Print
Make breakfast healthier, tastier, and more satisfying with simple swaps. Sweet Potato, Kale, Mushroom Hash features cholesterol-free corn oil. #ChooseMazola | theeverykitchen.com

Sweet Potato, Kale, Mushroom Hash

#Ad Make breakfast healthier, tastier, and more satisfying with simple swaps. Sweet Potato, Kale, Mushroom Hash favors sweet potatoes over white, meaty mushrooms over corned beef, and cholesterol-free Mazola Corn Oil. | #vegetarian #glutenfree #sugarfree #ChooseMazola | theeverykitchen.com

Course Breakfast, Brunch
Keyword gluten free, sugar free, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 345 kcal
Author Danielle Cushing

Ingredients

  • 1 1/2 pounds sweet potatoes
  • 3 tablespoons Mazola┬« Corn Oil divided
  • 12 ounces slided mushrooms
  • 1/4 cup freshly grated ginger
  • 2 cloves minced garlic
  • 1 tablespoons garam masala
  • 1 teaspoon salt
  • 8 ounces chopped kale
  • 4 eggs

Instructions

  1. Cut potatoes into 1/2-inch cubes, leaving skin on. Steam over a pot of boiling water, just until softened, about 5 minutes.
  2. In a large saute pan, heat 2 tablespoons oil over medium-high heat. Add sweet potatoes, mushrooms, ginger, garlic, garam masala, and salt and cook until browned, stirring often, about 10 minutes.
  3. Gently fold in kale until wilted, about 2 minutes.
  4. In a separate skillet, heat remaining tablespoon of corn oil over medium-high heat. Gently fry the eggs until whites are cooked and yolks are still runny.
  5. Divide hash between four bowls and top each bowl with a single egg before serving.