Starting your Saturday with a fresh pot of coffee and a hearty brunch with friends is a pretty good setup for a great weekend. Whether you're running a 5K or hiking in the local parks, sometimes cereal just won't cut it.
Eating hearty doesn't have to be unhealthy either, see a hearty breakfast recipe below.
Sweet Potato and Kale Hash with a Fried Egg
Serves 4
Ingredients
2 medium sweet potatoes, peeled and cut into a fine 1/4-inch dice
2 shallots, finely sliced
1 lb. of bacon, chopped in small bits
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
Optional additions: Bell peppers, finely grated cheese, parsley, hot sauce, etc. Can substitute bacon with sausage also.
Instructions
1. Heat 3-4 tablespoons of extra virgin olive oil in a large skillet over medium heat. Once hot, add in 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.
2. Cook mixture, stirring occasionally, until sweet potatoes are cooked through and tender, about 16-20 minutes.
3. Cook chopped bacon until crispy in separate skillet on mid high heat. Once cooked drain grease and mix bacon into hash mixture.
4. If using frozen kale, 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.
5. Add kale into the skillet approximately during the last five minutes of cooking. Taste the hash and season with additional salt or pepper if needed.
6. As the hash is finishing up cooking, heat 2 tablespoons of olive oil or butter in a large nonstick skillet over medium-low heat. Once hot, 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.
7. Divide the hash among four plates, topping each with one of sunny-side up eggs. Sprinkle the egg with some freshly ground pepper, drizzle with some hot sauce, and enjoy immediately!
Dr. Benjamin Cook is a family medicine physician at JCMG and accepts patients of every age to help address their health needs. He looks forward to being there for the successes and the challenges that his patients will face. For more information, visit www.jcmg.org.