Golden Harvest Hash with Poached Egg
This delicious Golden Harvest Hash features a vibrant mix of sweet potatoes, red onion, green bell pepper, and kale, seasoned with smoked paprika and garlic powder. Topped with a perfectly poached egg, it's a wholesome and satisfying meal perfect for breakfast, brunch, or a light dinner.
Equipment
- large skillet or cast iron pan
- small saucepan
- slotted spoon
- small bowls or ramekins
Ingredients
Hash
- 1 tbsp olive oil
- 1.5 cups sweet potato, diced
- 0.5 red onion, diced
- 0.5 green bell pepper, diced
- 2 cups chopped kale
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- Salt and black pepper to taste
- 0.25 cup vegetable broth (or water)
Poached Eggs
- 2 large eggs
- 1 tsp white vinegar
Garnish (Optional)
- Fresh parsley for garnish
Instructions
Making the Hash
- Heat olive oil in a large skillet over medium-high heat.
- Add sweet potato, red onion, and green bell pepper to the skillet; sauté for 8-10 minutes until softened and lightly browned.
- Stir in kale, smoked paprika, and garlic powder; cook for 3-5 minutes until kale is wilted.
- Pour in vegetable broth and simmer until liquid evaporates, coating the vegetables. Season with salt and pepper.
Cooking the Eggs
- Fill a small saucepan with 3-4 inches of water, bring to a gentle simmer, and add white vinegar.
- Crack each egg into a separate small bowl, then gently slide them into the simmering water. Cook for 3-4 minutes for a runny yolk.
- Remove eggs with a slotted spoon and drain excess water.
Serve
- Divide the hash onto two plates and top each with a poached egg. Garnish with fresh parsley if desired and serve immediately.
Notes
For extra flavor, you can roast the sweet potatoes in the oven before adding them to the hash. Adjust the cooking time for the eggs to achieve your preferred yolk consistency.