Ingredients

• 6 Happy Egg Organic eggs

• 2 small sweet potatoes, finely cubed (about 3.5-4 cups)

• 1 (8-ounce) package baby bella mushrooms, quartered

• 1 small red onion, finely chopped

• 1 pint cherry tomatoes, halved

• 4 cups kale

• ¼ cup goat cheese, crumbled (optional)

• 1 tablespoon parsley, finely chopped (optional)

• 1 avocado, sliced (optional)

Directions

1. In a large cast iron skillet, add 1-2 tablespoons avocado oil and bring heat to medium or medium high. When oil is hot, add diced sweet potatoes to the skillet and cook over medium heat until golden on all sides and tender in the center (20 minutes on average). Flip them about every 3-5 minutes so they don’t burn. Season with a little salt and pepper as you go.

2. When sweet potatoes are crispy on the outside and tender in center, remove them from the pan and set aside on a plate.

3. In the same skillet, add another tablespoon of oil and add mushrooms. Cook over medium high heat until they have a golden sear on each side and start to become tender. (About 5 minutes.)

4. When mushrooms are tender, add in onions and tomatoes. Toss them all together and season with more salt and pepper. Cook for 5-8 minutes to allow the onions and tomatoes to soften. Once they’ve cooked down, add in the kale.

5. Toss the vegetables with the kale while wilting down the greens. When the kale is tender and incorporated with the other vegetables, add sweet potatoes back in and toss everything together.

6. With the back of a spoon, create four small “holes” in the vegetable pile for the Happy Eggs to poach in. Crack an egg into a small bowl and then pour it into one of the egg holes, one egg at a time. Do this with all 6 eggs. Then cover the skillet.

7. Turn the heat down to medium and steam the eggs until the whites have set and the yolks are cooked to your liking.

8. Remove the lid from the skillet and top the hash with fresh parsley and crumbled goat cheese. Season eggs with salt and pepper.

9. To serve, place a large spoonful of hash with an egg on it on a plate. Top with more cheese and serve with crusty bread to soak up the yolk.