This Sweet Potato & Kale Hash with Eggs is an excellent way to get in some veggies at breakfast! A one-dish meal ready in 30 minutes!
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Eggs. They’ve been given a bad rap in the past. Too much cholesterol. Too high in fat. Risk of salmonella. Well guess what? A lot of this bad PR has thankfully been debunked and we can enjoy our eggs once again!
With the most recent release of the USDA’s 2015 dietary guidelines, the 300 mg per day restriction on dietary cholesterol has been removed. Eggs are full of good-for-you nutrients! They are an all-natural source of high-quality protein and contain a number of other nutrients, all for 70 calories per whole egg. While egg whites contain some of the eggs’ high-quality protein, riboflavin and selenium, most of an egg’s nutrition is found in the yolk. Nutrients such as vitamin D, choline, lutein and zeaxanthin, are all found within the yolk of an egg. So stop tossing out the yolk!
Onto the next problem: salmonella contamination. The reason for this is most eggs sold in cartons are NOT pasteurized. The good news? Davidson’s™ eggs are pasteurized. This is done in an all-natural warm water bath to eliminate the risk of Salmonella in eggs. The combination of time and temperature heats the eggs in their shells to the exact temperature needed to destroy all bacteria, exceeding established food safety standards—without cooking the egg. Runny eggs and raw cookie dough here I come!
Davidson’s™ erases any worries when making recipes calling for raw or undercooked eggs—and removes the fear of cross contamination. They are available in two varieties, All-Natural and Cage Free. For both varieties, Davidson’s™ only sources eggs from vegetarian-fed hens that are hormone and antibiotic free. They also come from USDA certified and inspected farms that are Kosher certified by the Orthodox Union.
So we’ve got these worry-free, quality eggs from Davidson’s™! I decided to make hash with my current fave fall food: sweet potatoes (see my Roasted Sweet Potato & Cauliflower Power Bowl). Add in some greens and top with eggs. Muah – perfection!
All you need is one pan, 30 minutes and a hungry belly for this sweet potato & kale hash with eggs! It is a nutrient packed dish, full of super star ingredients – and a delicious way to get some veggies in at breakfast.
If you want to stop worrying about salmonella and cross contamination and start enjoying safe eggs – get you some Davidson’s™! For more safe eggs info and inspiration follow Davidson’s™ on Twitter, Instagram, Pinterest, Facebook, and YouTube.Print
- 2 Tablespoons olive oil
- 3 cups peeled & cubed sweet potato
- 1 cup diced onion
- 1 teaspoon Paprika
- 1/4 teaspoon salt
- 2 cloves garlic, minced
- 1 cup chopped mushrooms
- 3 cups chopped kale
- 4 Davidson’s Safest Choice™ pasteurized eggs
- season to taste
- Heat a cast iron skillet with the olive oil over medium-high heat. Add the sweet potato, onion, paprika and salt. Cook for about 10 minutes, stirring frequently, or until the potatoes start to soften.
- Add in the garlic, mushrooms, and kale. Stir to combine and cook until the kale starts to wilt, about 3 minutes.
- Reduce heat to low. Create 4 little pockets of space for the eggs. Crack 1 pasteurized egg into each pocket. Cover and cook until the egg whites are cooked and the yolk is slightly runny, approximately 5 minutes.
- Remove from heat, season to taste if needed, and enjoy!