Monday, October 21, 2013

Sweet Potato and Kale Breakfast Hash

Sometimes you just need a hearty breakfast. I finally made it back into the running circuit after several broken toes and flare ups. Ryan and I ran the Bull City Race Fest 5 Miler yesterday and had a blast! I was supposed to do the half marathon, but decided to drop back and not push myself. Best decision I have made yet!! When I got home, my stomach started growling instantaneously, and made me think of this amazing hearty breakfast I made a few days prior.

Sweet Potato and Kale Breakfast Hash |

I always have sweet potatoes in my kitchen now, especially being gluten free. I still crave carbs and since bread doesn't cut it, sweet potatoes fill that void. I usually bake a few at a time, so I have leftovers to eat during the week. I just happened to have one already cooked in the fridge, so chopped it up and made a hash. If you plan ahead, you can bake the potatoes the night before for a quick breakfast the next morning.

Sweet Potato and Kale Breakfast Hash |

In my opinion, a breakfast hash isn't complete without a fried egg (runny yolk of course) on top! I tossed a little kale in there for some color and Vitamin A, C and K!!

Sweet Potato & Kale Breakfast Hash

Yields: 1 serving 
Prep Time: 5 minutes
Cook Time: 10 minutes

1 small sweet potato, cooked and cubed
1 teaspoon grapeseed oil, split
2 tablespoons red onion, diced
1 cup fresh kale, chopped
1 slice favorite cheese
1 organic egg
salt and pepper

Over medium heat, saute the onion in 1/2 oil in a medium saute pan until translucent (about 5 minutes). Stir in the kale and cook just until wilted, then add in the sweet potato and heat through. Transfer the hash to a plate, top with a slice of cheese right away to allow this to melt. 

Add in the remaining grapeseed oil and fry the egg to desired style. I like an over-easy egg so the yolk is still runny. Place the egg on top of the hash and salt and pepper to your little hearts desire! Enjoy!

Sweet Potato and Kale Breakfast Hash |

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