A Market for Everyone owned by our Community
OUR DOYLESTOWN STORE
29 W State St., Doylestown PA
Phone: 215-348-4548 | Map
MON-FRI: 10:00am - 7:00pm
NEW! SAT: 9:00am - 6:00pm
SUN: 10:00am - 6:00pm
OUR DOYLESTOWN STORE
29 W State St., Doylestown PA
Phone: 215-348-4548 | Map
MON-FRI: 10:00am - 7:00pm
NEW! SAT: 9:00am - 6:00pm
SUN: 10:00am - 6:00pm
A Market for Everyone owned by our Community
29 W State Street, Doylestown PA | Map
Phone: 215-348-4548 | Parking Info
MON-FRI: 10:00am - 7:00pm | NEW! SAT: 9:00am - 6:00pm | SUN: 10:00am - 6:00pm
Winter Saturday Hours: 9:00 - 6:00

Sweet Potato and Kale Hash


Sweet_Potato_and_Kale_Hash.jpg

Recipe submitted by Mimi Warren, MS, CCN, Certified Nutrition Specialist

 

Ingredients:

  • 2 medium sweet potatoes, peeled and cut into a fine ¼" dice
  • 2 shallots, finely sliced
  • 1 red bell pepper, cut into a fine ¼" dice (optional)
  • 2 - 3 cups frozen kale (recommended) or fresh kale
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Pinch red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 4 eggs
  • Extra virgin olive oil
  • Butter (optional) 

Instructions:

1)   Heat 4 tablespoons of extra virgin olive oil in a large skillet over medium heat. Once hot, add in the finely diced sweet potatoes, finely sliced shallot, cumin, paprika, red pepper flakes, and season very generously with Kosher salt and freshly ground black pepper. You could also add in 1 finely diced red bell pepper if you have one (I didn't have one, but I will probably add this next time).

2)  Cook mixture, stirring occasionally, until sweet potatoes are cooked through and tender, about 15-18 minutes.

3)   If using frozen kale (recommended, it's so quick and easy!), heat it according to package directions, then wrap kale in a couple paper towels and wring out any excess moisture. If using fresh kale, remove ribs and stems and roughly chop leaves.

4)   Add kale into the skillet approximately during the last 5 minutes of cooking. Taste the hash and season with additional salt or pepper if needed.

5)   As the hash is finishing up cooking, heat 2 tablespoons of olive oil or butter (or a mixture of both) in a large nonstick skillet over medium-low heat. Once hot (adding a droplet of water to the pan should make it sizzle), crack open eggs and add them, one at a time, into the skillet. Season with salt and pepper and cover with a lid. This will help the tops of the whites to set before overcooking the bottom of the eggs. The eggs are done cooking once the whites are just set (the yolk will still be runny).

6)   Divide the hash among four plates, topping each with one of sunny-side up eggs. Sprinkle the egg with some freshly ground pepper, drizzle with some sriracha (completely optional), and enjoy immediately!

Recipe complements of Sharedappetite.com


Be the first to comment

Please check your e-mail for a link to activate your account.

WELCOME!

Our Co-op is open to owners AND non-owners alike! Everyone is invited to shop at our community-based market.


SIGN UP FOR THE APPETIZER

our monthly newsletter


UPCOMING EVENTS


Jul
11
Tue

Food For Thought Book Club -Bee Time: Lessons from the Hive

Join us at The Doylestown Bookshop for a lively discussion of "Bee Time:...
Learn more …


Jul
15
Sat

Trickling Springs Ice Cream Tasting

Stop in and cool off with a tasting of Trickling Springs Creamery ice...
Learn more …


Jul
16
Sun

Backyard Beans Cupping

Stop in for a tasting with Backyard Beans, locally roasting coffees in Lansdale,...
Learn more …



View all upcoming events

OUR PARTNERS