Ingredients
- 2 tbsp ghee
- 3 cups cubed sweet potato
- 1/2 cup chopped white onion
- Fine sea salt and freshly ground black pepper
- 4 to 5 fresh sage leaves finely chopped
- 1/2 pound ButcherBox Flank Steak pat dry, thinly sliced
- 2 cups chopped kale
- 4 large eggs
Instructions
- Melt the ghee in a skillet over medium heat. Add the sweet potatoes and onions, season with salt and pepper and cook, stirring, until the onion is tender, about 5 minutes. Stir in the sage. Cover and cook for 7 minutes.
- Transfer the sweet potato mixture to a bowl and set aside. Add the steak to the hot skillet, season with salt and cook, stirring occasionally, for 2 to 3 minutes.
- Return the sweet potato mixture to the skillet and stir to combine. Add the kale; season with salt. Spread the hash evenly in the skillet and crack four eggs on top. Cover and cook until the eggs are done to your taste, 7 to 10 minutes. Taste and season with salt and pepper. Serve hot.
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