Description

This sweet potato hash with greens and poached eggs is a simple, colorful meal built from caramelized sweet potatoes, Brussels sprouts, Tuscan kale, and curly endive, all cooked in extra virgin olive oil until tender and lightly crisp. Finished with perfectly poached eggs, it’s hearty enough for breakfast, lunch, or dinner, and an easy way to turn everyday vegetables into a satisfying meal.

Ingredients

extra virgin olive oil
1 small sweet potato, cut into small cubes
8-10 Brussels sprouts, quartered
1 sprig rosemary, cut into 2 pieces
2 garlic cloves, smashed and finely chopped
1 generous handful Tuscan (Lacinato) kale, finely chopped
1/2 head curly endive (frisée), soaked in cold water for 20 minutes and drained
sea salt and freshly ground black pepper
2 pasture-raised eggs (double for more protein)

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Instructions

Prepare all the vegetables.
Heat a large sauté pan with a lid over medium heat. Add a generous drizzle of extra virgin olive oil, followed by the sweet potato, Brussels sprouts, and rosemary. Arrange the Brussels sprouts cut-side down as much as possible. Cover and cook undisturbed for about 10 minutes, until the vegetables begin to caramelize.
Remove the lid and stir. Add the garlic, kale, curly endive, another drizzle of olive oil, salt, and pepper. Reduce the heat to low, cover, and cook for 5 minutes.
Remove the lid, stir once more, and cook uncovered for another 2-3 minutes, until the greens are wilted but still vibrant.
Meanwhile, poach the eggs. Bring a saucepan of water to a boil, then reduce the heat so the water is just below a simmer. Crack each egg into a small cup. Stir the water to create a gentle whirlpool and carefully slide in the eggs. Cover and cook for about 4-5 minutes, until the whites are set and the yolks remain runny.
Divide the vegetable hash between serving bowls. Top with the poached eggs, season generously with salt and black pepper, and finish with a drizzle of extra virgin olive oil.

Notes

Greens: Curly endive (frisée) gives this hash its signature texture and pleasantly bitter flavor, but escarole, radicchio, spinach, Swiss chard, or additional kale all work well.

Protein: Poached eggs are my favorite topping, but this hash is equally delicious with grilled steak, leftover chicken, smoked salmon, or simply sprinkled with hemp hearts for a vegan version.

Make ahead: The vegetable hash keeps well in the refrigerator for up to 2 days. Reheat gently in a skillet and poach fresh eggs just before serving.