It’s been over a month since I’ve posted something healthy, which feels like a pretty good indication of what my life choices have been like lately :p #allcarbsallthetime
Between work, travel, and this disgustingly cold polar vortex weather, I’ve been indulging a bit too much, and right now I feel the need to get my eating back on track. But it’s still gross cold and so these healthy options have to be delicious as well. Behold—soft, sweet, salty, healthy feta & sweet potato hash!
The flavors of the mellow sweet potato, the bitterness of the greens, and the saltiness of the feta play really well together, and the dried herbs add depth to the overall flavor profile. It’s a really comforting dish, something easy to throw together and really healthy, but feels like you’ve done something special. Here’s to good choices 🙂
The original recipe calls for Swiss chard, which would work well, but my grocery store almost never has it this time of year. I used curly kale because it was my best option, though I’d prefer lacinato kale if it’s available. For the curly kale, you’ll need to cook it down a little longer so it’s not tough. But any greens can work here, as the recipe is quite flexible. If you have fresh rosemary or thyme, feel free to toss a bit of that in as well.
Wash the sweet potatoes, and peel 3 cloves of garlic. In a food processor, shred the sweet potatoes (with the skins on) and the garlic. Wash and dry the chard, then cut it into thin strips, chiffonade style.
In a large skillet (I recommend cast iron), heat the olive oil over medium. Add the shredded sweet potatoes, dried oregano, dried basil, salt, and fresh ground pepper. Sauté for 7-8 minutes, stirring occasionally. I like to let it sit for a few minutes to get a crisp, then stir and turn. Cook until the sweet potatoes are tender but not too crispy.
Add the chard (kale, whatever) and sauté for another minute, until it wilts.
Then stir in the feta cheese and let it cook for a couple more minutes.
Turn your oven broiler on, then crack 4 eggs into the skillet on top of the hash. Broil on high for 4 to 6 minutes, until the egg whites are solid. This usually takes longer for me…I sometimes wonder if my broiler works the way it’s supposed to. Just keep a close eye on it.
Serve immediately. This makes great leftovers, particularly the sweet potato hash itself (the eggs are fine leftover, but obviously not as great as when they’re fresh).
Other great meatless “breakfast for dinner” options:
- Kale, Feta, & Spinach Breakfast Casserole
- Traditional Spanish Tortilla
- Frittata with Goat Cheese, Baby Spinach, & Sweet Potato Hash Crust
- Socca (Chickpea Flatbread) with Roasted Veggies & Goat Cheese
Feta & Sweet Potato Hash With Greens
- 2 pounds of sweet potatoes (I use 2-3 medium/large sweet potatoes)
- 3 cloves of garlic
- 1 bunch of chard, kale, or other hardy greens (lacinato kale would be ideal here)
- 2 tablespoons of olive oil
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1/2 teaspoon of kosher salt
- Fresh ground pepper
- 4 ounces of feta cheese crumbles
- 4 eggs
- Wash the sweet potatoes, and peel 3 cloves of garlic. In a food processor, shred the sweet potatoes (with the skins on) and the garlic. Wash and dry the chard, then cut it into thin strips, chiffonade style.
- In a large skillet (I recommend cast iron), heat the olive oil over medium. Add the shredded sweet potatoes, dried oregano, dried basil, salt, and fresh ground pepper. Sauté for 7-8 minutes, stirring occasionally. I like to let it sit for a few minutes to get a crisp, then stir and turn. Cook until the sweet potatoes are tender but not too crispy.
- Add the chard and sauté for another minute, until it wilts. Then stir in the feta cheese.
- Let it all cook for a few minutes, then crack 4 eggs into the skillet. Broil on high for 4 to 6 minutes until the egg whites are solid (this takes longer for me usually). Serve immediately.
Adapted from A Couple Cooks
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