Sweet Potato & Kale Hash
When my brothers and I were kids, my mother used to make us eggs poached in tomato sauce. We loved soaking up the eggs and sauce with a piece of crusty bread. Later, in my restaurant I had something similar on my brunch menu. The egg was poached in a hole made in the center of a thick slice of homemade bread. I called them "Moonstruck Eggs" because the mother (Olympia Dukakis) made them in the movie Moonstruck.
I had a craving for them today, but wanted to try updating the old recipe a bit. I diced some sweet potatoes and sautéed them in my cast iron skillet, added some grape tomatoes, a bit of sauce and some kale. I cracked an egg in the middle, covered it for a few minutes until the egg was cooked and I had myself a personal brunch that kept me filled and satisfied for hours.
I didn't plan on eating this whole thing myself ... but I seriously couldn't help it. It was that good!
If you're a vegan, make the hash and skip the egg. You might also want to add some diced onions and if so, add them at the same time as the tomatoes.
Sweet Potato & Kale Hash With A Poached Egg
- 1/2 cup sweet potato, medium dice
- 1/2 cup grape tomatoes, medium dice
- 1/2 cup kale, random pieces broken off their center core
- 1/4 cup tomato sauce or vegetable broth
- 1 small clove garlic, finely chopped
- 2 - 3 Tbsp. olive oil
- 1 egg
- Season with salt and pepper
Place a skillet over medium heat. Add oil and heat.
Add potatoes and cook (covered) for 2-3 minutes or just until they begin to soften.
Add the garlic and cook until it begins to color (about 30 seconds).
Follow with the tomatoes and the sauce or broth and cook for another minute.
Stir in the kale, season with salt and pepper, make a space in the middle and crack in an egg (or two).
If a bit dry, add a splash of water or a bit more broth.
Cover and cook for about 3 minutes or until the egg is done.