Kale & Yam Hash, with Sunny Side-up Eggs
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast / Brunch
Serves: 1
Ingredients
  • Coconut oil (or ghee)
  • ¼ onion, finely diced
  • 1 medium yam, peeled and grated (roughly 1.5 cups after grating)
  • tsp cumin
  • 6 kale leaves, chiffonade (see notes)
  • Salt and pepper
  • 2 eggs
  • Parsley to dress (optional)
Instructions
  1. Heat a tsp of coconut oil at a low heat in a pan.  Add the onion and saute until softened.  Don't allow the onion to brown.
  2. When sufficiently softened add the grated yam, and cook, for approx 4 mins.  Keep the yam moving over the pan so it doesn't stick. Add cumin, then add the kale.  Cook for a further 2-3 mins.  Once the kale has wilted, season, remove the mix from the pan and set aside.
  3. Return the pan to the hob, adding extra oil if it has dried out.  Fry the 2 eggs, till the whites are cooked, but the yolks still runny.
  4. Plate up with the hash on the bottom topping with the 2 eggs and a sprinkling of parsley.
Notes
Chiffonade is a slicing technique used for cutting herbs and flat leaf vegetables (like kale) into thin strips or ribbons. To chiffonade the kale, carefully remove the tough stems by slicing them out, then stack around 3 leaves on top of each other.  Roll up like a cigar then slice across the cigar (at perpendicular to the cigar) with your knife to produce ribbons.
Recipe by Natural Kitchen Adventures at https://naturalkitchenadventures.com/kale-yam-hash-with-sunny-side-up-eggs/