Sunny side up fall hash

Yesterday was rainy. I actually got into a torrential downpour while visiting Yale. Which sadly resulted in the trip ending early. Luckily I got to snap a few nice shots of campus before the rain. 

After getting soaked and having the temp drop at least 10 degrees I couldn't shake the cold. I was freezing the rest of the day. I'm still trying to warm myself up and after yesterday's sugary blissful morning I needed a warm comfort morning. This was the ticket.

One serving is approx 290 calories! 

What you'll need: 

1/2 large sweet potato

1/3 c soyrizo

2 cloves garlic

1/3 chopped onion

2 leafs of kale

2 eggs

3 tbsp pure pumpkin

1 portobella mushroom 

1 tbsp olive oil

Method:

1. Grate sweet potato into microwave safe bowl

2. Add 1/2 tsp olive oil, 1/2 tsp salt and 1 tsp pepper with sweet potato

3. Microwave mixture for 2 mins or until soft

4. In skillet (cast iron if you want sunny side up eggs or regular if your fine wig over easy) add rest of olive oil and chopped onion to pan.

5. After 2 mins add soyrizo to pan

6. After 2 mins add mushroom and garlic to pan

7. Once cooked through add pumpkin to sweet potato mixture. Once mixed add this to skillet

8. Add kale on top of hash and allow it to cook until it turns a darker green color

9. Make two holes in hash and add eggs in that section of skillet. Cook until bottom is white and cooked through. 

10.Then if you're using cast iron put in oven at 350 and bake for 10 mins or until egg is cooked. If using regular skillet use spatula and flip eggs on other side to cook through. Once cooked through serve on plate and enjoy! 

If you're like me you'll pair it with raspberry black tea and grapefruit