Sweet Potato, Beet, Kale Hash with Fried Egg, a delicious cast pan breakfast/lunch/dinner that has an abundance of textures and flavors. Top that with a perfectly fried egg that has just enough runny egg to make the dish the richest thing that you have ever tasted!
Song of the Day: “Oye Como Va” by Carlos Santana.
Sweet Potato, Beet, Kale Hash with Fried Egg…………
If you think that this dish looks like a breakfast skillet you are kind of right. However, it is actually what we had for dinner. Bright fall flavors meet fresh cilantro, salsa, and avocado. A dish that keeps the taste buds guessing and as a result, forkful after forkful of pure curious, delicious, goodness!
One would think that inspiration would definitely not happen on a flight knowing how not so good the food is. However, there is the in-flight entertainment. Movies, TV shows, etc, including a movie about food.
It just so happened there was one such film called ‘Off The Menu‘. A movie about a fast-food mogul, who goes to New Mexico to find inspiration for the family Mexican food restaurant chains. What he didn’t count on was finding love amongst some incredible food made by a local cook. His new love causes him to struggle to do the right thing, transforming him from an eccentric self-absorbed spoiled rich kid to a caring selfless loving human being.
This movie is about love, food, culture, including how loving and feeling what you do with a side of passion and fire in the kitchen results in amazing food. I am a true romantic and love these types of movies. Add in the food element, and I would recommend any foodie out there to check it out.
What inspired me……………
Well, there was this dish in the movie. A combination of beets, sweet potatoes, potatoes, and kale. It was done in a cast pan and looked so colorful and delicious. Then a fried egg with a beautiful runny yolk was put on top, consequently striking my curiosity and hunger to the max.
I knew at this point that when we got back home this was going to be one of the first dishes I was going to do, hence me sharing it with you with a little of my own flare to make it my own.
Prep is key…………
Organization is key with me, and having all the vegetables washed and chopped will make this such an easy recipe to complete. It’s all about the timing, and time management. As you can see in the picture above, this is what you will need:
- Sweet potato
- yellow potato
- red beets, and golden beets
You may be wondering what am I doing with the avocado, well, that is going to be a wonderful fresh side ingredient. I think it will add texture and a rich flavor to the mix in contrast to the earthy, starchy and comforting flavors from the beets, sweet potatoes, onions etc, etc, etc……………
A helpful tip…………..
I wasn’t sure about just throwing everything in the pan. My fear was having the red beets bleeding all over the rest of the vegetables as a result loosing the contrast. The solution, parboiling the beets separately and also parboiling the potatoes. This would help the cooking time in the pan and having that nice billowy inside to the potatoes and with the cast pan creating that crispy surface!
Time to wilt the kale…………
Let’s recap. Firstly we prepped all the vegetables. Secondly, we parboiled the beets separately so the colors would not bleed through. Thirdly, and at this moment we want to crispen up these veggies a bit in a nice cast pan and some good hot olive oil and garlic.
I love the colors, however, the beets still bled a bit into the others but not too bad because there is still some contrast and likewise there will be some textural and flavorful differences for sure!
Fourthly, we are ready to add in the hand-torn kale leaves. They are wilting nicely and even crisping up a bit, consequently adding yet another level of texture for the tongue to play with.
Having a dish visually pleasing is important because that is going to either make you hungry or make you lose your appetite.
As you can see above, I added some nice fresh ripe slices of avocado. Also, can’t have a Mexican dish without a nice dollop of salsa to awaken the taste buds. Likewise, the salsa helps brighten the flavors of the vegetables nicely!
Finally the alleluia of this Sweet Potato, Beet, Kale Hash with Fried Egg. Yes the fried egg, does that not just make your mouth water?
Let’s finish this with some fresh chopped cilantro and we are ready to dig in!
Dinner is served………..
My eyes are so pleased with how this dish presents itself. Above all, I like that I can choose to eat things separately or combine everything with some avocado and salsa for a total, mind-blowing taste experience.
Okay, let me take you through with my first bite including breaking that egg so the yolk just oozes into the contours of texture and color. OH MY GOODNESS!!!!!!
I taste that wonderful sweetness and starchiness of the sweet and yellow potato and a bit of crispy on the surface. The beets come in with some welcomed earthiness and texture, and those caramelized onions are like candy in the mix with their golden sweet deliciousness.
Let’s talk spice and freshness. I love how the salsa blends with the richness of the egg to form this incredible partnership consequently causing my eyes to close and my senses to awaken and then out of nowhere a right hook from the cilantro not only in flavor but also in aroma! A mmmmmmmmmmmm escapes my lips. I am so pulled into this dish. I carefully divide the egg so that it will be present to the very last forkful, likewise doing the same with the salsa and avocado, because why not live a little, lol.
If you have a family member or friend or partner that loves breakfast for dinner or lunch, and loves Mexican food, this Sweet Potato, Beet, Kale Hash with Fried Egg would be the perfect dish to serve! Check out this movie, “Off The Menu”, it’s cute, and may even inspire you in a hunger sort of way to get your Mexican on!
Song of the day: “Oye Como Va” by Carlos Santana.Print
Sweet Potato, Beet, Kale Hash with Fried Egg, a delicious saute pan breakfast, lunch, or dinner that has an abundance of textures and flavors topped with a perfectly fried egg that has just enough runny egg to make the dish the richest thing that you have ever tasted!
- 2 red beets peeled and cubed
- 1 large golden beets peeled and cubed
- 2 yellow potatoes peeled and cubed
- 1 medium sweet potato peeled and cubed
- 1/4 yellow onion roughly chopped
- 1 1/2 cups washed and torn kale leaves
- 2 Tbsp olive oil
- 1 clove garlic quartered
- Pinch of salt, pepper, paprika, onion powder, garlic powder, dried red chilies
- 2 free range eggs
- 1 Tbsp olive oil
- 1/2 avocado sliced
- 2 Tbsp fresh chopped cilantro
- 4 Tbsp tomato salsa
- Drizzle of olive oil
- In a medium pot bring water to a boil and toss in red beets. Boil for 10 minutes, drain and set aside.
Sweet potatoes, golden beets and yellow potatoes:
- Do the same for the golden beets, putting the yellow potatoes and sweet potatoes together to cook.
- In a large cast iron pan drizzle in olive oil, and toss in garlic.
- Once garlic starts to sizzle on high heat, add in all the vegetables leaving out the kale.
- Saute for 20-30 minutes until surfaces start to turn golden and crisp.
- Slowly add in kale and stir it up. Keep doing this until all the kale is in the pan.
- At the last few minutes of cooking place cast pan in oven on high broil on middle rack and finish cooking for 2-3 minutes.
- Take out of oven.
- In a saute pan on medium heat drizzle in a bit of olive oil, crack egg and season with paprika, salt and pepper. Cover and take off heat. Put back on heat till white is cooked on top and the yolk is still bright and yellow. You may need to do this a few times to achieve the desire egg texture. Total cook time about 10 minutes.
- Place eggs on top of veggies in cast pan and garnish with chopped cilantro.
- Spoon some of the hash into a plate, place the egg on top, some slices of avocado on the side, and dollop some salsa beside the avocado.
- Finish with a bit more fresh chopped cilantro and a drizzle of olive oil.
- Ready to serve.
- You can omit the parboiling for the potatoes and the golden beets and just parboil the beets and add towards the last 10-15 minutes of cooking. However, you may need a bit more cooking time for the other vegetables.