Are we all ready for some cosier Autumn food? I sure am! We are two weeks into secondary school now and we are all exhausted! An earlier start to the day and just being a little bit busier at the moment is draining me slightly! So I can’t wait for a lazy Sunday. A lazy Sunday with some serious comfort food. And what’s better on lazy Sundays then a nice cosy brunch? If you are feeling a little bit like me then you will really appreciate this sweet potato hash, it comes with kale and eggs and cheese, and my friends, it is so good!
Even though this hash feels like comfort food it’s firmly sitting on the healthier side of the fence, especially as brunch recipes go. I mean, you have sweet potato with all its lovely goodness and then kale, the healthy food superstar! And the protein in your poached eggs and feta. Hey, healthy food can be comfort food too right?! Even our girl loves this one, by the way, I don’t know if she realises it’s healthy though. So if you’re thinking the kids won’t dig this then just give it a go, they may surprise you.
This sweet potato hash is really easy to make and can be on your table in 30 minutes. It would also be great as a lunch or a light supper, we’ve definitely had it for supper on one or two occasions. The spices are lovely and warming but not too hot, you can add more heat if you like, I keep it mild for the kiddo. I do, however, add some red chilli peppers to it when it’s served, just for me. Lime wedges on the side are compulsory as the lime juice really lifts the flavours in this. You could swap out the feta if you like but it’s lovely creamy saltiness really makes this dish. I hope you enjoy this as much as we do and I hope you have a lovely lazy Sunday soon x
Sweet Potato Hash with Kale & Eggs
- 650 g sweet potatoes peeled and cut into small cubes
- 1 red onion (180g) sliced
- 1 fat clove of garlic minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1 tsp dried oregano
- 1/4 tsp cracked black pepper
- 1/4 tsp sea salt
- 100 g kale chopped and woody stems removed
- 50 g feta crumbled
- 4 eggs, preferably free range
- 1 tsp apple cider vinegar for poaching the eggs
- fresh coriander leaves
- slices of red chilli pepper
- lime wedges
- Bring a saucepan of water to the boil then add the sweet potato. Reduce heat and simmer until the sweet potato is just soft, about 10 minutes. When the sweet potato is cooked drain and leave sitting, covered, in the colander until you are ready to add it to the skillet.
- While the sweet potato is cooking cook the onion. Heat the oil in a skillet add the onion and cook over a low to medium heat until the onion is nice and soft. About 10 minutes.
- Then add the garlic and cook for 1 minute, now add the spices, salt, pepper and oregano to the skillet. Cook for about another minute. If the pan gets dry add a small splash of water. Stir.
- Tip the sweet potato into the skillet, gently stir it. Place the kale on top, add a splash of water and cover so the kale will steam. This should take about 5 minutes. Give it a little stir once or twice so that the sweet potato doesn't stick to the bottom of the pan.
- Meanwhile, poach the eggs.
- Crumble the feta over the hash, top with the eggs. Serve with lime wedges, coriander leaves and slices of red chilli.