Sweet Potato Breakfast Hash
1 package Pure Farmland Savory Breakfast Patties, crumbled
2 eggs, poached
1 large sweet potato, cubed
1 cup brussels sprouts, halved
Sprig of fresh rosemary (or ½ tsp. dried rosemary)
2 handfuls of kale, chopped and tenderized
½ head curly endive
1 tsp. minced garlic
Scallions, finely chopped
1-2 Tbsp. olive oil
Salt and pepper to taste
Soak curly endive for 15-20 minutes.
Prepare the rest of the veggies: wash and cube sweet potato; halve brussel sprouts; wash and massage kale to tenderize; finely chop scallions. Set aside.
Cook breakfast patties in a skillet over medium to medium-high heat for about 12 minutes, turning occasionally to brown evenly.
Cook cubed sweet potato, brussels sprouts, and rosemary in another skillet using olive oil over medium heat, covered. Brussels sprouts should be flat-surface down. Uncover and stir potatoes and brussel sprouts once char starts to form, about 10 minutes.
Add kale, endive, and garlic to skillet with sweet potatoes and brussels sprouts, adding extra olive oil if necessary. Reduce heat to low, covering to cook for additional 5 minutes.
Divide skillet veggies into 2 bowls, crumbling breakfast patties on top. Add a poached egg to each bowl. Sprinkle with scallions and add salt and pepper to taste.
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