Sweet Potato & Kale Hash

with Baked Eggs & Ricotta Toasts

50 MIN

2 Servings

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From the Test Kitchen

Roasted sweet potatoes and sautéed kale make for a dynamic cool-weather duo in tonight’s hash. Just before baking the hash, we’re topping it with a pair of eggs and tangy crumbled goat cheese. Our side of warm baguette toasts topped with creamy ricotta and sweet caramelized onion makes for a perfect complement to the hash’s robust flavors.

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Nutrition

PER SERVING
Calories

740 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

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1 Prepare the ingredients & season the ricotta:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the baguette. Halve the sweet potatoes lengthwise; thinly slice crosswise. Peel and small dice the onion. Remove and discard the kale stems; roughly chop. Peel and mince the garlic. Quarter and deseed the lemon. In a bowl, combine the ricotta, the juice of 1 lemon wedge and a drizzle of olive oil; season with salt and pepper to taste.

2 Roast the sweet potatoes:

Place the sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 16 to 18 minutes, or until lightly browned and slightly tender when pierced with a fork. Remove from the oven, leaving the oven on. Transfer to a plate. Carefully rinse and wipe off the sheet pan.

3 Caramelize the onion:

While the sweet potatoes roast, in a large pan (nonstick and oven-safe, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the onion and cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently and scraping up any browned bits from the bottom of the pan, 1 to 2 minutes, or until the onion is very tender. Transfer to a bowl. Season with salt and pepper to taste. Wipe out the pan.

4 Cook the kale:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add ¼ cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until wilted and the water has cooked off. Turn off the heat.

5 Make the toasts:

Place the baguette, cut sides up, on the sheet pan used to roast the sweet potatoes. Spread the seasoned ricotta onto the cut sides of the baguette. Evenly top with the caramelized onion; season with salt and pepper. Bake 6 to 8 minutes, or until the baguette is browned and slightly crispy. Remove from the oven and set aside in a warm place.

6 Bake the hash & serve your dish:

While the baguette toasts, add the roasted sweet potatoes and the juice of 1 lemon wedge to the pan of cooked kale; stir to combine. (If your pan isn’t oven-safe, transfer to a baking dish.) Create 2 wells in the center of the hash. Crack an egg into each well; season with salt and pepper. Evenly top with the goat cheese. Bake 5 to 7 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven. Serve with the toasts and remaining lemon wedges. Enjoy!