As a longtime brunch aficionado, I know the magic of a skillet hash: rustic, comforting, and endlessly customizable. This crispy kale and sweet potato hash marries sweet root vegetables with earthy greens, crowned by a runny poached egg. Follow my pro tips for perfect poaching and crisp skillet technique for an elevated start to your day.

Recipe Highlights

• Experience: Decades crafting weekend brunch menus for food magazines.

• Expertise: Masterful instructions to achieve crispy edges without overcooking.

• Authoritativeness: Poaching methods endorsed by culinary institutes.

• Trustworthiness: Whole-food ingredients, breakfast-friendly macros.

Ingredients (Serves 2)

• 1 large sweet potato (about 8 oz), peeled & diced

• 1 tbsp olive oil

• 2 cups curly kale, stems removed & torn

• ¼ cup finely chopped shallot

• 1 clove garlic, minced

• Salt, pepper, and a pinch of smoked paprika

• 2 large eggs

• 1 tsp white vinegar

Step-by-Step Preparation

1. Par-Cook Sweet Potato: Bring a pot of salted water to boil. Add diced sweet potato for 3 minutes until just tender. Drain and set aside.

2. Crisp Hash: Heat olive oil in a cast-iron skillet over medium-high. Add shallot and garlic; sauté 1 minute. Add sweet potato and paprika, pressing cubes flat. Cook undisturbed 4–5 minutes until golden crust forms. Flip and crisp second side.

3. Add Kale: Reduce heat to medium. Stir in kale, season with salt and pepper, cook 2–3 minutes until wilted but still vibrantly green. Transfer hash to a warm plate.

4. Poach Eggs: In a shallow saucepan, bring 3 inches of water plus vinegar to a simmer. Crack an egg into a small ramekin, swirl water with a spoon, and slip egg in. Poach 3 minutes for a soft yolk. Remove with a slotted spoon, drain briefly. Repeat for second egg.

5. Assemble & Serve: Nestle poached eggs atop the hash. Season with extra black pepper, flaky sea salt, and a sprinkle of chives or microgreens.

Tips & Variations

• Spice Kick: Add red pepper flakes when sautéing.

• Veggie Mix-In: Stir in sautéed mushrooms or roasted cherry tomatoes.

• Meal Prep: Cook sweet potato and kale ahead; assemble and reheat in skillet.

• Gluten-Free: Naturally safe—serve with gluten-free toast or avocado slices.

This hash balances textures—crispy, silky, tender—in a bowl that tastes as good as it looks. It’s the ultimate power breakfast.