Greens and Sweet Potato Hash

Add some more vegetables to your brunch this weekend by whipping up these greens and sweet potato hash seasoned with black truffle salt.

½ yellow onion, sliced into half moons
2 tablespoons butter, divided
2 sweet potatoes, chopped (~2 cups)
2 tablespoons olive oil
¼ teaspoon smoked paprika
2 cloves garlic, minced
5 cups shredded Brussels sprouts and kale (I got a mixed bag from Trader Joe’s)
⅛ teaspoon black truffle salt (optional)
3 eggs
Salt and ground black pepper to taste

View the full recipe at Dietitian Debbie Dishes →