Sweet Potato and Kale Hash with Avocado

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Servings:

• Recipe serving size: 1 egg + 1 cup greens & sweet potato
• Number of servings: Adjust Reset

Ingredients:

• 1 1/2 Tbsp. olive oil
• 1 -pound sweet potatoes (about 2 small or 1 large), peeled and cut into 1/2-inch pieces (about 3 1/2 cups)
• 1/2 medium red onion, chopped (about ½ cup)
• 2 tsp. garlic powder
• 1 tsp. cumin
• 1/2 tsp. smoked paprika
• 1/4 tsp. salt
• 3 1/2 cups chopped curly kale
• 4 large eggs
• 1 1/2 ripe, fresh avocado, halved, pitted, peeled and sliced
• 2 Tbsp fresh cilantro

Instructions:

1. Heat a large cast iron skillet with olive oil medium-high heat. Add the sweet potato and cover with a lid. Cook for about 5 minutes, stirring frequently, until the potatoes start brown. Cover with lid and cook, stirring occasionally, for another 5 minutes or until the potatoes have started to soften.
2. Stir in the onion, garlic powder, cumin, smoked paprika, and salt. Cook for another 5 minutes to soften the onion.
3. Add the chopped kale and stir to combine. Sauté until the kale has wilted, about 3 minutes.
4. Reduce heat to low. Create 4 little pockets of space for the eggs. Carefully crack 1 egg into each pocket. Cover with a lid and cook until the egg whites are cooked and the yolk is slightly runny, approximately 5 minutes.
5. Remove from the heat and top with sliced avocado and cilantro.

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