Sweet Potato Hash with Crispy Kale and Eggs

Sweet potatoes and earthy greens—this simple dish is cozy, filling, and ideal for early fall weekends. Easy to prep ahead, and even easier to love.

Ingredients:

• 2 large sweet potatoes, diced

• 1 red onion, sliced

• 1 tbsp olive oil

• 1 tsp smoked paprika

• 1 bunch kale, de-stemmed and chopped

• Salt & pepper to taste

• Eggs (poached or fried)

  
  

Toss sweet potatoes and onion with olive oil, paprika, salt, and pepper. Roast at 425°F for 25–30 minutes, tossing halfway. While the potatoes cook, sauté kale in a bit of oil until crispy and browned. Toss kale with the roasted sweet potatoes and onions to combine. Top the hash with your eggs of choice (I like Sunny). Serve with toast and your favorite hot sauce.