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.

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.

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!

Avocado and Fried Egg Sandwich

Marathon training was very time consuming, and often took away from my passion of cooking. I am glad to say that training is over and the Holidays are among us! I can't wait to dive back into the kitchen and share new recipes with you. 

Until then, I thought I would share a sandwich I made on one of those long training nights. Towards the end of the training schedule, the runs got further and longer, meaning dinner options had to be quick. Eggs were often my solution for this. They are quick, healthy and very filling. Not to mention, they provide the protein needed to recover muscles after a long run.

I dove right in, then remembered I needed to take a picture!

This sandwich was quite enjoyable and inspired by one I recently had in Austin. Toast your favorite bread (gluten or sans gluten), slice ripe avocado, fry two eggs, schmear pepper jelly or favorite condiment on the bread and assemble. I didn't include cheese because I was doing no dairy the weeks before the race, but I bet a slice of Swiss would be delightful on this bad boy!

Avocado and Fried Egg Sandwich

Yields: 1 serving
Prep Time: 5 min
Cook Time: 2-4 min

2 slices bread, toasted

1/2 ripe avocado, sliced

2 eggs

pepper jelly or onion jam (or caramelized onions)

lettuce or fresh spinach

mayonnaise, mustard, cheese (optional toppings)

Toast 2 slices of bread and prep all of the condiments and sandwich components for assembly.

Heat a medium non-stick skillet over medium heat. Once the pan is hot, melt a little bit of butter in the pan. Crack two eggs into the pan, being careful not to burst the yolk.

After about a minute, flip the eggs over gently to fry the other side, again being careful not to disturb the yolk. Cook the egg to desired firmness. I like a runny yolk since I don't use mayo or cheese on my sandwich.

Place the fried eggs, avocado and other sandwich components onto the toasted bread, slice in half and devour!

Go crazy and try a new condiment, like Stonewall's Kitchen Roasted Garlic Onion Jam or a Seven Pepper Jelly. Or even, a pesto or olive tapenade.