The combination of sunshine orange and green in this attractive breakfast will both brighten your mood and provide you with some essential nutrients to get you through your day. What’s more, the taste of slightly golden sweet potato pairs extremely well with the earthy collard greens.

This recipe is from my cookbook, Wandering Palate.

Servings: 2
Prep Time: 15 minutes
Cook Time: 18-23 minutes

Ingredients

2 tablespoons grass-fed butter or coconut oil
1 teaspoon garlic powder
1 teaspoon onion powder
2 sweet potatoes, peeled and diced
1 bunch collard greens, de-stemmed and chopped  (use code TRAILTOHEALTH for 50% off your 1st box)
2 sunny side up or poached eggs

Directions

1. Heat the butter or coconut oil in a large skillet set over medium heat. Add the garlic and onion powder and then add the diced sweet potatoes; cook until tender, while stirring frequently, about 15-18 minutes.

2. Add the collard greens and cook until soft, about 3-5 minutes.

3. Divide the hash between two plates or bowls. Serve topped with a sunny side up or poached egg.