Sweet Potato, Kale, and Country Ham Hash with Maple Red-Eye Gravy

Ingredients

• 10
  
  ounces country ham, cut into bite-sized pieces
  
• 1
  
  tablespoon butter
  
• 1
  
  leek, chopped (white part only)
  
• 2
  
  medium-sized sweet potatoes, peeled and cut in 1/2-inch cubes
  
• 2
  
  cloves garlic, minced
  
• 1/2
  
  head of kale, chopped (about 3 cups)
  
• 1
  
  cup black coffee, divided
  
• 1/4
  
  cup pure maple syrup
  
• 4
  
  to 6 eggs
  
• 1
  
  pinch Freshly ground black pepper, to taste
  

Directions

1. Heat a large skillet over medium-high heat. Add ham to the skillet, stirring occasionally, until browned on both sides. Remove and place in a bowl.
2. Do not skim ham fat because this is necessary for flavor. Add butter to the skillet.
3. Add chopped leek and stir until covered in butter. Throw in the cubed sweet potatoes, stir to coat with butter, and cook for 7 minutes, stirring occasionally. Add 1/2 cup of the black coffee and let simmer for 7 more minutes, or until potatoes are almost done. You’ll want there to be a little crunch left in the potatoes because there’s a little more cooking time yet to come.
4. While the potatoes are cooking, mix remaining coffee and maple syrup in a bowl. Set aside.
5. Add kale and minced garlic to the skillet. Cook until kale has just wilted, about 4 minutes. Add ham to skillet.
6. Pour coffee and maple mixture over everything, stirring to coat.
7. Make 4 to 6 wells in the hash and drop an egg in each. Cover with a lid or a piece of aluminum foil until the eggs are cooked to your liking.
8. Once eggs are cooked, add freshly ground black pepper to taste.