Go Back
In the quest for a delicious and nutritious breakfast, few dishes can rival the vibrant and hearty Sweet Potato & Kale Breakfast Hash. This recipe not only tantalizes the taste buds but also offers a powerhouse of nutrients that set a positive tone for the day ahead. Combining the natural sweetness of sweet potatoes with the earthy flavor of kale, this breakfast hash is a delightful way to start your morning with a boost of energy and health.

Sweet Potato & Kale Breakfast Hash

Start your day with a burst of flavor and nutrition with this Sweet Potato & Kale Breakfast Hash. Combining the natural sweetness of sweet potatoes with the earthy goodness of kale, this hearty dish is not only satisfying but also packed with vitamins and minerals. Quick to prepare and easy to customize, it's perfect for busy mornings. Whether you enjoy it with eggs or on its own, this breakfast hash promises a delightful start to your day full of energy and health benefits.
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, diced into 1/2-inch cubes

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

2 cups kale, stems removed and chopped

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper, to taste

4 large eggs

Fresh parsley, chopped (for garnish)

Hot sauce (optional, for serving)

Instructions
 

Cook the Sweet Potatoes: In a large skillet, heat the olive oil over medium heat. Add the diced sweet potatoes and season with salt and pepper. Cook for about 10 minutes, stirring occasionally, until they begin to soften and brown slightly.

    Add Onion and Bell Pepper: Add the diced onion and red bell pepper to the skillet. Continue to cook for another 5 minutes, until the onion is translucent and the peppers are tender.

      Incorporate Garlic and Spices: Stir in the minced garlic, smoked paprika, and ground cumin. Cook for an additional 1-2 minutes until the garlic is fragrant.

        Add Kale: Fold in the chopped kale and stir until wilted, about 2-3 minutes. Taste and adjust seasoning with more salt and pepper if necessary.

          Cook Eggs: Create four small wells in the hash mixture and crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the eggs are set to your liking. For runny yolks, aim for around 5 minutes; for firmer yolks, cook longer.

            Serve: Remove the skillet from heat. Garnish with fresh parsley and serve hot, with a drizzle of hot sauce on top if desired.

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