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As the sun rises and bathes the world in warm hues, there's no better way to greet the day than with a hearty dish that embodies both flavor and nourishment. Enter the Sweet & Savory Sunrise Hash, a delightful medley of sweet potatoes, vibrant vegetables, and aromatic spices that promises to awaken your taste buds and fuel your morning. This recipe captures the essence of balance—combining the earthy sweetness of potatoes with the savory punch of spices and fresh vegetables. Whether you serve it as a satisfying breakfast, a vibrant brunch option, or even a light dinner, this dish is sure to become a staple in your culinary repertoire.

Sweet Potato & Kale Breakfast Hash

Start your day right with the Sweet & Savory Sunrise Hash, a mouthwatering blend of sweet potatoes, fresh vegetables, and aromatic spices. This nutritious dish is not only packed with vitamins and minerals but also versatile enough for any meal. Perfect for busy mornings or a comforting brunch, it's easy to customize with your favorite ingredients. Whether you add eggs for extra protein or keep it plant-based, this hash delivers deliciousness in every bite. Try it today for a fulfilling culinary experience!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 cups kale, roughly chopped (stems removed)

1 red bell pepper, diced

1 teaspoon smoked paprika

½ teaspoon cumin

Salt and pepper to taste

4 large eggs (optional)

Fresh parsley, chopped for garnish

Hot sauce (optional, for serving)

Instructions
 

Cook the Sweet Potatoes: In a large skillet, heat the olive oil over medium heat. Add the diced sweet potatoes and season with salt and pepper. Cook for about 10-15 minutes, stirring occasionally, until they start to soften and slightly caramelize.

    Add Onion and Garlic: Add the diced onion to the skillet and cook for an additional 5 minutes, until the onion is translucent. Then, stir in the minced garlic and cook for an extra 1-2 minutes, until fragrant.

      Incorporate Bell Pepper and Kale: Add the diced red bell pepper, smoked paprika, and cumin to the skillet. Cook for another 3-4 minutes, then fold in the chopped kale. Cook until the kale has wilted and softened, about 2-3 minutes.

        Cook the Eggs (Optional): If you’re adding eggs, make four small wells in the hash mixture and crack an egg into each well. Cover the skillet and reduce the heat to low. Cook for 5-7 minutes, or until the eggs are set to your liking.

          Garnish and Serve: Remove the skillet from heat and sprinkle with fresh parsley. Serve the hash immediately, with hot sauce on the side if desired.

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings