Sweet Potato & Kale Hash

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.

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.

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.

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.

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.

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!