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Fall Vegetable Hash

Prep Time30 minutes
Total Time45 minutes
Course: Breakfast, brunch, lunch
Cuisine: American
Keyword: brunch, garlic, hash, hash brown, kale, onion, sweet potato, vegan, vegetarian
Yield: 4 people

Equipment

  • Cutting Board
  • Chef's Knife
  • Cast Iron Pan

Ingredients

  • 1 medium sweet potato diced
  • 1 russet potato small diced
  • 2 cloves garlic minced
  • 1 medium red onion small diced
  • green bell pepper small diced
  • 1 1/2 cups kale chiffonade
  • 1/2 tsp paprika
  • tt salt and pepper
  • 1/4 c neutral vegetable oil
  • 4 eggs

Instructions

  • Bring a large cast iron skillet to medium heat. Add 2 tablespoons of oil. When oil begins to heat, add both varieties of diced potato. Stir potatoes to coat with oil, then let fry undisturbed, to encourage browning, about 5 minutes. Adjust heat as needed to prevent burning. When potatoes have begun to brown, use a spatula carefully lift and flip potatoes, to uncrowned side. Let them sit undisturbed for another 2-3 minutes.
  • Turn heat to medium high, add garlic, onion and bell pepper to potatoes. Season with salt, pepper, paprika and stir to combine. Sauté until onions/peppers begin to caramelize, moving often to prevent burning. Add kale and fold into hash. cook until kale is just wilted. Remove from heat and adjust seasoning before seasoning. Serve immediately by topping each serving with a fried egg.
  • Notes **to fry an egg**: add remaining oil to a non stick or stainless still frying pan. Bring pan to medium heat. Crack a whole, unscrambled egg into to the pan. Allow egg to pop and edges to begin to rise before flipping, about 2 minutes. Season with salt and pepper, and use a spatula to gently flip egg over. Repeat seasoning. Cook until desired donees and serve immediately.