

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:
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2 tbsp olive oil, divided
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1 large sweet potato, diced
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1 red bell pepper, diced
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1 medium yellow onion, diced
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1 clove garlic, minced
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1 cup collard greens, roughly chopped
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1/2 tbsp chilli powder
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1 tsp dried parsley
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1/2 tsp garlic powder
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1/2 tsp salt, to taste
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1/2 tsp black pepper, to taste
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optional: 2 eggs, 1/2 avocado, 1 green onion
Instructions:
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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.
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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.
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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.
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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).
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Serve warm with sliced avocado, green onions, and hot sauce.