Source: Snooze Winter 2021 menu listing (“Sweet Potato Hash: roasted sweet potatoes with savory soffritto & Tuscan kale… drizzle of Gochujang chile sauce”). Snooze Eatery

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2 lb sweet potatoes (about 3 medium), peeled and cut into ½" cubes

3 tbsp olive oil, divided

1 small yellow onion, finely diced

1 small red bell pepper, diced

2 cloves garlic, minced

1 stalk celery, finely diced (optional — for a true soffritto/mirepoix feel).

-3–4 cups chopped Tuscan (Lacinato) kale, stems removed, leaves choppeD

1 tsp smoked paprika

½ tsp ground cumin (optional)

Salt & black pepper to taste

2–3 tbsp butter (optional, for finishing)

4 eggs (sunny-side up) to top (or poached if you prefer)

Gochujang drizzle: 2 tbsp gochujang, 1 tbsp rice vinegar, 1 tsp maple syrup, 1–2 tbsp water to thin

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Method

1. Preheat oven to 425°F (220°C). Toss the sweet potato cubes with 1½ tbsp olive oil, a pinch of salt & pepper. Spread on a rimmed baking sheet and roast 20–25 minutes, turning once, until browned and tender.

2. Meanwhile, make the soffritto: heat remaining 1½ tbsp oil in a large skillet over medium heat. Add onion, bell pepper and celery; cook 6–8 minutes until softened and edges caramelize. Add garlic and cook 30–60 seconds more.

3. Add roasted sweet potatoes to skillet, sprinkle smoked paprika and cumin, toss gently. Add kale and cook 2–4 minutes until wilted. Stir in butter if using and adjust salt.

4. Whisk gochujang + rice vinegar + maple syrup and thin with water until drizzleable. Taste and adjust sweet/sour/heat.

5. In a separate pan, cook eggs sunny-side up. Plate the hash, top with eggs and drizzle with gochujang sauce. Serve with toast or tortillas.

Tips to match Snooze: they top the sweet potato hash with a drizzle of gochujang chile sauce per the menu — that sweet-spicy finish is a key flavor note. Use roasted (not boiled) cubes for good browning.