Things that make you go mmmmmm…
For some, breakfast is their favorite meal of the day. I know for me, I can eat breakfast food for breakfast, lunch, and dinner! Here in the south, biscuits and gravy for dinner is a must. That warm, fresh baked biscuit smothered in a thick white gravy that was made from the grease that you fried your country sausage in….well, it renders me speechless and let me tell you, folks, that is a hard thing to do! HOWEVER, this type of meal in probably the reason why we have so many overweight people in Texas and heart disease is one of the leading causes of death. Things like breast cancer, high blood pressure, diabetes and many more diseases, are also linked to obesity. Yikes!
With that being said, trying to eat healthier is definitely a goal of mine for 2018 especially since I have acquired some extra poundage from the holidays! Here is one of my favorite recipes that keeps my love of breakfast around but also keeps my heart and body healthy, otherwise known as the ultimate Breakfast Goals!
SWEET POTATO AND KALE HASH
- 2 medium sweet potatoes, peeled and cut into a fine 1/4″ dice
- 2 shallots, finely sliced
- 1 red bell pepper, cut into a fine 1/4″ dice (optional)
- 2 – 3 cups frozen kale (recommended) or fresh kale
- 1 teaspoon cumin
- 1 teaspoon paprika
- Pinch red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 4 eggs
- Extra virgin olive oil
- Butter (optional)
- Heat 4 tablespoons of extra virgin olive oil in a large skillet over medium heat. Once hot, add the finely diced sweet potatoes, finely sliced shallot, cumin, paprika, red pepper flakes, and season very generously with Kosher salt and freshly ground black pepper. You could also add in 1 finely diced red bell pepper if you have one (I didn’t have one, but I will probably add this next time).
- Cook mixture, stirring occasionally until sweet potatoes are cooked through and tender, about 15-18 minutes.
- If using frozen kale (recommended, it’s so quick and easy!), heat it according to package directions, then wrap kale in a couple paper towels and wring out any excess moisture. If using fresh kale, remove ribs and stems and roughly chop leaves.
- Add kale to the skillet approximately during the last 5 minutes of cooking. Taste the hash and season with additional salt or pepper if needed.
- As the hash is finishing up cooking, heat 2 tablespoons of olive oil or butter (or a mixture of both) in a large nonstick skillet over medium-low heat. Once hot (adding a droplet of water to the pan should make it sizzle), crack open eggs and add them, one at a time, into the skillet. Season with salt and pepper and cover with a lid. This will help the tops of the whites to set before overcooking the bottom of the eggs. The eggs are done cooking once the whites are just set (the yolk will still be runny).
- Divide the hash among four plates, topping each with one of the sunny-side-up eggs. Sprinkle the egg with some freshly ground pepper, drizzle with some sriracha (completely optional), and enjoy immediately!