Jun 162013
 

Roasted Sweet Potato and Kale with Fried Egg

First of all…Happy Father’s Day to all of the dads out there! My dad actually passed away when I was 5 years old. I think about him often but I am also lucky enough to have a Stepdad in my life so this day is exceptionally meaningful to me. I hope everyone is celebrating and having a wonderful Father’s Day weekend!

Second, I am leaving for Peru tonight with my best friend Megan! IAMSOEXCITED! We’ll be spending some time in Peru and then a few days in Quito, Ecuador where we’ll meet up with our good friend Kristina who’s been living there. This blog will be a little quiet for the next two weeks but I’ll be sure to post about my Sudamerica adventures as soon as I can! You can also follow me on Twitter or Instagram.

Finally, this dish. Roasted sweet potatoes and kale are some of my favorite veggies to add to any meal. Top it off with a fried egg and I am in heaven. This recipe was inspired by my I’m-too-broke-to-eat-brunch-every-weekend meal plan. Combined with a piping hot cup of good coffee, and maybe a tiny drizzle of balsamic vinegar (or lots of hot sauce), you’ll have a delicious, healthy, and cheap(!) brunch dish in no time. It’s also easy to double, triple, quadruple, etc. the recipe if you’re having friends over.

Tiny cubes of sweet potato, kale leaves, and onions are roasted until the kale comes out crispy, the sweet potatoes are soft, and the onions are caramelized. Then you just add a fried egg! You could also make this a scramble or poach your eggs instead if you’re not into frying eggs.

South America, HERE WE COME. Talk to you guys soon! :)

Roasted Sweet Potato and Kale with a Fried Egg

Brunch: Roasted Sweet Potato and Kale with a Fried Egg
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 1 Sweet potato
  • 1/2 Medium sized red onion
  • 1 Handful of kale leaves (about 1 cup), cut into 2-3 inch pieces
  • 1.5 Tablespoons of olive oil
  • 2 Eggs
  • 1/2 Teaspoon red pepper flakes, optional
  • Salt and Pepper to taste
Instructions
  1. Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
  2. Cut the sweet potato and red onion into small, 1 inch cubes.
  3. In a large bowl, combine the sweet potatoes, onions and kale.
  4. Drizzle olive oil over the mix and toss until the veggies are well coated.
  5. Lay everything on the baking sheet in a single layer.
  6. Sprinkle the red pepper flakes and salt over everything evenly.
  7. Bake for 30-40 minutes or until the sweet potatoes are soft and the edges are starting to brown.
  8. About 10 minutes before the sweet potatoes are done, fry up the two eggs. You can actually make them however you'd like (poached, fried, scrambled, etc.).
  9. When the sweet potatoes are done, split the mixture between two plate, top each plate with an egg and then finish off with a small sprinkle of salt and pepper.
  10. Serve immediately (and with hot sauce if that's your thing!).

 

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  3 Responses to “Brunch: Roasted Sweet Potatoes and Kale with a Fried Egg”

  1. Ahhh! Have fun! I can’t wait to hear all about the food down there. Enjoy some alpaca steaks and pisco sours!

  2. How exciting! Have fun on your trip :)
    I have a similar recipe on my blog but it calls for curry as well. Curry + sweet potatoes = one fine combination

  3. Ah, breakfast hashes, can’t live without them. Love this combination. Have a fabulous time on your trip, it sounds wonderful.

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