This started as a refrigerator clean-out but turned out to be a delicious Sunday brunch. Feel free to substitute the rabe for another green like spinach or kale. This is a recipe that's made for adaptation. —Sheela Prakash
medium onion, thinly sliced
medium sweet potato, cut into 1/2 inch cubes
broccoli rabe, tough ends removed and roughly chopped
salt and pepper to taste
In This Recipe
Fill large pot with water and a large pinch of salt. Heat over high heat until boiling.
Drizzle large frying pan with olive oil and cook sliced onions over low heat until lightly caramelized, 10-15 minutes.
Increase heat to medium and add cubed sweet potato, adding a teaspoon or so of olive oil if the pan looks dry. Stir in chili powder, ground cumin, ground coriander, and salt and pepper to taste. Cover pan with lid or aluminum foil and cook until sweet potatoes are soft, 5-7 minutes.
Once sweet potatoes are cooked, blanch broccoli rabe in the pot of boiling water for 1 minute. Using a slotted spoon or pasta spoon, remove broccoli rabe from water and add directly to the sweet potato mixture. Saute for a few minutes, adding more salt and pepper if needed.
Make four indentations in the hash, adding one egg into each. Cover again and cook until eggs are done (I like mine over medium, but you can cook them as you like.)
Sheela Prakash is a food and wine writer, recipe developer, and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. Her writing and recipes can be found in numerous online and print publications, including Kitchn, Epicurious, Food52, Serious Eats, Tasting Table, The Splendid Table, Simply Recipes, Culture Cheese Magazine, Clean Plates, and Slow Food USA. She received her master's degree from the University of Gastronomic Sciences in Italy, holds Level 2 and Level 3 Awards in Wines from the Wine & Spirit Education Trust (WSET), graduated from New York University's Department of Nutrition and Food Studies, and is also a Registered Dietitian.