Sweet Potato & Collard Green Hash

Don't you just love a hot breakfast on weekend mornings! This recipe is easy - yet special enough to serve overnight guests...

Serves 2 

Ingredients

• 3 Tbsp olive oil (separated)
• 2 medium sweet potatoes, peeled and cut into bite-sized pieces
• 1 medium red onion, finely chopped
• 1 clove garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• Pinch red pepper flakes
• 2-3 cups collard greens
• Salt and pepper, to taste
• 2 large eggs

Heat 2 tablespoons olive oil in medium size skillet over medium heat. Add sweet potatoes, onion, garlic, cumin, paprika, and red pepper flakes. Cook mixture, stirring occasionally, until sweet potatoes are cooked, about 15-20 minutes. Add collard greens and cook an additional 5 minutes, stirring occasionally, until greens have wilted. Season with salt and pepper, to taste.

While hash is cooking, heat 1 tablespoon olive oil over low-medium heat until hot. Crack the eggs in the pan, keeping them separated, and cover with lid. Cook about 2-3 minutes, or until whites are set and yolks still soft. Season with salt and pepper, to taste.

Divide hash between 2 plates and top with sunny-side up eggs. Serve with toast or biscuits, if desired. ~Adapted from sharedappetite.com