Spring Fried Kale & Egg Salad over Shoestring Japanese Sweet Potato “Fries”


fried egg with spiralized potato and kale 2 of 2

So I’ll admit, when I made this, I was thinking about how easy and simple this meal was. Then, when I began to type out the directions, I was worried it would look a lot more complex than it really is. Yes, there are a decent amount of directions, but trust me, this dish only takes about 30 minutes from start to finish. It’s also an easy way to load up on your veggies in a very satisfying meal.

Additionally, one of the reasons I like this dish you can prepare the different vegetables separately ahead of time (like on the weekend), and then put everything together and serve warm (on a weeknight). I cut all of the veggies so they were quicker to cook, and then sauteed the onions and roasted brussels sprouts on the weekend, so this part was already done.

Spring Fried Kale & Egg Salad over Shoestring Japanese Sweet Potato “Fries”
Serves 4
Inspired by Instagram

  • 1 bunch kale, stems removed and torn into pieces
  • 1 medium Vidalia onion, sliced
  • 1 large Japanese sweet potatoes, spiralized
  • Optional: 1 bushel of brussels sprouts, halved and roasted
  • 1 avocado, mashed and seasoned with salt and pepper
  • 1 egg/person
  • 1 teaspoon balsamic vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons ghee, canola oil, or ghee
  • everything bagel seasoning from Trader Joe’s
  • optional: 1 sausage/person


Preheat oven to 375. Place kale in a large bowl and generously coat with olive oil and season with salt and pepper (about 1.5 tablespoons). Massage oil into kale with your hands for about a minute. This will help soften the kale a bit. Spread kale onto an oiled baking sheet and set aside until oven is ready. When it is ready, place kale in oven for about 5-7 minutes, until it is lightly browned.

While waiting for the oven to heat, avocado and onions. Slice and pit an avocado, and then mash with the back of a fork in a small bowl. lightly season with salt and pepper.

Saute onions in a large skillet over medium heat. Once the onions are beginning to brown, lower heat and saute on low heat for an additional 10 minutes or so, when onions are beginning to wilt. Add 1 teaspoon of balsamic vinegar and season with salt and pepper. Set aside.

Meanwhile, begin to fry the spiralized sweet potato. Place a large skillet over high heat and generously coat the bottom of the pan with ghee (canola oil or coconut oil also would work well). Once the pan is hot, add in spiralized sweet potato- be sure not to stack the sweet potato. I did my in two batches. Let sit for about a minute, and then stir- this will help try to get as much of the sweet potato nicely browned as possible. Continue in this fashion for about 5 minutes, and then set aside.

Lastly, begin to fry your egg. I like to make mine (well actually- confession, my boyfriend Matt usually handles all the eggs) over-easy so the yoke isn’t fully set. As your egg is frying, assemble your dish: the sweet potato spirals, the kale, onions, and the avocado on the side. Add your fried egg on top and season with the “everything but the bagel” seasoning. If serving, serve sausage on the side.




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