Hello December! I can’t believe this year is nearly over. I’ve spent the last ten days in India and now that I’m back home, I am slowly getting into the Christmas feeling. Though the truth is, I am not quite ready for Christmas yet.
I have however embraced the winter season and all that it entails: cold weather, warm clothes and comforting food. Healthy comfort food is what this dish of Sweet Potato and Kale Hash with Poached Eggs and Feta Cheese is all about.
I am a big fan of egg-based brunch dishes, such as shakshuka, menemen or huevos rancheros. They are easy to cook, filling and always – no matter what – tasty. A few weeks ago I decided to try a new recipe for Sweet Potato and Kale Hash with Poached Eggs.
Before we start, let me clarify that this is not strictly a potato hash. The sweet potatoes are not fried into a patty like in a hash brown or rösti. Instead they are par-boiled and then finished cooking in the pan with onion and kale.
You can make this dish vegetarian or vegan by skipping the eggs and feta cheese. I used both, because why not?
You can choose to serve the sweet potato and kale hash with a slice of buttered sourdough bread, but I don’t think you really need it since the sweet potatoes provide enough carbs and starch to soak up the egg yolk.
To cook the sweet potato and kale hash I used my new Le Creuset cast-iron pan. When I received the email from Le Creuset offering me to try their products, I immediately say yes. I am a big fan of Le Creuset (who isn’t?!) and I am in love with this pan.
The pan I chose is the perfect size to cook meals for two people (23cm). Le Creuset are famous for the bright or pastel colours of their cast iron range. They are all so beautiful, it’s hard to pick one favourite. I decided for a cream colour, it’s called “dune almond” if you’re curious.
What’s great about Le Creuset cast iron series of pans and casseroles is that you can use them on all types of heat sources. I cooked this dish on the stove, but you can also place the pan in the oven – for example if you want cheese on top to melt or simply to reheat the leftovers.
And I know this pan is going to last me forever!
Thank you Le Creuset for the generous gift!
Ingredients
Recipe adapted from The Last Food Blog. Serves two.
- 350-400g sweet potatoes peeled and cut into small cubes
- 1/2 onion, finely chopped
- 1 clove garlic, minced
- 1 tbsp extra virgin olive oil
- 1/2 red chilli
- 2 tsp zaatar
- 100g kale
- 100g feta cheese
- 2 free range eggs, poached
- fresh parsley, chopped
- salt and pepper
Bring a saucepan of water to the boil then add the sweet potato. Reduce heat and simmer until the sweet potato is just soft, about 10 minutes. When the sweet potato is cooked drain and leave sitting, covered, in the colander until you are ready to add it to the skillet.
While the sweet potato is cooking cook the onion. Heat the oil in a skillet add the onion and cook over a low to medium heat until the onion is nice and soft. About 10 minutes.
Then add the garlic and cook for 1 minute, now add the spices, salt, pepper and oregano to the skillet. Cook for about another minute. If the pan gets dry add a small splash of water. Stir.
Tip the sweet potato into the skillet, gently stir it. Place the kale on top, add a splash of water and cover so the kale will steam. This should take about 5 minutes. Give it a little stir once or twice so that the sweet potato doesn’t stick to the bottom of the pan.
Meanwhile, poach the eggs.
Crumble the feta over the hash, top with the eggs. Serve with lime wedges, coriander leaves and slices of red chilli.
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Disclaimer: I received the pan as a gift from Le Creuset. All opinions are my own.
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