I like to make a big batch, through step 4. Then each morning I pull out just what I need, toss it back in the skillet to heat it up and add a little more crunch to the potato, fry up an egg and enjoy.

This is a great recipe when entertaining house guests. I can make the majority of it ahead of time so I’m not spending quality visiting time in the kitchen. And for my friends who have special dietary needs it’s easy to adjust. For instance, those on Whole30 just swap out the butter for coconut oil or clarified butter. It’s delicious and healthy!

 

Ingredients

2 medium sweet potatoes, peeled and dice into small cubes

1 medium onion, finely diced

2 cups kale, finely chopped

3 tbsp butter, or cooking fat of choice

1 tbsp minced garlic

1/4 tsp ground sage

1/4 tsp smoked paprika

1/4 tsp rosemary

1 tsp coarse sea salt

Instructions

In frying pan on medium heat, melt butter. Add sweet potatoes, onions, garlic and sage.

Stir and mix well. Cook, stirring occasionally, for 15 minutes.

Add kale, smoked paprika, rosemary and sea salt.

Cook for another 15-20 minutes or until the edges of the sweet potatoes start to brown and are fully cooked through and tender.

Serve with a sunny side up egg (or two) and eat up!

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Quick tip: Not everyone likes sunny side up eggs because the top of the egg never touches the heat at all, the whites can be on the slimy side. One method for remedying this involves steaming the eggs by sticking the lid on the skillet while the eggs are cooking.

Recipe and image courtesy of Isabel Eats.