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–+ servings
Sweet Potato and Kale Breakfast Hash

Sweet Potato and Kale Breakfast Hash

Start your day with a healthy and delicious Sweet Potato and Kale Breakfast Hash. Packed with flavor, this easy recipe is perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced
  • 1 bunch kale, stems removed and chopped
  • 1 medium red onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 large eggs

Equipment

  • Large skillet or frying pan
  • Sharp knife and cutting board
  • Wooden spoon or spatula
  • Lid for the skillet
  • Nonstick skillet (optional) optional to prevent sticking with the eggs

Method
 

  1. Prep all your ingredients by dicing the sweet potatoes, chopping kale and onion, and mincing garlic.
  2. Heat olive oil in a large skillet over medium heat and sauté the onion until softened and translucent for about 3 minutes.
  3. Add the minced garlic and sauté until fragrant.
  4. Add the diced sweet potatoes to the skillet, season with salt, pepper, and smoked paprika, then cook undisturbed to develop a golden crust.
  5. Once tender, stir in the chopped kale and cook for an additional 2–3 minutes.
  6. Create four wells in the hash and crack an egg into each hole. Cover the skillet and cook until the egg whites are set but yolks remain runny.
  7. Garnish with fresh parsley before serving.

Nutrition

Calories: 300kcalCarbohydrates: 40gProtein: 8gFat: 12gSaturated Fat: 2gCholesterol: 186mgSodium: 400mgPotassium: 600mgFiber: 7gSugar: 5gVitamin A: 18000IUVitamin C: 60mgCalcium: 150mgIron: 2mg

Notes

Don't skip seasoning; salt and pepper enhance the dish significantly. Use a nonstick skillet to prevent sticking, especially with the eggs. Feel free to customize by adding other spices, like cumin or chili flakes, for added flavor. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat gently on the stovetop. If making ahead, store kale separately to maintain freshness.
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