variations and Substitutions
You can follow the same method using regular potatoes instead of sweet potatoes for a difference mix of nutrients. A light sprinkle of shredded cheddar cheese or crumbled feta is a wonderful addition to this meal. If you like things spicy hit the finished dish with a few dashes of hot sauce or a pinch of red pepper flakes.
Cooking and Serving Tips
The hash can be make ahead of time a reheated for breakfast or brunch; make the eggs right before serving. A nonstick skillet is best for this as you can use a small amount of oil. A hand held julienne peeler can be found at any kitchen supply store for less than 10 dollars.