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November 05, 2022


  • 1  small oniondiced
  • 1  red bell pepperdiced
  • 1  large sweet potatopeeled and diced into 1/2-inch cubes (approx 4 cups cubes)
  • 2  cups  kale leavesroughly chopped
  • 1/4  teaspoon  cumin
  • 1/4  teaspoon  garlic powder
  • 1/4  teaspoon  paprika
  • salt and pepperto taste
  • 4  eggs
  • 1  green onionsliced


  • Heat a large saute pan on medium heat. 
  • Add the diced onion and red bell pepper to the pan and saute for one minute to soften.
  • Add the diced sweet potato and spices to the pan. Cook the sweet potato for 10-12 minutes, stirring often. Place a lid on the pan for the last 5 minutes to soften the sweet potato until fork tender.
  • Add the kale and stir for an additional 1-2 minutes or until the kale is wilted.
  • Use a spatula to create 4 wells in the hash. Crack an egg into each well and cook until the eggs are done to your liking. You can add a lid to the pan to cook the eggs faster.
  • Remove the breakfast hash from the heat. Season with salt and pepper and top with sliced green onion. Serve immediately.


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