American
Sweet Potato and Kale Breakfast Hash
Cubed sweet potatoes crisp in a skillet with onion, then wilted kale and fried eggs finish the pan. It is a savory plate that holds well for weekday mornings.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
Photo: ginnerobot (CC BY-SA). Source
Why you’ll love it
- Sweet potato gives natural sweetness and fiber.
- Kale wilts quickly once the potatoes are tender.
- Eggs cooked in the same pan keep cleanup light.
- The hash reheats cleanly for next-day breakfast.
Ingredients
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Instructions
- 1
Heat olive oil in a large skillet over medium heat.
- 2
Add diced sweet potato and onion; cook 12 to 15 minutes, stirring often, until edges brown.
- 3
Stir in garlic, smoked paprika, salt, and pepper for 1 minute.
- 4
Add kale and cook 2 to 3 minutes until wilted.
- 5
Make four wells in the hash and crack an egg into each.
- 6
Cover and cook 3 to 5 minutes until whites set and yolks reach desired doneness.
- 7
Serve straight from the skillet.
Pro tips
- Cut sweet potato into even 1/2-inch cubes for steady cooking.
- If the pan looks dry, splash in a tablespoon of water while steaming the eggs.
- Use lacinato or curly kale, stems removed.
Easy substitutions
- kale
- baby spinach
- smoked paprika
- chili powder
- olive oil
- avocado oil
Storage and reheating
Storage
Store hash without eggs in the fridge up to 3 days; cook fresh eggs when serving.
Reheating
Reheat hash in a skillet over medium heat, then fry eggs to order.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 280
- Protein
- 12 g
- Carbs
- 28 g
- Fat
- 14 g
- Fiber
- 5 g
Budget friendly · Stovetop, One Pan · Vegetarian
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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