Start your day off right with a serving of this satisfying hash. The combination of sweet potatoes, Brussels sprouts and kale makes for a hearty, flavourful hash, and the fried eggs add the perfect finishing touch.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
Heat dressing in large nonstick skillet on medium heat. Add onions; cook 2 to 3 min. or until softened, stirring frequently. Add potatoes; press into even layer on bottom of skillet with back of spoon. Cook on medium-low heat 3 to 5 min. or until bottom is lightly browned. Stir; cook 3 min.
Add Brussels sprouts; mix well. Cook 3 to 5 min. or until sprouts start to wilt, stirring frequently. Add kale; cook 2 min. or just until wilted, stirring frequently. Remove from heat; cover to keep warm.
Spray another large skillet with cooking spray. Slip cracked eggs into skillet, leaving spaces between eggs; cook on medium-low heat 2 to 3 min. or until whites are set and yolks are cooked to desired doneness.
Serve hash topped with eggs and cheese.
Kraft Kitchen Tips!
For extra flavour, add 1 tsp. crushed red pepper to cooked potato mixture along with the Brussels sprouts.
Prepare using Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing.
Calories From Fat
% Daily Value
Total fat 9 g
Saturated fat 3 g
Cholesterol 190 mg
Sodium 370 mg
Total carbohydrate 28 g
Dietary fibre 5 g
Sugars 9 g
Protein 13 g
4 servings, 1/4 recipe (176 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.