sweet potato hash with sriracha kale, bacon, and egg



if you are a parent, or maybe even a wise-beyond-your-years child reading this, let me be proof that tastes change.

i ate relatively well as a child, but had a few items that never really appealed to me. and the only thing i disliked more than egg yolks, was cooked carrots (spoiler alert: i like those now too). but something inexplicably changed a few years ago and all i want to do is ‘put an egg on it.’ at the risk of getting too graphic, let’s just say words can’t describe the absolute joy i find in slicing through a runny egg yolk. it’s like the sun exuding its rays across your entire plate.

here’s what you’ll need (note all cooking times are based on my gas stove):

for the hash, i prefer to make several portions at once, so the quantity below will last a few servings:

  • 2 sweet potatoes -peeled and diced
  • 1/2 yellow onion- diced
  • 5 mini sweet peppers- diced
  • salt and pepper to taste
  • olive oil
  1. preheat your oven to 375. coat the sweet potato, yellow onion, and sweet peppers with just enough olive oil to cover everything in a thin layer (too much olive oil makes for soggier vegetables).
  2. season with salt and pepper to taste. feel free to add any other spices you like though. sometimes i throw in a little smoked paprika. oh and if i’m feeling extra spicy, i’ll add diced jalapeño to the hash.
  3. spread out the mixture on a pan (another tip to avoid soggy vegetables is to make sure they aren’t crowded and kept to one layer). roast for about 20-30 minutes but basically you want your veggies to start browning slightly. once this happens, broil on low for a minute or so to lightly crisp the hash.
  • bacon- i prefer trader joes’ basic bacon
  1. bake the bacon at 375 until it gets to the desired crispiness. for me, that’s typically 8-10 minutes.
  2. immediately place each strip onto a paper towel to soak up the excess oil (pro tip, save the bacon fat from your pan to roast brussels sprouts).
  • 2-3 cups kale
  • sriracha to taste
  • 1/2 tablespoon of butter
  1. tear you kale into bite sized pieces. sometimes i just get the cleaned/cut bags from trader joes. it may look like a lot but it will shrink down once cooked.
  2. get a pan on the stove and heat to medium-high. melt the butter (you can use olive oil if you reaaaally want but i’ve done it and it really tastes better with butter).
  3. put in your kale, you want to hear it sizzle a little. toss it frequently with tongs until the kale starts to wilt.
  4. add as little or as much sriracha as you want, lower the heat to medium, and continue to toss for another 30-60 seconds. basically the entire process should take a couple minutes max. it might take a few tries, but you are looking to retain as much of the greenness of the kale while still cooking it long enough to get a little crunch on it.
  • egg- sunny side or over easy
  • salt and pepper to taste
  1. you want to start cooking the egg about half way through making the kale. start the pan at medium-high.
  2. as with the kale, i suggest using butter to oil the pan. here, a little can go a long way.
  3. crack your egg into the pan and season with salt and pepper. after 1-2 minutes, reduce the heat to low to keep the yolk runny as the rest of the egg cooks. sometimes i get impatient, so i’ll turn the heat off altogether and flip the egg to make sure the white are done.

we eat with our eyes first so don’t skip on having fun with the plating. i like to build a delicious teepee with a foundation of the kale, then the hash, criss cross two pieces of bacon, and top with the egg.




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