This easy skillet sweet potato hash with kale, eggs, and avocado is a filling, savory, healthy meal that is great for breakfast or any time of the day.
1large sweet potato,peeled and diced (about 2 cups)
2tablespoonsextra-virgin olive oil
1/2large red onion,diced
1red bell pepper,cored, seeded, and diced
1yellow bell pepper,cored, seeded, and diced
2cupspacked chopped kale,stems and ribs removed
Kosher salt and freshly ground black pepper,to taste
1large ripe avocado,pitted, peeled, and sliced
Preheat the oven to 425°F.
Bring a large pot of salted water to a boil. Add the sweet potatoes and cook until fork-tender, 5 to 7 minutes. Drain well and pat dry with a paper towel.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the sweet potatoes, spreading them out in an even layer. Reduce the heat to medium and cook for 5 to 7 minutes, stirring occasionally, until evenly browned. Add the onion and peppers and cook for 5 minutes longer, until softened. Stir in the garlic and chopped kale and cook for 2 minutes. Season with salt and pepper to taste.
Turn off the heat and make four indentations in the hash to make room for the eggs. Crack an egg into each indentation. Transfer the skillet to the oven and bake for 10 to 15 minutes, until the eggs are set.
Top the hash with the avocado slices, sprinkle with salt and pepper, and serve immediately.