Sweet Potato Hash Plate

Perfect for breakfast or brunch, especially for those that are trying to stay on the savory and low carb side for their first meal of the day.

I usually eat this meal for brunch around 12pm.

While the kids are eating their lunch, I start on the sweet potatoes so that I can finish making it after I put them down for a nap.

But, you can also batch make the sweet potato’s at the beginning of the week for easier making.

Here’s what you’ll need:

  • 2 small sweet potatoes or 1 large sweet potato

  • 2 eggs + 1 tablespoon of unsweetened non-dairy milk

  • One cup of kale

  • 2 tablespoons of olive oil

  • 3 Mini heirloom tomatoes (cherry tomatoes will work as well)

  • 1 tablespoon of everyday seasoning

  • 5 leaves of fresh basil

  • 2 tablespoons of vegan cheddar cheese

  • 1 teaspoon of turmeric

  • Dash of salt and pepper

  • Crumbled goat cheese for topping (optional)

Directions:

  1. Preheat oven to 425

  2. Wash and then cut your sweet potatoes in quarters: Chopping it the longer way, into circles and then cutting a X into each circle.

  3. Place chopped sweet potatoes into a medium bowl, along with olive oil and seasonings. Massage until olive oil and seasonings are coded onto sweet potatoes.

  4. Place sweet potatoes on cookie sheet with parchment paper and bake for 25 mins or until sweet potatoes are tender and crispy.

  5. For your kale: it’s very & easy quick. Right before you cook you eggs, place kale into skillet on medium heat to sauté. After it’s darken and softened a little, take off heat. This should only take a couple of seconds. Adding seasoning to this, is up to you. I personally, like to leave it as it is being that I mix in with everything else after plated.

  6. For your eggs: crack both in a small bowl, add turmeric, salt, black pepper, and milk. Whisk until combined, then set aside.

  7. Cut tomatoes into half’s. Chef hack: Roll your basil leaves into one (it should look like a tube) then make small slices down the roll.

  8. Sauté tomatoes and basil in olive oil for 2-5 mins, until tomatoes are soft.

  9. Then pour eggs in. Now, eggs are very simple but also very easy to mess up(texture wise). The key is to keep everything moving.

  10. Once your eggs are half cooked, add in vegan cheese. Continue to move eggs around for cheese to melt properly.

Once eggs are done, take off heat and plate with sweet potatoes and kale.

I like to top mine with avocado and crumbled goat cheese. You can also try with feta or sauces like salsa.

Either way, I hope you enjoy :)

Tag me on Instagram if you try

@naneliasamuela <3

Nanelia Baht IsraelComment