Sweet Potato-Beet Hash with Fried Eggs and Kale

Sweet Potato-Beet Hash with Fried Eggs and Kale
ingredients
all
3 whole Sweet potatoes
medium-size
1 tbsp Coconut oil
Sea Salt
to taste
Cinnamon
to taste
2 whole Beet
medium-size
Coconut oil
variable amounts
1 whole Onion
medium-size
2 tbsp Coconut oil
1 bunch Kale
Lacinato
Pepper
to taste
4 large Eggs
This recipe has been a great way to introduce beets and kale to some who have never tried. The sweetness of the potatoes and the savory eggs makes this breakfast one of our camp favorites.
1
Preheat oven to 400 degrees.
2
Scrub potatoes and cut into 1" chunks.
3
Toss potatoes in just enough oil to coat, sprinkle with sea salt and cinnamon and place in oven and roast for 20 minutes, or until slightly tender.
4
Scrub, cut and roast beets in a separate pan using the same method as potatoes omitting cinnamon and roasting for 30 minutes, or until slightly tender.
5
Place 2 tablespoons coconut oil in a heavy cast iron skillet and heat over low. Chop onion and add it to the hot oil. Then cook it until soft.
6
Add potatoes and beets to skillet with additional tablespoon coconut oil and increase temperature to medium high. Cook for 5 minutes, until browning, and then flip.
7
Repeat for roughly 10 minutes, until all sides of potatoes and beets have been browned.
8
Remove kale stems, chop kale and cook until well softened. Season with sea salt and fresh cracked pepper to taste.
9
Take a separate skillet and put in enough coconut oil to coat the pan. Heat to medium heat, then crack the eggs open and fry until cooked to your liking.
10
Place eggs on top of hash. Serve and enjoy!
notes
Chef Uber is formally known as Mama Mia and Veggetti.