Sweet Potato and Kale Breakfast Hash
This Sweet Potato and Kale Breakfast Hash is a delicious and nutritious way to start your day. With crispy roasted sweet potatoes, sautéed kale, and a perfectly cooked egg, it’s a hearty, satisfying meal that’s full of flavor and packed with essential vitamins and minerals. Whether you’re looking for a quick breakfast, a meal prep option, or a cozy weekend brunch, this dish is as versatile as it is wholesome. Plus, with easy substitutions to suit various diets, it's a recipe everyone can enjoy!
Equipment
- Sharp Knife: For chopping the sweet potatoes, onion, bell pepper, and kale.
- Cutting Board: To safely chop and prepare the ingredients.
- Large Skillet or Cast-Iron Pan: For sautéing the sweet potatoes, vegetables, and kale. A large skillet helps to cook everything evenly.
- Lid (optional): If you want to cook the eggs directly in the hash, a lid can help cook the eggs more evenly by trapping heat.
- Spatula or Wooden Spoon: For stirring the ingredients as they cook.
- Small Bowl (optional): If you prefer to crack your eggs into a separate bowl before adding them to the pan.
- Measuring Spoons: To measure spices like paprika, garlic powder, and onion powder.
- Egg Cooker or Separate Pan (optional): If you prefer to cook your eggs separately from the hash.
- Serving Plates: For plating the finished dish.
Ingredients
For the Hash
- 2 Medium sweet potatoes peeled and diced into small cubes
- 1 Tbsp Olive oil
- 1 Small onion diced
- 1 Red bell pepper diced
- 2 Cups Fresh kale stems removed and roughly chopped
- 1 Tsp Smoked paprika
- ½ Tsp Garlic powder
- ½ Tsp Onion powder
- Salt and pepper to taste
Optional Toppings
- 4 Large eggs for frying or poaching
- ¼ Cup Crumbled feta or goat cheese
- Sliced avocado
- Hot sauce
Instructions
- Prepare the Sweet PotatoesHeat a large skillet over medium heat and add the olive oil.Once the oil is hot, add the diced sweet potatoes. Cook for about 10 minutes, stirring occasionally, until the sweet potatoes are slightly tender and golden.
- Sauté the VegetablesPush the sweet potatoes to one side of the skillet and add the onion and bell pepper. Sauté for 3-4 minutes until softened.
- Add the Kale and SpicesStir in the kale, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for an additional 5 minutes, or until the kale is wilted and tender.
- Cook the Eggs (Optional)In a separate skillet, fry or poach the eggs to your preferred doneness. Alternatively, crack the eggs directly into the hash and cover the skillet to allow them to cook for 3-4 minutes.
- Assemble and ServePlate the hash and top it with your favorite optional toppings like eggs, cheese, avocado, or hot sauce. Serve immediately and enjoy!
Notes
Make-Ahead
This Sweet Potato and Kale Breakfast Hash is a great option for meal prep! You can prepare the base of the hash (sweet potatoes, kale, bell peppers, and onions) in advance. Here’s how to make it ahead of time:- Cook the Vegetables: Roast or sauté the sweet potatoes and vegetables (kale, onions, bell peppers) until they’re cooked through and tender, but don’t add the eggs just yet.
- Cool and Store: Let the cooked vegetables cool down to room temperature, then store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, reheat the vegetable mixture in a skillet, and cook fresh eggs on top or mix in any proteins you’d like.
- Eggs: For the best texture, it’s recommended to cook the eggs fresh. However, if you prefer, you can also cook the eggs ahead of time and store them separately in the fridge.
Storage
If you have leftovers or prefer to make a large batch for the week, follow these storage tips:- Refrigeration: Store leftover Sweet Potato and Kale Breakfast Hash in an airtight container in the fridge for up to 4 days. Be sure to store the eggs separately if possible, as they may lose their texture when reheated.
- Freezing: While the hash can be frozen, it’s best to freeze the vegetable mixture without the eggs. You can freeze the cooked vegetables for up to 1 month. To reheat, simply thaw in the fridge overnight and reheat in a skillet. If you’re adding eggs, cook them fresh when you’re ready to serve.
- Reheating: To reheat, simply warm the hash in a skillet over medium heat until heated through. You can also microwave it, but for the best texture, the skillet method is recommended.