Tuesday, November 15, 2011

Sweet potato and kale hash with baked eggs

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In my last post, I mentioned that with some busy weeks ahead, I need to have quicker solutions for weeknight dinners. Well, breakfast food is always a good source of inspiration for simple meals - most people (myself included) don't have the energy to create elaborate meals first thing in the morning! And of course, breakfast food is just as good, sometimes better, at dinner time. Something like hash is easy as well as very versatile - it can be made with whatever ingredients you prefer. I must admit that this sweet potato and kale hash is not particularly quick, but all the cooking happens in the oven, leaving plenty of time for watching Glee doing important thesis-related work. Versions of hash have been all over the blogs lately, and I was definitely inspired by Cara, Jen, Emily, and Kerstin when I created this one. It's got sweet potatoes lightly spiced with coriander and smoked paprika, roasted with kale and bacon, and topped with baked eggs. It's a complete meal in itself and involves almost no active work.

What is your favorite starch for a fall hash: potatoes, winter squash, or sweet potatoes?

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Sweet potato and kale hash with baked eggs
Serves 4
If you would like to make this vegetarian, omit the bacon and toss the potatoes in a splash of oil before roasting.

1 1/2 pounds sweet potatoes (about 2 medium-large potatoes), peeled and cut into 1/2-inch dice
2-3 slices bacon
1 tsp ground coriander
1/4 tsp hot smoked paprika
Salt
1 bunch curly kale, ribs removed and leaves torn into medium pieces
4 eggs

Preheat oven to 400 deg F. In a large roasting pan, toss sweet potato cubes with bacon, coriander, and paprika and sprinkle with salt. Roast mixture in preheated oven for 20 minutes, until sweet potatoes are almost cooked through, tossing once or twice to distribute rendered bacon fat. Add kale to pan and toss with potatoes. Roast for an additional 7 minutes, until kale is beginning to soften. Toss again, then make 4 small indentations in the vegetable mixture and crack an egg into each. Bake until eggs reach desired degree of doneness, about 10 - 15 minutes (15 minutes will result in fully cooked eggs).

8 comments:

  1. Yum, this is my favorite kind of recipe - quick, healthy, throw an egg on top and you're done.

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  2. Love it! Sweet potatoes are a perfect addition to this savory dish. I seriously would eat this daily!

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  3. Breakfast for dinner is basically my favorite way to eat breakfast...OR dinner! The sweet potatoes are such a nice touch. I love both them and winter squash to no end!

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  4. Looks fantastic. I love kale with sweet potatoes and eggs... and maybe some hot sauce ;)

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  5. Elina - Hot sauce - great idea!!

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  6. ooh what a fun way to enjoy all these healthy fall foods!

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  7. Love this idea :) i did one from a cambridge story with kale and regular potatoes, so this is totally up my alley! hot sauce definitely great on top!

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