Kale and Sweet Potato Breakfast Hash

Here's a nutritious and satisfying recipe for Kale and Sweet Potato Breakfast Hash that's sure to energize your day, especially after a morning workout. This recipe is packed with fiber, vitamins, and minerals, and it's easily customizable to cater to your taste or dietary preferences.

Servings: 4
Calories per serving: Approximately: 114 (without eggs)/ 188 (with eggs)

Ingredients:

• 1 large sweet potato, peeled and diced into small cubes

• 2 tablespoons olive oil, divided

• Salt and freshly ground black pepper, to taste

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 red bell pepper, diced

• 2 cups kale, stems removed and leaves chopped

• 4 large eggs (optional, for topping)

• 1 teaspoon smoked paprika (optional, for added flavor)

• 1/2 teaspoon chili flakes (optional, for heat)

• Fresh herbs like parsley or cilantro for garnish (optional)

Instructions:

1. Preheat the Oven and Roast Sweet Potatoes:

   • Preheat your oven to 400°F (200°C).

   • Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.

   • Roast in the oven for about 20-25 minutes, or until tender and slightly caramelized. Stir halfway through to ensure even cooking.

2. Sauté the Aromatics and Vegetables:

   • While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat.

   • Add the diced onion and cook for 3-4 minutes until they start to soften.

   • Stir in the minced garlic and diced red bell pepper, and cook for another 2-3 minutes.

   • Add the chopped kale to the skillet. Cook, stirring occasionally, until the kale has wilted and is bright green, about 5 minutes. If needed, you can add a splash of water to help the kale cook down.

3. Combine and Season:

   • Once the sweet potatoes are roasted, add them to the skillet with the sautéed vegetables.

   • Sprinkle the smoked paprika and chili flakes over the hash, if using. Stir well to combine all the ingredients. Season with additional salt and pepper to taste.

4. Cook the Eggs (Optional):

   • Create four wells in the hash mixture and crack an egg into each well. Cover the skillet with a lid and let the eggs cook to your desired doneness, about 4-6 minutes for soft yolks.

   • Alternatively, you can serve the hash with poached or fried eggs cooked separately.

5. Serve:

   • Once the eggs are cooked, remove the skillet from the heat. Garnish the hash with fresh herbs if desired.

   • Serve hot, directly from the skillet for a hearty and healthy breakfast.