Hearty hash and a gently fried egg take this English muffin over the top.
What You’ll Need
3 Thomas’® Original English Muffins, toasted
2 tablespoons olive oil
1-2 sweet potatoes, peeled and cubed
½ onion, chopped
½ cup pancetta, chopped
2 cups kale
Salt and pepper, to taste
What To Do
Heat olive oil in a large nonstick skillet over medium heat. Add sweet potatoes and sauté until beginning to soften (approximately 10 minutes). Add onions and sauté until translucent. Add pancetta and cook another 3 minutes. Add kale and sauté until wilted and bright green (approximately 5 minutes).
Reduce heat to low. Use a spoon to make 3 small indentations in the hash for the eggs. Crack eggs into the hash, cover the pan with a lid and cook until the whites are cooked through.
Top each English muffin base with some hash and an egg. Season with additional salt and pepper to your liking, top with English muffin lids and enjoy.