• 2 tbsp coconut oil
  • 2 medium sweet potatoes, cut into 3/4-inch cubes
  • ½ lb ground pork
  • 2 cups chopped fresh kale, leaves only
  • ½ tsp freshly ground black pepper, + more for garnish
  • 1 tsp garlic powder
  • 1 tbsp thinly sliced green onions, for garnish
  • 2 eggs (optional)
  • Scallions, for garnish
  1. Heat the coconut oil in a cast iron skillet over medium-high heat. Sauté the cubed sweet potatoes in the skillet until tender and cooked through, stirring with a spatula occasionally (approximately 10 minutes).
  2. Once the sweet potatoes are tender, the ground pork and mix well. Break up the meat with a spatula as you cook, about 5 minutes more.
  3. Mix in the chopped kale and season with black pepper and garlic powder. Cook for a few minutes until kale is dark green and slightly wilted.
  4. As the kale cooks, fry up two eggs in another skillet (if desired).
  5. Divide the hash between two bowls, and top each with a fried egg. Garnish with scallions and more freshly cracked black pepper.