cook: sweet potato hash with poached eggs and buttered toast

This recipe is from the newest cookbook in my collection, The Kinfolk Table. Our household has suffered a plague of sickness lately, lasting almost two weeks altogether.  On one of our sick nights last week Jon and I were craving something healthy, comforting, and kind of soft (sore throats) for dinner, so I tried this recipe.

After I finished I was a little disappointed, because it didn't look all that appetizing to me.  (Also, I poached my eggs for too long.  Boo.)  But when Jon saw this dish he got so excited.  After we finished, he couldn't stop raving about it!  (Sidenote:  my husband's obsessed with vegetable-heavy meals.  He says that eating vegetables gives him mental clarity.  :)  So this one was declared a winner in the Rooks household.

*adapted from The Kinfolk Table.  This version serves 2.

Ingredients

1 large sweet potato, cut into pieces

kosher salt and freshly-ground black pepper

2 T sunflower oil

1/2 yellow onion, sliced

1 garlic clove, thinly sliced

1 tomato, coarsely chopped

2 ears corn, husked and shucked (and a few minutes on the grill pan if you have the time)

1 bunch baby red Russian kale, chopped

2 T butter

fresh herbs (we used thyme)

2 eggs

bread for toast

Instructions

Cover the sweet potato with water in a large saucepan and and add 2 t salt.  Bring to boil over medium-high heat, then reduce heat to medium.  Simmer for about 10 minutes or until sweet potato is tender; drain.

Heat the oil in a large cast-iron skillet over medium heat.  Add the sweet potato and onion and allow them to cook without stirring for 3 to 4 minutes or until they begin to brown.  Continue to cook them, stirring occasionally, for 3 to 4 minutes longer.  Stir in the garlic and cook for 1 minute or until fragrant.

Stir in the tomatoes and corn and cook, stirring, for about 3 minutes or until the kernels are tender and the tomato has softened.  Stir in the kale and cook for 2 minutes or until wilted.  Stir in the butter and season with salt, pepper, and herbs to taste.

Top with poached eggs and serve with buttered toast.