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Breakfast recipe · from the recipe book

Sweet Potato Kale Hash with Fried Eggs

Crispy-edged sweet potato cubes and tender garlicky kale with smoky paprika, topped with jammy fried eggs and a sprinkle of feta.

Sweet Potato Kale Hash with Fried Eggs

Ingredients

  • 2 medium260 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 3¾ cups chopped80 gKalestems removed, chopped
  • 5 large250 gEggs
  • ½ cup chopped80 gYellow oniondiced
  • 2 cloves6 gGarlicminced
  • 1½ tbsp18 gOlive oil
  • 3 tbsp crumbled30 gFeta cheesecrumbled
  • ¾ tsp2 gPaprika (sweet or smoked)
  • ½ tsp1 gGround cumin
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper
  • 2 tbsp30 gWater

Steps

  1. Heat most of the olive oil in a large skillet over medium-high heat. Add the sweet potato in an even layer and cook 5 minutes without stirring until browned underneath.
  2. Stir in the onion, paprika, cumin, salt and pepper. Add the water, cover and cook 6 to 8 minutes, stirring once, until the sweet potato is tender.
  3. Uncover, add the remaining oil, the garlic and the kale, and cook 2 to 3 minutes until the kale wilts.
  4. Make 5 wells in the hash and crack an egg into each. Cover and cook over medium-low heat 4 to 6 minutes, until the whites are set and the eggs reach 160°F (71°C).
  5. Scatter the feta over the top and serve straight from the skillet.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 19, 2026.

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