Go Back
To make the savory sweet potato and kale breakfast hash, you will need: - 2 medium sweet potatoes, peeled and diced - 2 tablespoons olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 bell pepper (red or yellow), diced - 2 cups kale, stems removed and chopped - 4 large eggs - 1 teaspoon smoked paprika - ½ teaspoon cumin - Salt and pepper to taste - Fresh herbs (parsley or cilantro) for garnish Feel free to make this dish your own! Here are some optional ingredients: - Avocado slices for creaminess - Spinach for extra greens - Feta cheese for a salty kick - Hot sauce for added spice - Chopped tomatoes for freshness This breakfast hash is not only tasty but also packed with nutrients. Each serving provides: - Calories: About 300 - Protein: 12 grams - Carbohydrates: 35 grams - Fiber: 5 grams - Healthy fats from olive oil and eggs This dish gives a good balance of protein, carbs, and healthy fats. You can enjoy it as a hearty breakfast or a filling brunch option. Start by peeling and dicing the sweet potatoes. You need about two medium sweet potatoes. Next, heat two tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the diced sweet potatoes. Sauté them for about 8 to 10 minutes. Stir occasionally. You want the sweet potatoes to be tender and slightly brown. After the sweet potatoes are ready, it’s time to add more flavor. Add one small onion, finely chopped, and one diced bell pepper. Cook these for about five minutes. You want the onion to turn translucent. Now, add two minced garlic cloves, one teaspoon of smoked paprika, and half a teaspoon of cumin. Stir for one minute. This will make the kitchen smell amazing! Then, add two cups of chopped kale. Cook for three to four minutes. Stir until the kale wilts down. Now it’s time for the eggs! Create four small wells in the hash. Crack one large egg into each well. Cover the skillet with a lid. Let the eggs cook for about five to seven minutes. Check the eggs until they reach your desired doneness. Once done, remove the skillet from heat. Garnish with fresh herbs like parsley or cilantro before serving. Enjoy your colorful breakfast hash! To make this breakfast hash shine, start by cooking the sweet potatoes first. Use medium heat to avoid burning. Stir them often, so they cook evenly. After about 10 minutes, they should be soft and slightly brown. Next, add the onions and bell peppers. Cook until the onions are clear, about 5 minutes. This step adds sweetness to the dish. When you add the garlic, paprika, and cumin, be quick. Cook for just one minute to keep the flavors bright. Finally, add the kale and stir until it wilts down. This takes about 3-4 minutes. The key is to keep the veggies vibrant and flavorful. Here are some tools that can help you make this dish: - Large skillet: A good non-stick skillet works best. - Wooden spoon: Use this to stir the hash. - Lid: Covering the skillet helps cook the eggs evenly. - Sharp knife: For chopping veggies with ease. - Cutting board: A stable surface for all your prep work. Having the right tools makes cooking fun and easy! To make your breakfast hash even better, try these tips: - Serve in bowls: This makes it look nice and inviting. - Drizzle olive oil: A little extra oil on top adds richness. - Add fresh herbs: Parsley or cilantro brightens the dish. - Include avocado slices: They add creaminess and a healthy fat. These simple touches can elevate your meal and delight your guests! {{image_2}} For a vegetarian option, skip the eggs. Instead, add more veggies or plant-based protein. You can mix in black beans or chickpeas for extra texture and flavor. If you want a vegan twist, use tofu instead of eggs. Crumble firm tofu and cook it with the veggies for a hearty meal. If you love spice, add diced jalapeños or red pepper flakes. Toss these in with the sweet potatoes for a nice kick. You can also sprinkle some hot sauce on top when serving. This adds a zesty layer that brightens the dish. For those who need to avoid certain foods, there are easy swaps. Use olive oil for cooking, but you can also try coconut oil for a different taste. If you're avoiding nightshades, replace bell peppers with zucchini or mushrooms. For gluten-free needs, this recipe is already safe as written. Just focus on fresh, whole ingredients! After you enjoy your savory sweet potato and kale breakfast hash, store any leftovers properly. First, let the hash cool down to room temperature. Then, transfer it to an airtight container. This helps keep it fresh. Store the container in the fridge for up to three days. For best taste, eat it within this time. To reheat the breakfast hash, you have a few options. The best method is using a skillet. Heat some olive oil over medium heat. Add the hash and stir until warmed through. This method keeps the texture nice. You can also use a microwave. Place the hash in a microwave-safe dish and cover it. Heat for about 1-2 minutes, checking halfway to stir. This ensures even warming. If you want to keep the hash longer, you can freeze it. Use a freezer-safe container or bag. Divide the hash into portions for easier thawing later. Make sure to remove as much air as possible to avoid freezer burn. The hash can last up to three months in the freezer. To thaw, move it to the fridge overnight before reheating. This method helps preserve the flavor and texture. You can easily make this recipe gluten-free. First, check all your ingredients. Olive oil, sweet potatoes, kale, and eggs are gluten-free. Use smoked paprika and cumin without any additives. This hash is naturally free from gluten, so you can enjoy it worry-free. Yes, you can use different vegetables. Feel free to swap in zucchini, mushrooms, or spinach. Just chop them into small pieces. Keep the cooking times similar to ensure everything cooks evenly. Get creative with your veggie choices for a unique flavor. To serve leftovers, reheat the hash gently on the stove. Add a splash of water or olive oil to keep it moist. You can also microwave it in a covered bowl. Serve it with a fresh egg on top for a tasty meal. Enjoy your hash warm for the best taste! This blog covered a delicious recipe for sweet potato hash. You learned about the key ingredients, cooking steps, and tips for success. We explored fun variations, storage options, and answered common questions. Now, you can make this dish your own! Experiment with different flavors and enjoy every bite. With these steps, you will create a meal that delights your taste buds. Happy cooking!

Savory Sweet Potato & Kale Breakfast Hash

Start your day off right with this savory sweet potato and kale breakfast hash! Packed with nutritious ingredients like sweet potatoes, kale, and eggs, this delicious dish is both filling and easy to make. In just 30 minutes, you can whip up a hearty breakfast that will energize your morning. Click to explore the full recipe and bring a burst of flavor to your breakfast table!
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, peeled and diced

2 tablespoons olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 bell pepper (red or yellow), diced

2 cups kale, stems removed and chopped

4 large eggs

1 teaspoon smoked paprika

½ teaspoon cumin

Salt and pepper to taste

Fresh herbs (parsley or cilantro) for garnish

Instructions
 

Heat olive oil in a large skillet over medium heat. Once hot, add the diced sweet potatoes. Sauté for about 8-10 minutes, stirring occasionally, until they are tender and starting to brown.

    Add the chopped onion and bell pepper to the skillet. Cook for an additional 5 minutes, until the onion becomes translucent.

      Stir in the minced garlic, smoked paprika, cumin, salt, and pepper. Cook for another minute until fragrant.

        Add the chopped kale to the skillet. Cook, stirring, for about 3-4 minutes until the kale has wilted down.

          Create four small wells in the hash and crack an egg into each well. Cover the skillet with a lid and let it cook for about 5-7 minutes or until the eggs are cooked to your liking.

            Remove from heat and garnish with fresh herbs before serving.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                - Presentation Tips: Serve the breakfast hash in bowls, drizzling a little extra olive oil on top and a sprinkle of fresh herbs for color. Optionally, add some avocado slices on the side for creaminess.