Okay, I’ve been making this dish pretty consistently since first developing it back in college. It’s easier than it looks, hella versatile, and actually pretty good for you. I’ll add in easy substitutes/suggestions to make it unique to your preferences, but bottom line — it’s a stunna breakfast dish weather you’re eating it on your work commute or bringing it to a brunch get together.
Ingredients:
- 2 large sweet potatoes/yams
- 1 onion (any variety works)
- 1 bell pepper (any color, I like red for color)
- 3 handfuls kale or spinach
- 2 cloves garlic
- 1 tsp red pepper flakes
- 1 tsp curry powder
- 1 tsp chile powder
- olive oil (we’ll add as we go so)
Carefully peel away the skin from both sweet potatoes and cut them into small cubes. Do the same with your bell pepper and onion (I prefer to cut the onion into julienne pieces.
Rinse your spinach or kale and give it a rough chop, kale needs a bit more chopping than spinach if that’s what you’re using since it’s thicker and will take longer to soften in your skillet.
I like to use a cast iron skillet for this dish (ever since figuring out how to properly care for it, it’s my go-to skillet.)
In a hot cast iron skillet, add in approx 2 tbsp olive oil and when hot, incorporate your diced sweet potatoes. They are a fairly dense root veggie so they take a while to soften, keep stirring them gently once in a while so they don’t stick and let them soften for about 15 minutes. If you find them sticking to the pan, add in a bit more oil. Next add in your bell pepper, onion, and garlic.
Next add in your curry powder, chile powder, onion powder to taste. Add in more spice if you like, obviously. Salt and pepper to taste.
Lastly,I like to crack an egg or two over the skillet and cover until it cooks thoroughly. An easier way is to use a separate skillet and cook your over easy eggs, then flip them on top of your sweet potato skillet. Omit the eggs if you’re vegan, and enjoy!
