Sweet Potato and Vegetable Hash

• 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
• 1 onion, chopped
• 2 sweet potatoes (1 lb./450 g), peeled, shredded
• 1/2 lb. (225 g) Brussels sprouts, trimmed, shredded
• 2 cups loosely packed chopped stemmed kale
• 4 eggs
• 3 Tbsp. Kraft 100% Parmesan Aged Grated Cheese

1. Heat dressing in large nonstick skillet on medium heat.
2. Add onions; cook 2 to 3 min.
3. or until softened, stirring frequently.
4. Add potatoes; press into even layer on bottom of skillet with back of spoon.
5. Cook on medium-low heat 3 to 5 min.
6. or until bottom is lightly browned.
7. Stir; cook 3 min.
8. Add Brussels sprouts; mix well.
9. Cook 3 to 5 min.
10. or until sprouts start to wilt, stirring frequently.
11. Add kale; cook 2 min.
12. or just until wilted, stirring frequently.
13. Remove from heat; cover to keep warm.
14. Spray another large skillet with cooking spray.
15. Slip cracked eggs into skillet, leaving spaces between eggs; cook on medium-low heat 2 to 3 min.
16. or until whites are set and yolks are cooked to desired doneness.
17. Serve hash topped with eggs and cheese.

olive oil, onion, sweet potatoes, brussels, stemmed kale, eggs, cheese

Taken from www.kraftrecipes.com/recipes/sweet-potato-vegetable-hash-181819.aspx (may not work)