You guys have probably figured out my slight obsession with sweet breakfast recipes. Healthy French Toast, Pecan Pie Pancakes, Gingerbread French Toast, Buckwheat Pancakes, Healthy S’more Pancakes, Mocha Peanut Butter Protein Pancakes, Almond Flour Waffles….so many faves! But other than this Poached Egg & Avocado Breakfast Salad, I’ve never really been one to make savory food for breakfast.
Today I decided to venture out a little and make this Skillet Sweet Potato Hash with Kale. LIFE. CHANGED.
Watch this Skillet Sweet Potato Hash with Kale recipe video:
The food nerd in me is exploding with excitement! Garlicky, savory, hints of sweet, hints of spicy, runny egg, in-your-face flavors. All of that under 30 minutes!
Here’s What You Need To Make Sweet Potato Hash
- Sweet potatoes
- Kale
- Eggs
- garlic
- Coconut oil
- Red pepper flakes
So I’m thinking breakfast for lunch, breakfast for dinner, breakfast basically all the time now because of this deliciousness. It’s THAT good, friend! The health nerd in me is also super excited about the nutrients in this recipe.
Why this Sweet Potato Hash is Healthy
Sweet potato has so much vitamin A and C it’s also a great source of fiber and potassium making it a super healthy addition to any meal! The eggs also contain lots of protein and healthy carbs for energy!
Top Tips for Making Sweet Potato Hash
- Make sure to cut the sweet potato into even cubes so they cook at the same time
- You could also use spinach instead of kale
- You can add extra spices to taste such as cumin, paprika, oregano etc
- Use the leftover potatoes and kale to make soup or add to salads
More Savory Breakfast Recipes You Might Like:
- Tofu Scramble Vegan Breakfast Bowl
- Tomato & Lentil Breakfast Bruschetta
- The BEST healthy Breakfast Tacos
Skillet Sweet Potato & Kale Hash
Ingredients
- 2 Tbsp coconut oil
- 2 sweet potatoes
- 4 cups baby kale
- 3 eggs
- 1 tsp minced garlic
- 1/4 tsp crushed red pepper
- salt/pepper
Instructions
- Peel and chop the sweet potatoes into small squares.
- Melt the coconut oil in a large skillet and add the garlic.
- Cook the sweet potatoes in the oil and garlic until they are about 90% done.
- Add in the baby kale and cook until soft.
- Remove the sweet potatoes and kale from the skillet (temporarily).
- Crack the 3 eggs over the skillet, allowing the egg whites to fully cook.
- Add the sweet potato and kale mix back to the skillet. Top with salt/pepper and crushed red pepper.
- Serve hot and enjoy!
Video
Notes
- Make sure to cut the sweet potato into even cubes so they cook at the same time
- You could also use spinach instead of kale
- You can add extra spices to taste such as cumin, paprika, oregano etc
- Use the leftover potatoes and kale to make soup or add to salads
Amber says:
Made this tonight for a quick dinner in the cast-iron skillet. It was really tasty!! It was definitely a lighter dish which was nice. If we ever want to bulk it up when we make it again, we were thinking of adding in onion and some kind of chicken or turkey sausage links!
Alyssa says:
This recipe is delicious! I added mushrooms and avocado in mine to add some more healthy fats and nutrients! Super healthy and super tasty!
Christine McMichael replied:
I’m so glad you enjoyed the recipe, Alyssa!
Kristie says:
I’m loving your recipes!
Christine McMichael replied:
Thanks, Kristie! 🙂
Emily Kemp says:
I love brunch recipes with eggs, so looking forward to trying this!
R. Bowser says:
Hi – Doing this recipe tonight – You don’t mention what to do with the Garlic in the recipe, – but I want to use fresh minced garlic, I’ll work it in there at some point. — Interesting concept, somehow get the kale and potato back in the skillet, around the eggs I guess–? I may do poached eggs and add to the dish when served, on each plate.
AND – I found this recipe through my Yummly subscription. I went there, saw the recipe for a few seconds, then it disappeared and an error message says they can’t find it. Over and over I tried to see the whole recipe, but it kept disappearing and I never could get to the instructions page. I Googled the recipe, found your page here – But I thought you should know something is wrong with Yummly’s listing.
Christine McMichael replied:
Hi! Thanks for stopping by! You’re totally right, I completely forgot to put that in the recipe. Updating it right now! Sautee the garlic with the coconut oil and sweet potatoes to give them a really good flavor. Minced garlic works perfectly! Yes, I placed them around the eggs, but this is just to make sure everything is equally warm when serving. Adding a poached egg to the dish when served works completely fine and wouldn’t sacrifice flavor!
Thanks so much for letting me know about the Yummly thing, I’ll definitely look into it! And thanks for making this recipe, I hope you enjoy it! 🙂
Lija says:
Love your sense of humour!
Christine McMichael replied:
Thanks, Lija! 🙂
Sandhya Ramakrishnan says:
Skillet recipes have so much flavor and they combine so well together. Love using baby kale in the recipe and sweet potatoes adds natural sweetness to the hash.
Christine McMichael replied:
I agree! Love skillet recipes. Enjoy!
Daniela Anderson says:
A hearty breakfast, my kind of food. I love sweet potatoes cooked in any way possible, this dish is so colourful and perfect if you want to indulge, but also watch your calorie intake. Brilliant recipe!
Christine McMichael replied:
I agree, Daniela! Thank you!!
Kylee from Kylee Cooks says:
I LOVE sweet potatoes – and use them in everything I possibly can. I love this take on a typical breakfast hash, the kale knocks it out of the park!
Christine McMichael replied:
Me too, they’re the best! Enjoy! 🙂
Julie | Bunsen Burner Bakery says:
Sweet potatoes and kale are such a perfect pairing, and those runny egg yolks go so well. This looks delicious.
Christine McMichael replied:
I agree! So good. Thank you!
Natalie | Natalie's Food & Health says:
Wow this looks really amazing. So delicious, so flavorful! Perfect brunch, no doubt. Love how easy this is make. Now, if one more person says eating healthy is time-consuming, I’ll just slap him hehe 😉 Pinning!
Christine McMichael replied:
Thanks, Natalie! Definitely great for brunch. Hahaha, right??? I so agree! Enjoy the recipe!