It has been a strange spring in my garden.  The vegetables that usually grow well, such as sugar snap peas, were basically failures and the ones I usually struggle with, such as cauliflower and the kale below, have done well. So dishes I had been looking forward to making will have to wait until next year as I have switched over to focusing on dishes made with my more bountiful vegetables.

 I am thoroughly enjoying these “new” crops.  The lacinato kale is a real treat.  For this dinner I combined them with sweet potatoes, red onion, garlic and thyme for a colorful hash.

I topped the hash with a couple of poached eggs and hot pepper sauce.  With some toasted bread from our local bakery, it was a fun breakfast for dinner.

Kale and Sweet Potato Hash with Poached Eggs

(Inspired by vegetable and greens hash with poached egg, Cooking Light, March 2014)

2 Tbsp olive oil

1/2 large red onion, sliced

1/2 tsp dried thyme (from the garden)

3 cloves garlic, minced (from the garden)

2 bunches lacinato kale, de-ribbed and chopped (from the garden)

1 large sweet potato, peeled and cut into 1/2 inch cubes

Kosher salt and freshly ground black pepper

2 Tbsp white vinegar

6 eggs (from Farmer Kim)

Red pepper hot sauce, if desired

Directions

Heat the oil in a large nonstick skillet over medium heat.  Add the onions and cook until tender and starting to brown, about 5 minutes.Add the garlic and thyme and cook for 1 minute, stirring, until fragrant.Add sweet potato and about 1/4 – 1/2 cup water.  Cover and cook until tender, about 10 minutes.  Meanwhile, bring a pot of water to boil.When the water boils, add the vinegar, reduce heat to a simmer and add the eggs, one at a time (crack them into a small dish then transfer to the water) and poach for 3 minutes.

Add the kale to the skillet and cook until wilted, about 3 minutes.  season to taste with salt and pepper.To serve, divide the vegetable among 3 plates, top with 2 eggs each and flavor with hot sauce, if desired.  Enjoy!

Serves 3.