Print
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
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 345 kcal
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
-
Cut potatoes into 1/2-inch cubes, leaving skin on. Steam over a pot of boiling water, just until softened, about 5 minutes.
-
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.
-
Gently fold in kale until wilted, about 2 minutes.
-
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.
-
Divide hash between four bowls and top each bowl with a single egg before serving.