Kale and Sweet Potato Hash with Poached Eggs and Avocado
This kale and sweet potato hash with poached eggs and avocado is a hearty and healthy breakfast or brunch dish that's easy to make and packed with flavor. The sweet potatoes and kale are cooked in olive oil until softened and browned, then topped with poached eggs and creamy avocado. The runny egg yolks add richness to the dish, while the avocado provides a healthy dose of fats and fiber. This dish is also a great way to use up leftover sweet potatoes and kale.
The history of kale and sweet potato hash is a long and winding one, dating back to the early days of agriculture. Kale, a member of the cabbage family, is one of the oldest known vegetables, and has been cultivated for thousands of years. Sweet potatoes, on the other hand, are native to the Americas, and were brought to Europe by Spanish explorers in the 16th century. Hash, a dish made from chopped meat and potatoes, is also thought to have originated in Europe, and was likely first made with leftover meat and vegetables. Over time, hash evolved into a more refined dish, and today there are many different variations, including this one with kale and sweet potatoes. This particular recipe was inspired by a dish I had at a brunch spot in New York City. I was immediately drawn to the combination of sweet potatoes, kale, and poached eggs, and I knew I had to try making it at home. After a few experiments, I came up with this recipe, which I think is the perfect balance of flavors and textures. The sweet potatoes and kale are cooked until softened and browned, but still retain a bit of their crunch. The poached eggs are cooked to perfection, with runny yolks that add richness to the dish. And the avocado provides a creamy contrast to the other ingredients. This dish is not only delicious, but it's also a great way to start your day with a healthy and hearty meal.
Kale and Sweet Potato Hash with Poached Eggs and Avocado Kale and Sweet Potato Hash with Poached Eggs and Avocado Kale and Sweet Potato Hash with Poached Eggs and Avocado Kale and Sweet Potato Hash with Poached Eggs and Avocado
Prep time: 10 | Cook time: 15 | Serves: 2
Ingredients
  • 1 medium sweet potato, peeled and diced
  • 1 bunch kale, chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 1/2 avocado, sliced
  • Optional: hot sauce, for serving
Instructions
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the sweet potato and cook, stirring occasionally, until softened and browned, about 10 minutes.
  3. Add the kale, salt, and pepper to the skillet and cook, stirring frequently, until the kale is wilted and tender, about 5 minutes.
  4. In a separate saucepan, bring water to a gentle simmer.
  5. Crack the eggs into a small bowl and carefully slide them into the simmering water.
  6. Cook the eggs for 3-4 minutes, or until the whites are set and the yolks are still runny.
  7. To serve, spoon the kale and sweet potato hash onto plates and top with the poached eggs and avocado slices.
  8. Drizzle with hot sauce, if desired.
Why It Works
  • The combination of sweet potatoes, kale, and poached eggs is a winning one. The sweet potatoes and kale are cooked until softened and browned, but still retain a bit of their crunch. The poached eggs are cooked to perfection, with runny yolks that add richness to the dish. And the avocado provides a creamy contrast to the other ingredients.
  • This dish is also a great way to use up leftover sweet potatoes and kale. If you have any leftover sweet potatoes or kale from another meal, this is a great way to use them up.
  • This dish is easy to make and can be tailored to your own taste. You can add more or less kale, sweet potatoes, or avocado, depending on your preferences. You can also add other ingredients, such as cooked bacon, sausage, or cheese.
  • This dish is a great way to start your day with a healthy and hearty meal. It's packed with protein, fiber, and vitamins, and it will keep you feeling full and satisfied all morning long.