Happy Wednesday, friends! It’s the middle of the week, which means the weekend dreaming has commenced. Errr…maybe that started on Monday. Either way, we’re making weekend brunch dreams a weekday reality with this delicious Skillet Sweet Potato & Kale Hash!
Since Cody and I moved to Oklahoma, we haven’t made it around to searching for a top notch brunch place. We keep going out for dinners, so we’re trying to keep our finances (and healthy eating) in balance! As a result, I’ve been on a personal search for easy, quick, and delicious fall brunch recipes (like these Healthy Brunch Recipes for Fall!).
Along those lines, 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 & Kale Hash. LIFE. CHANGED.
I don’t even have words, friend. I’ll just leave you with this: ❗️❗️❗️
Actually, that’s not true. The food nerd in me is exploding with excitement just thinking about this Skillet Sweet Potato & Kale Hash! Garlicky, savory, hints of sweet, hints of spicy, runny egg, in-your-face flavors. <—-ALLLLL of that under 30 minutes!
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. So much Vitamin A and C! Also lots of protein in eggs, and healthy carbs for energy. Loving it, y’all!
Here’s the easy recipe:
Skillet Sweet Potato & Kale Hash
- 2 Tbsp coconut oil
- 2 sweet potatoes
- 4 cups baby kale
- 3 eggs
- 1 tsp minced garlic
- 1/4 tsp crushed red pepper
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!