Veggie Breakfast Hash with Sweet Potatoes, Zucchini, and Kale Recipe:
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 large zucchini, diced
- 2 cups kale, chopped and stems removed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Optional: 4 large eggs
- Optional: Fresh parsley, chopped, for garnish
Instructions:
- Prepare the Vegetables:
- Peel and dice the sweet potatoes.
- Dice the zucchini.
- Chop the kale, removing the tough stems.
- Finely chop the onion and mince the garlic.
- Cook the Sweet Potatoes:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the diced sweet potatoes and cook for about 10-12 minutes, stirring occasionally, until they begin to soften and develop a slight crisp.
- Add the Zucchini and Onion:
- Add the remaining tablespoon of olive oil to the skillet.
- Stir in the diced zucchini and chopped onion, cooking for an additional 5-7 minutes until the vegetables are tender and lightly browned.
- Add the Kale and Garlic:
- Add the chopped kale and minced garlic to the skillet.
- Cook for 3-4 minutes, stirring frequently, until the kale is wilted and the garlic is fragrant.
- Season the Hash:
- Sprinkle the smoked paprika, ground cumin, salt, and pepper over the vegetable mixture.
- Stir well to combine and cook for another 2-3 minutes to allow the flavors to meld together.
- Optional: Cook the Eggs:
- If adding eggs, create four small wells in the veggie hash and crack an egg into each well.
- Cover the skillet and cook for 3-5 minutes, or until the eggs are cooked to your desired level of doneness.
- Serve:
- Divide the veggie breakfast hash among plates.
- If using, top with the cooked eggs.
- Garnish with chopped fresh parsley for a burst of color and freshness.
Image for illustration purposes only.