Sweet Potato & Kale Hash
- 2 sweet potatoes, chopped into similar size squares
- 1 onion, chopped
- 4 washed large kale leaves (I rip it into small pieces)
- 2 garlic cloves, minced
- 2 tbsp extra virgin olive oil (EVOO)
- 1/2 package of Trader Joe’s soy chorizo
- 1/2 tsp salt
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- Pepper to taste
- 4 pasture-raised eggs on top (I like over-medium eggs on top for a runny yolk)
- Drizzle with chimichurri sauce (optional):
- 1 cup fresh parsley
- 3/4 cup EVOO
- 3 tbsp vinegar (I like red wine but use what you have)
- 2 tbsp dried oregano
- 2 tsp ground cumin
- 1/2 tsp salt
- 2 tsp garlic powder
- 1/2 tbsp hot sauce
- Wash and cut vegetables according to description.
- Heat EVOO in a skillet on medium heat. Add onions and sweet potatoes and stir occasionally to brown potatoes on all sides.
- When potatoes begin to brown add garlic, salt, spices, chorizo, and kale.
- Cook about 8 minutes or until potatoes are done to liking.
- Lastly, cook eggs any way you like them for hash-style. Over-medium eggs are the best in my opinion but if you don’t like a runny yolk try scrambled eggs! Serves 2.
A recent health goal of mine is focusing on having vegetables at every meal. I am not always perfect (trust me, no one is) but it is about being aware of what you are consuming. It is great to start with a hearty breakfast that contains vegetables (kale), protein (eggs & soy chorizo), healthy fats (EVOO), and complex carbohydrates (sweet potato). When meals contain protein, fats, and fiber they take longer to digest. In turn, this meal will keep you satisfied and feeling full for several hours. Plus, it tastes amazing!