By posting this recipe we are entering a recipe contest sponsored by the California Sweetpotato Council and are eligible to win prizes associated with the contest. We were not compensated for our time.
If you read our blog regularly, you know Sunday is our favorite day of the week. Partly because Sunday often means a day filled with no commitments but many possibilities, like sleeping in, enjoying a long walk to nowhere in particular, and a chance to savor a fresh peach bellini over a leisurely brunch with friends.
Brunch has so much potential—sweet or savory, breakfast or lunch, or the best combination of all of the above. This sweetpotato hash captures that potential—the caramelized earthy sweetness of the sweet potatoes against the vegetal greenness of the kale and the spiciness of the peppers, with the creamy richness of the egg and the brightness of the parsley pesto. Have we convinced you yet? You must make this dish.
We love sweetpotatoes. I’m pretty sure we’ve said that before. California sweetpotatoes pack a lot of nutrition in one serving (1 medium sized potato, cooked), with four grams of fiber, two grams of protein, vitamin C and more than a day’s worth of vitamin A, all for only 105 calories per serving. And combined with kale, they are a dynamite anti-inflammatory combination. Excuse us, that’s the Registered Dietitians speaking.
What are you waiting for? Pour a bellini (or maybe a Bloody Mary) and invite over a few friends. Happy Sunday.
Sweetpotato Hash with Parsley Pesto
1 – 2 tablespoons extra virgin olive oil1 onion, cut in small dice
2 California sweetpotatoes, cut in ½ inch dice
1 red bell pepper, cut in small dice
½ fresh cayenne pepper or other spicy pepper, cut in very small dice
1 bunch kale, removed from stem and chopped
Zest of ½ lemon
Sea salt, to taste
Freshly ground black pepper, to taste
1 teaspoon fresh thyme
4 poached eggs
1 tablespoon parsley pesto (recipe follows)
1. Heat a large skillet over medium heat. Add 1 tablespoon of olive oil. Add onion, sweetpotatoes, bell pepper and spicy pepper. Saute, stirring often, until onions are translucent and sweetpototoes are cooked through and starting to brown.
2. Add remaining tablespoon of olive oil, if needed. Add kale, lemon zest, salt, pepper and fresh thyme and continue to sauté until kale is tender.
3. To serve, divide among four serving plates, top with poached egg and a drizzle of parsley pesto. Serve with crusty bread, and enjoy, preferably with those you love!
Zest of ½ lemon
Juice of one lemon (about ¼ cup)
Pinch of red pepper flakes or 1 inch piece of spicy fresh pepper (such as cayenne)
Pinch of sea salt
¼ cup extra virgin olive oil
1. Add all of the ingredients to a food processor or blender. Process until smooth and frothy.
2. Taste and adjust seasonings as necessary.