I grew up making art. Every time I tried to stray from it, it would pull me back into its vortex. I went to a specialized art high school. I majored in fine arts in college, I work at a museum... so why has it taken me until now to bring my four-year-old to MoMA?
Maybe I already answered that question. My whole life has been inundated with art. It is kind of nice to do something else for a change, no?
We've been to the Museum of Natural History numerous times. We've been to many other kinds of museums, zoos, botanical gardens, even the Museum of Math. Twice. But not to an art museum.
Until this past weekend. And boy am I sorry I didn't get there sooner.
So if you've got a little one and are feeling shut in with all this snow, head on over the MoMA for a treat!
Adapted from Shared Appetite
- 2 medium sweet potatoes, peeled and cut into a fine 1/4" dice (I used one Japanese (white) and one American sweet potato)
- 1 shallots, finely sliced
- 1 small box frozen spinach
- 1 teaspoon cumin
- 1 teaspoon paprika
- Pinch red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 2-4 eggs
- Extra virgin olive oil
- Heat 4 tablespoons of extra virgin olive oil in a large skillet over medium heat. Once hot, add in the finely diced sweet potatoes, finely sliced shallot, cumin, paprika, red pepper flakes, and season very generously with Kosher salt and freshly ground black pepper.
- Cook mixture, stirring occasionally, until sweet potatoes are cooked through and tender, about 15-18 minutes.
- If using frozen kale (recommended, it's so quick and easy!), heat it according to package directions, then wrap kale in a couple paper towels and wring out any excess moisture. If using fresh kale, remove ribs and stems and roughly chop leaves.
- Add kale into the skillet approximately during the last 5 minutes of cooking. Taste the hash and season with additional salt or pepper if needed.
- As the hash is finishing up cooking, heat 2 tablespoons of olive oil or butter (or a mixture of both) in a large nonstick skillet over medium-low heat. Once hot (adding a droplet of water to the pan should make it sizzle), crack open eggs and add them, one at a time, into the skillet. Season with salt and pepper and cover with a lid. This will help the tops of the whites to set before overcooking the bottom of the eggs. The eggs are done cooking once the whites are just set (the yolk will still be runny).
- Divide the hash among the plates, topping each with one of sunny-side up eggs. Sprinkle the egg with some freshly ground pepper, and enjoy immediately!
- You can reheat the hash for lunch the next day (I did)!