Vegetable and Greens Hash

INGREDIENTS
2    cups peeled sweet potato cubes, ½ inch
2    cups peeled Yukon Gold potato cubes, ½ inch
2    tablespoons olive oil
1    medium red onion, quartered, sliced
4    cloves garlic, minced
½   cup dry white table wine
2    cups chopped kale or Swiss chard, stems removed
3    cups chopped spinach (5 ounces)
1    tablespoon dried thyme
4    large eggs

METHOD

Place the potato cubes into a medium sauce pan, cover with water and boil for 10 to 12 minutes until they are tender. Drain and set aside. Heat a large skillet over medium-high heat and add the olive oil, swirling to coat. Add the onions and cook for 5 to 6 minutes until tender. Add the garlic and cook for 30 seconds.

Add the wine, kale, spinach, thyme and Worcestershire sauce; cook for 6 to 8 minutes, stirring  to mix the onions with the greens, until both greens are well wilted and tender. Add the cooked potato cubes, reduce heat to low and simmer for 2 to 3 minutes.

Meanwhile, grease 4 one-cup ramekins and break an egg into each. Microwave each for 30 to 40 seconds depending on your desired amount of doneness. Serve 1 ¼ cups of hash onto each individual serving plate and top with a poached egg.