Sweet Potato and Kale Hash with Fried Eggs

Corned beef hash is one of my all-time-favorite diner breakfasts. This lightened-up version ditches the meat, swaps the white potato for sweet, and introduces a few fistfuls of healthy kale. Lunch is a dairy-free risotto that's as indulgent as those made with butter and parmesan, while dinner is an aromatic, filling, and flavorful vegetable chili that I like to serve it with extra jalapenos.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 1 serving
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2 1/2 tablespoons coconut oil

1 medium sweet potato, peeled and cut into 1/4-inch dice

Kosher salt and freshly ground black pepper

4 kale leaves and tender stems, thinly sliced (about 2 cups)

1/2 red bell pepper, cut into 1/4-inch dice

1 scallion, finely sliced

1/2 teaspoon ground cumin

1/2 teaspoon paprika

2 large eggs


  1. Set a large skillet over medium-high heat. Add 2 tablespoons of the coconut oil, the sweet potato, and a pinch of salt and cook until the potatoes begin to soften and brown, about 5 minutes. Add the kale, bell pepper, scallion, cumin, paprika, a pinch of salt, and a twist of black pepper and cook until the kale wilts and softens, about 5 minutes. Taste, adding salt and pepper as needed.
  2. Meanwhile, in a small nonstick skillet, heat the remaining 1/2 tablespoon coconut oil over medium heat. When the pan is hot, carefully crack the eggs into the pan. Cover and cook until the whites are set but the yolks are still runny, about 3 minutes. Season with a pinch of salt and a twist of black pepper.
  3. Top the hash with the eggs and serve.
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