Having reviewed countless brunch spots from Portland to Melbourne, I can attest that a well-executed hash transforms humble ingredients into a satisfying feast. This recipe combines caramelized sweet potatoes with garlicky kale, crowned by silky poached eggs whose runny yolks become a natural sauce. It’s a balanced plate of color, texture, and nutrition, perfect for leisurely mornings or a hearty lunch.
Ingredients
2 medium sweet potatoes, peeled and diced into ½” cubes
2 tbsp olive oil, divided
Salt and pepper, to taste
1 small shallot, finely chopped
2 garlic cloves, minced
4 cups chopped kale, stems removed
4 large eggs
1 tbsp white vinegar (for poaching)
Optional garnish: chopped chives or parsley
Preparation Steps
Cook sweet potatoes: Heat 1 tbsp oil in a large skillet over medium-high heat. Add sweet potatoes, season, and cook, stirring occasionally, until tender and golden (12–15 minutes). Transfer to a plate.
Sauté aromatics: In the same skillet, add remaining oil, shallot, and garlic. Cook 1–2 minutes until fragrant.
Wilt kale: Add kale, season lightly, and cook until just wilted (3–4 minutes). Return sweet potatoes to skillet; toss to combine and keep warm.
Poach eggs: Bring a wide saucepan of water with vinegar to a gentle simmer. Crack each egg into a small bowl and gently slide into water. Poach 3–4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.
Assemble: Divide hash among plates, top each with a poached egg, and garnish with chives or parsley. Season eggs with salt and pepper.
Expert Tips
Even browning: Don’t overcrowd the pan when cooking sweet potatoes.
Vinegar in poaching water: Helps the egg whites coagulate neatly.
Make ahead: Sweet potatoes can be roasted earlier; finish sautéing kale and reheat hash before serving.
This sweet potato and kale hash brings together sweet, savory, and earthy notes, all highlighted by the luscious yolk. It’s a versatile dish that feels both comforting and sophisticated.
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