From the August/September 2019 issue
Prep time: 20 minutes
Cook time: 16 minutes
Servings: 6-8


  • 2 TBSP avocado oil, divided use
  • 1 small yellow onion, diced
  • 2 medium-size sweet potatoes, peeled and cubed
  • 1/4 cup water
  • 4 cups kale, chopped, after thick stems removed
  • 2 small apples, cored and diced
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • Sea salt and black pepper, to taste
  • 12 large eggs, whisked
    *Optional, for topping: Hot sauce and sliced avocado


  1. Heat 1 tablespoon of the avocado oil In a large skillet set over medium-high heat. Add the onion and sweet potato. Stir to combine.
  2. Add the water, cover, and cook until the sweet potato is tender, about 10 minutes.
  3. Add the kale, apple, cinnamon, ginger, cumin, garlic powder, and a pinch of salt and pepper. Cook, stirring occasionally, for 2 minutes. Remove the hash to a plate and cover to keep warm.
  4. To the same skillet, add the remaining 1 tablespoon of oil. Add the eggs and cook, stirring constantly, until scrambled and cooked to your liking, about 2-4 minutes.
  5. Serve the hash with the scrambled eggs, topped with avocado and hot sauce, if desired.