Sweet Potato & Brussel Hash with Jammy Egg

For the hash: Cube the sweet potato. Add the cubed sweet potato to a skillet with avocado oil spray and sauté until fork tender. Add brussel sprouts to the skillet and let them cook through until tender. Once cooked, remove from heat and mix in a handful of baby kale. Drizzle with maple syrup.

For the jammy egg: Boil an egg for 6 and a half minutes. Peel and serve with the hash.