* Sweet Potato Hash *
2 Bell Peppers, seeds removed, sliced diagonal into rings
2 Cloves Garlic, minced
1 Onion, diced small
1 Bunch Kale, ribs removed and sliced thinly
1 Pound Sweet Potatoes, diced into half moons
1 Bunch Parsley, diced finely or Pinch Dried Parsley
2 Ounces Parmesan Cheese, grated
6-8 Eggs
Hot Sauce
Salt & Pepper
Preheat the oven to 400°F.
In a large oven safe pan, heat 2 teaspoons of olive oil on medium-high until shimmering. Add the sliced sweet potatoes and cook stirring occasionally, approx. 8 minutes, or until browned and crispy.
Reduce the heat to medium and add 2 teaspoons of olive oil to the pan. Add the sliced onions, bell peppers and garlic; season with salt and pepper. Cook, stirring occasionally, 4-6 minutes, or until softened and fragrant.
Add the kale to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until wilted. Turn off the heat. Transfer the hash into a baking dish if you pan is not oven safe.
Create 2 wells in the hash. Crack an egg into each well; season with salt and pepper. Top the eggs and hash with the cheese. Bake 10-12 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven.
