Skillet Sweet Potato Kale Hash (Recipe Video)
It truly doesn’t get any easier than this 30-Minute Skillet Sweet Potato Kale Hash! While this recipe definitely falls into the breakfast category, I’ve honestly been LOVING this for a delicious vegetarian dinner lately.
Sautéed sweet potatoes, crunchy kale, eggs cooked to taste, and topped with cilantro and avocado. Serve with whole wheat toast and you have (in my opinion) one of the BEST easy meals ever! Here’s what you’ll find in this post:
- Healthy Sweet Potato Hash Nutrition
- Ingredients
- How to Make Sweet Potato Kale Hash in a Skillet
- Tips for Making Sweet Potato Hash
- Meal Prepping This Recipe
- More Healthy Breakfast Ideas
- Skillet Sweet Potato Kale Hash Recipe
You’ll Also Love: Poached Egg & Avocado Breakfast Salad
Healthy Sweet Potato Hash Recipe Nutrition
Sweet potato has so much vitamin A and C, and it’s also a great source of fiber and potassium. This makes it a super healthy addition to any meal! The eggs also contain lots of protein and healthy carbs for energy, as well as healthy fats in the avocado. Sweet potato hash is a great healthy meal for pretty much any time of the day!
Ingredients
- Olive Oil
- Diced Red Onion
- Sweet Potatoes – peeled and cubed.
- Minced Garlic
- Salt/Pepper/Paprika/Cumin
- Kale (finely chopped)
- Eggs
- Cilantro for garnish
- Avocado
Tip: Feel free to add other chopped veggies, like bell peppers and celery. Also, be sure to get all of these ingredients and more on Thrive Market (big box store prices, but organic, wholesome products)!
How to Make Sweet Potato Kale Hash in a Skillet
Sweet potato hash with kale and eggs is actually super easy to make! Here’s how to put it together in just 30 minutes:
- Sauté the onion and garlic in a large cast-iron skillet (or a non-stick skillet).
- Add in cubed sweet potato and spices, then cook for about 15 minutes, covered and stirring every 5 minutes.
- Stir in kale and sauté for about 1-2 minutes.
- Make 4 wells and add an egg in each one.
- Cook to your liking, then top the entire dish with cilantro.
- Serve with avocado and whole wheat toast!
Tips for Making Sweet Potato Breakfast Hash
- Make sure to cut the sweet potato into even cubes so they cook at the same time.
- Save time by buying pre-cut sweet potatoes from the grocery store!
- Feel free to use spinach instead of kale.
- You can add extra spices to taste such as cumin, smoked paprika, oregano, or a dash of cayenne.
- Add hot sauce for a little kick!
Meal Prepping This Recipe
I wouldn’t recommend making the entire recipe in advance, since the kale and eggs are best when freshly cooked. However, you could cook the sweet potatoes in advance, store them in an airtight container, and then just quickly and lightly sauté them with a little bit of oil for a few minutes when you’re ready to make the recipe!
More Healthy Breakfast Ideas
- Meal Prep Breakfast Egg Bagels
- Healthy Banana Bread Recipe
- Blueberry Banana Baked Oatmeal
- Almond Flour Waffles
- Healthy Chocolate Chip Muffins
Sign up for my email list to get my FREE 7 Meal-Planning Secrets To Making Wholesome Dinners (In 30 Minutes Or Less) course!
Skillet Sweet Potato Kale Hash
Equipment
Ingredients
- 2 Tablespoons olive oil
- 1/2 cup diced red onion
- 3 1/2 cups cubed and peeled sweet potatoes
- 1 Tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 3 cups kale (finely chopped)
- 4 large eggs
- 1/4 cup chopped cilantro for garnish
- 1 medium avocado
Instructions
- Heat the olive oil in a pan and saute the onion for about 5 minutes.
- Add in the garlic and saute for 1 more minute.
- Add in the sweet potato and spices and cook for about 15 minutes, covered but stirring every 5 or so minutes, until the potatoes are fork tender.
- Add in the kale and saute until wilted, about 2 minutes.
- Make 4 wells in the hash and add the eggs. Cover and cook to your liking.
- Garnish with the cilantro and serve with toast and avocado. Enjoy!
Lisa says:
Loved this hash! Can’t wait to make it again! Delish
Jar Of Lemons replied:
I’m glad to hear that you liked it! Thanks for giving it a try!
Christian Green says:
Simple but so tasty and filling! I’m making a second batch to have for breakfast throughout the week. I’ll be making this frequently as a breakfast or brunch meal.
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!