A nourishing skillet of sweet potatoes, collard greens, bell peppers, and onions. Bulk things up by adding eggs or tofu for a balanced, savoury brunch!

Ingredients:

• 2 tbsp olive oil, divided

• 1 large sweet potato, diced

• 1 red bell pepper, diced

• 1 medium yellow onion, diced

• 1 clove garlic, minced

• 1 cup collard greens, roughly chopped

• 1/2 tbsp chilli powder

• 1 tsp dried parsley

• 1/2 tsp garlic powder

• 1/2 tsp salt, to taste

• 1/2 tsp black pepper, to taste

• optional: 2 eggs, 1/2 avocado, 1 green onion

Instructions:

1. In a pot, boil sweet potatoes in salted water until tender (approximately 5 to 7 minutes). Stop the cooking process with cold water & drain well.

2. In a large skillet (cast iron preferred, but not required) with 1 tbsp olive oil over medium-high heat, sauté the garlic, onions, and bell peppers until soft and fragrant. Add the collard greens, and cook for another 3 minutes. Season with salt and pepper at each step, to taste. Set the vegetables aside.

3. In the same skillet, fry the sweet potatoes in 1 tbsp olive oil over medium-high heat until crispy and golden. Season the sweet potatoes with chilli powder, dried parsley, garlic powder, salt, and pepper. Add the vegetables back into the skillet & stir to combine.

4. If using eggs, push the hash to form wells & crack eggs into them. Cook until the whites are set and yolks remain runny (e.g., sunny side up eggs).

5. Serve warm with sliced avocado, green onions, and hot sauce.