Have you ever had foods that you used to hate, wouldn’t touch with a 10-foot pole and then the next thing you know, you find yourself tolerating them and, gasp, even starting to crave them? It amazes me how our taste buds change over time. I can think of plenty of examples of foods from my past that fit this description: Baked beans (actually, any beans for that matter), nuts, sweet potatoes, dark chocolate, avocados…. (Moms of picky eaters, don’t give up hope!)
I overcame my dislike for these foods several years ago, but there’s one food I just have never found myself really being drawn to: Eggs. The incredible, edible egg has never been that incredible to me. It was one of those foods I wanted to love — they’re a great source of protein and nutrients, versatile and easy to prepare, and yet, I think “like” was the best I could do. If I knew eggs were on the menu, I had to build myself up for it and prepare myself, in a way. It’s not that I never made eggs or wouldn’t eat them, but it wasn’t a go-to food for me.
That is until recently. Whatever the reason, I actually started finding myself craving them (no, I’m not pregnant). I made my first avocado toast with a poached egg on top just last week. Delicious! I shocked myself that I was actually eating (and enjoying!) a runny yolk. Scrambled was the best I had done before then. I guess you could say, I’ve added yet another food to my repertoire.
No longer will I quickly skip past a recipe or an item on a menu because it has an egg in it. Which is why this is the first time since I started my blog two years ago that I’m sharing a recipe that has eggs as the star of the show. For all you egg lovers out there, you’re welcome. :)
And I think it’s safe to say that I’m starting my newly established “egg category” on this blog with a good one: Sweet Potato & Egg Skillet Hash. You guys, this one will make you like eggs if you aren’t a fan like I was. Even if you aren’t willing to give eggs a try, the hash alone is amazing. (But the egg totally pushes it over the top, IMO).
This is a hearty yet nutrient- and veggie-packed hash! The rich color of the sweet potatoes, dark green kale, golden yolks, and Brussels sprouts makes for a show-stopping hash. All that color is full of healthful vitamins, minerals, and antioxidants that makes it a perfect breakfast or a Meatless Monday dinner. The options are endless.
What eggs are for me, sweet potatoes are for Philip. I’m still working on him with that — clearly that didn’t stop me from adding them into the hash. :) If everybody you’re serving this to loves sweet potatoes, though, I think it’d be fantastic with all sweet potatoes instead of a mix.
Don’t ask me yet to have a hard boiled or deviled egg, but I’m counting this recipe as a huge stride in overcoming my food aversion to eggs. :)
Sweet Potato & Egg Skillet Hash
- 1 small russet potato, cut into bite-sized pieces
- 1 small sweet potato, cut into bite-sized pieces
- Freshly ground black pepper and salt
- 3 Tablespoons vegetable oil, divided
- 12 medium Brussels sprouts, finely sliced, tough core removed (about 1 1/2 cups)
- 2 cups chopped, tightly packed kale leaves
- 1 teaspoon hot sauce (such as Tabasco Sauce or Frank’s Red Hot)
- 1 small onion, finely sliced
- 1 Tablespoon dried parsley
- 2 eggs
- 2 teaspoons extra-virgin olive oil
1. Preheat oven to 450°F. In a medium saucepan, cover potatoes with cold water and bring to a boil over high heat. Reduce to a simmer and cook until barely tender, about 5 minutes after coming to a boil. Drain potatoes in a colander and let drain while cutting up remaining vegetables. Prep all vegetables before beginning to cook.
2. Heat 2 tablespoons of the vegetable oil in a medium non-stick oven safe skillet or cast iron skillet over high heat until shimmering. Add potatoes, season with salt and pepper and cook, stirring and tossing occasionally, until well-browned on most sides, about 5 minutes. Add remaining vegetable oil, Brussels sprouts, and kale leaves to potatoes. Turn vegetables occasionally until kale and sprouts are starting to wilt. Add onions and continue to cook, stirring and tossing occasionally, until all vegetables are softened and starting to crisp. Stir in hot sauce and the parsley, season to taste with salt and pepper, and remove from heat.
3. Push vegetables aside to make two wells in the pan and drizzle each with a few drops of olive oil. Add 1 egg to each. Sprinkle with salt and pepper and drizzle with remaining olive oil. Transfer to oven and cook until eggs are barely set, about 5 minutes. Serve immediately.
Slightly adapted from Serious Eats