A quick + easy + healthy breakfast hash! Served with an egg on top - this meal is yours in 20 minutes!
Sweet Potato Pesto Breakfast Hash
- extra virgin olive oil
- 1 sweet potato, peeled and diced
- 1 leek, rinsed and diced
- 1/2 a bunch of Tuscan kale, rinsed and chopped
- 1 tomato, diced
- 2 tbsp pesto (store bought or homemade, recipe here)
- 3 eggs
In a sauce pan over medium heat, warm up some olive oil and add your chopped sweet potatoes and season with salt + pepper. Let cook, stirring the pieces around once in a while, for about 5 minutes. Add the leeks and sauté, stirring occasionally for another 5 minutes. Drop the kale and tomatoes in and let that mix come together for about another 3-5 minutes. Test a sweet potato and they should be soft but still a little firm. Mix in your pesto. Prepare your eggs per your liking (I love an over easy or poached for this!).
Plate in a bowl, with the hash at the bottom and your egg on the top and serve immediately!