This article was written for Annabel & Grace, which is now part of Rest Less.
Sweet Potato Hash with Fried Eggs
3 medium purple sweet potatoes (Waitrose sells Stokes Purple Sweet Potatoes)
1 medium red onion, diced
3 tablespoons of coconut or rapeseed oil (+ more for cooking eggs, roasting potatoes)
1 bunch of kale, stems removed and rough chopped
3 large organic free range eggs
Freshly ground black pepper
Fresh chilli, finely sliced
Parsley and spring onions to garnish
How to prepare
Preheat oven to 190 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 oil in a heavy cast iron pan 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 softened.
Season potatoes and onion with sea salt, freshly cracked pepper and red pepper flakes (optional) to taste.
Cook eggs in a separate pan by bring enough ghee or coconut oil to coat the pan to medium heat. Sprinkle with sea salt and fresh chilli. Crack eggs into pan and fry until cooked to your liking.
Place eggs on top of potatoes, garnish generously with sliced spring onions and chopped parsley.