Eggs Over Kale Hash

Eggs Over Kale Hash
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 14 1/2 ounce can chicken broth
  • 2 sweet potatoes, cubed
  • Dash of ground nutmeg
  • 1 bunch kale, chopped
  • 4 large eggs


In a large nonstick skillet, bring the chicken broth to a simmer over medium heat. Add the sweet potatoes and season with salt, pepper and the nutmeg. Cover and cook until just soft, 8 to 10 minutes. Add the kale, season with salt and pepper, cover and cook until wilted, about 4 minutes; divide among 4 plates. Rinse and dry the skillet, then heat 1 tablespoon olive oil over medium-high heat. Add the eggs and cook until the whites are opaque and yolks have set. Top each portion of hash with 1 egg.