YOUR SOLIN GENERATED RECIPE
Egg and Sweet Potato Hash with Sautéed Kale
Skillet-roasted sweet potatoes and savory ground pork tossed with tender kale and topped with sunny-side-up eggs and a pinch of smoky paprika.
INGREDIENTS
2 Large Eggs
2.5 ounces Lean Ground Pork
1 cup Sweet Potato (cubed)
1 cup chopped Kale
1/4 cup diced Yellow Onion
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Peel and dice the sweet potato into small, uniform half-inch cubes to ensure even cooking.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the sweet potato cubes and diced onion to the pan, cooking until the potatoes are tender and golden brown on the edges.
Add the lean ground pork to the skillet, breaking it up with a spatula, and cook until browned and thoroughly cooked through.
Stir in the chopped kale and cook for about two minutes until the leaves are wilted and vibrant green.
Create two small wells in the hash mixture and carefully crack the eggs into them.
Cover the skillet with a lid and cook for three to four minutes until the egg whites are fully set but the yolks remain beautifully runny.
Season the dish with a pinch of salt, black pepper, and smoky paprika before serving hot.