purple sweet potato and kale hash with fried eggs

The mornings here on the westside of LA have been foggy, chilly and showing signs of seasons to come. Which is such a big relief! By noon though the day seems to have swallowed those hints of Fall/Winter and is full-on sweltering Summer again. But I’ve been just soaking up the morning Fall vibes and loving it. And those kinds of mornings call for warming breakfasts like this one. Purple sweet potatoes are my new favorite thing- less sweet than their orange counter parts, and sweeter than their white counterparts, they hit just the right spot. As Goldilocks would say, they’re jusssssttt right. AND, that PURPLE!!!! It’s genius! Recipe below, I hope you enjoy! Wishing you all a very relaxing weekend with lots of yumminess and love! xx- Sarah {PS- Thank you all for your amazing and sweet comments on yesterday’s post, I loved reading them and it got me even more excited about the possibility of having dinners with you!! Lou and I are continuing to try to wrap our brains around a year on the road and will be in touch soon!}

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Sweet Potato Hash with Fried Eggs

Ingredients

3 medium purple sweet potatoes
1 medium white onion, diced
3 tablespoons of ghee or coconut oil (more for cooking eggs, roasting potatoes)
1 bunch of lacinato kale, stems removed and rough chopped
3 large pasture raised humane certified chicken eggs
sea salt
fresh cracked pepper
red pepper flakes
cilantro and green onions to garnish

Instructions

Preheat oven to 375 degrees
Scrub potatoes and cut into 1" chunks
Toss potatoes in just enough oil to coat, place in oven and roast for 20 minutes, or until slightly tender
Place 2 tablespoons ghee or coconut oil in a heavy cast iron skillet and heat over low. Add onion and cook until soft.
Add potatoes to skillet with additional tablespoon of ghee or coconut oil and increase temperature to medium high. Cook potatoes for 5-6 minutes, until browning and then flip. Repeat for roughly 20 minutes, until all sides of potatoes have been browned. Add kale and cook until well softened.
Season potatoes and onion with sea salt, fresh cracked pepper and red pepper flakes (optional) to taste.
Cook eggs in a separate skillet by bring enough ghee or coconut oil to coat the pan to medium heat. Sprinkle with sea salt and red pepper flakes. Crack eggs into pan and fry until cooked to your liking.
Place eggs on top of potatoes, garnish generously with sliced green onions and chopped cilantro.
Serve and enjoy!

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