Sweet Potato and Kale Breakfast Hash
Crisp-edged sweet potato cubes, red pepper and kale with smoked paprika and cumin, finished with eggs cooked right in the skillet.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
Don’t rush the first undisturbed sear: that browned crust is where most of the savory depth comes from. A few drops of sherry vinegar over each serving brighten the whole pan.
Method
-
Heat 2 tbsp of the oil in a 12-inch cast-iron skillet over medium-high heat. Add the sweet potatoes and 1/2 tsp of the salt, spread them in an even layer and cook undisturbed for , until browned underneath.
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Stir, add 1/4 cup water, cover and cook , until the cubes are just tender when pierced with a knife.
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Uncover, add the remaining oil and the bell pepper and cook, stirring every minute or two, until the water has evaporated and the sweet potatoes are crisp at the edges, about .
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Stir in the smoked paprika, cumin, black pepper and the remaining salt, then add the kale and cook, tossing, until it wilts, about .
-
Turn the heat to medium-low. Make four wells in the hash, crack an egg into each and season the eggs with a pinch of salt. Cover and cook , until the whites are set and the yolks are still soft.
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Scatter the parsley over the top and serve straight from the skillet.
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