Sweet Potato and Kale Hash with a "Fried" Egg

3 Sweet Potatoes (Small) diced into a very small dice (1/4 inch-1/2 inch)
1 shallot
1 bunch of kale, chopped finely
1/4-1/2 tsp salt (to taste)
Ground pepper to taste
1/4-1/2 tsp Spanish Smoked hot paprika
Dash of garlic powder
Cooking oil (I use an olive oil blend)
Squirt bottle of water
Eggs

Drizzle a skillet with oil and heat on medium-high heat.  Once hot, add shallots, sautee for about 30 seconds and add in your sweet potatoes.  Stir to cover with oil, then cover immediately.  Stay closeby!  You want to leave the lid on and leave the potatoes on direct heat long enough for them to start to get a little brown on the bottom, but not so long that they burn.  This will take a few minutes (maybe 3-4?).  Once you have reached this critical point, stir the potatoes around and squirt the pan with a bit of water to keep the potatoes from sticking.  Use as much water as necessary added a little bit at a time- it will cook off.  Add an extra bit of water and then quickly cover the potatoes again, steaming them until they are done.  You may need to stir and squirt more water in again.  Once the potatoes are soft, add in the kale with a bit more water, and "sautee" the kale with the water until it is cooked through.  Season with the salt, pepper, garlic powder, and paprika.  Set aside, covered, to keep warm.

In another pan, "fry" the eggs.  Crack the egg into the skillet, let the whites cook on the bottom, flip it once (or don't), cook the whites, and leave the yolk will still be runny.

If you don't like fried eggs, you could always scramble it too!