Winter Breakfast Hash Recipe
A cozy winter morning calls for an equally cozy breakfast. This winter hash with sweet potato, beets, and kale is warm and comforting, and also the perfect combination of nutritious and delicious. The best part is that it’s all cooked in one skillet along with the fried eggs, making cleanup a breeze.
Ingredients
- 2 tbsp California Olive Ranch 100% California Extra Virgin Olive Oil, plus more as needed
- 1 small red onion, sliced
- 1 large sweet potato, cut into 1 inch pieces
- 1 red beet, cut into 1 inch pieces
- 1 golden beet, cut into 1 inch pieces
- Salt, to taste
- 6 pieces of dino kale, stems removed, cut into ribbons
- 3 eggs
- Green onions, for topping
- Everything bagel spice, for topping
Instructions
Preheat a cast iron skillet over medium heat. Add the olive oil, then the onions, cooking for one minute until softened.
Add the sweet potato and beets and salt generously. Cook for 20 minutes, stirring regularly. Add water to the pan as needed if things start to stick. After 20 minutes, cover the pan and let cook for an additional 10-15 minutes until the potatoes and beets are tender.
Add the ribboned kale and 2 tbsp of water, stirring until combined with the rest of the veggies. Add the top back and cook for another 2-3 minutes, until kale is soft.
Use a wooden spoon or rubber spatula to make four wells in the pan. Drizzle in a little more olive oil in each well and crack an egg directly into the well. Cook for a few minutes, until eggs are cooked through. Top with green onions and sprinkle fried eggs with everything bagel spice.
Enjoy!