Savory Sweet Potato and Kale Breakfast Hash

Why You’ll Love This Recipe

• Hearty and satisfying like classic breakfast hash, but packed with nutrient-dense sweet potatoes and kale.
• One-skillet recipe with simple, budget-friendly ingredients you might already have on hand.
• Smoky, savory flavors from smoked paprika, garlic, and caramelized onions, with just a hint of heat.
• Easily customized: keep it vegan, or add eggs, cheese, and your favorite toppings.

Grocery List

• Produce: Sweet potatoes, yellow onion, garlic, kale, fresh herbs (parsley, cilantro, or chives), avocado, lemon
• Dairy: Feta or goat cheese (optional)
• Pantry: Extra-virgin olive oil, smoked paprika, ground cumin, red pepper flakes, kosher salt, black pepper, vegetable broth (or use water), hot sauce or chili oil

Full Ingredients

For the Sweet Potato & Kale Hash

• 1 1/2 pounds (about 3 medium) orange-fleshed sweet potatoes, peeled and cut into 1/2-inch cubes
• 3 tablespoons extra-virgin olive oil, divided
• 1 medium yellow onion, finely diced (about 1 cup)
• 3 cloves garlic, minced
• 4 packed cups chopped curly or lacinato kale, thick ribs removed (about 4 ounces / 115 grams)
• 1 teaspoon smoked paprika (preferably Spanish-style)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes, or to taste (optional but recommended)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup water or low-sodium vegetable broth

Optional For Serving

• 4 large eggs (1 per serving), cooked directly in the skillet or separately
• 2 tablespoons chopped fresh herbs, such as parsley, cilantro, or chives
• 1 ripe avocado, sliced
• Crumbled feta or goat cheese
• Hot sauce or chili oil
• Lemon wedges for squeezing over the top

Step-by-Step Instructions

Step 1: Prep and measure your ingredients

Peel the sweet potatoes and cut them into 1/2-inch cubes. Try to keep the pieces similar in size so they cook evenly and brown nicely. Finely dice the onion (you want about 1 cup). Mince the garlic cloves. Rinse the kale, strip out the thick ribs, and chop the leaves into bite-sized pieces. Measure out the smoked paprika, cumin, red pepper flakes, salt, and pepper so they are ready to go. Having everything prepped before you turn on the stove makes the cooking process smooth and relaxed.

Step 2: Build a flavorful onion and garlic base

Place a large, heavy 12-inch skillet (cast iron or stainless steel is ideal) over medium heat. On an electric skillet, that is about 350°F / 175°C. Add 2 tablespoons of the olive oil and let it heat for 1 minute, until it shimmers. Add the diced onion and a small pinch of salt. Cook, stirring occasionally, for 5–7 minutes, until the onion is soft, translucent, and starting to turn golden at the edges. Lower the heat slightly if it browns too quickly. Add the minced garlic and cook for 30 seconds to 1 minute, just until fragrant, stirring constantly so it does not burn.

Step 3: Add and season the sweet potatoes

Increase the heat back to medium. Add the cubed sweet potatoes to the skillet. Sprinkle over the smoked paprika, ground cumin, red pepper flakes (if using), 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir well to coat the sweet potatoes evenly in the oil, aromatics, and spices. Cook for 1–2 minutes, stirring occasionally, to lightly toast the spices and start the browning process. You should smell the smokiness of the paprika and the warmth of the cumin.

Step 4: Steam-sauté until the sweet potatoes are tender

Pour in 1/4 cup water or low-sodium vegetable broth. The liquid will sizzle and release anything stuck to the bottom of the pan; scrape gently with a wooden spoon. Reduce the heat to medium-low (about 300°F / 150°C on an electric skillet) and cover the skillet with a lid. If you do not have a lid that fits, you can cover the pan tightly with a sheet of foil or an inverted baking sheet.

Let the sweet potatoes cook covered for 8–10 minutes, stirring once about halfway through. They are ready for the next step when they are just fork-tender but not falling apart. If the pan becomes dry and the potatoes are still hard, add 1–2 tablespoons more water and continue cooking for another 2–3 minutes.

Step 5: Crisp up the hash

Remove the lid and increase the heat to medium-high (about 375°F / 190°C on an electric skillet). If the pan looks dry, drizzle in the remaining 1 tablespoon olive oil. Spread the sweet potato mixture into an even layer and let it cook undisturbed for 2–3 minutes so the bottom can brown and crisp. Then, use a spatula to flip and stir, bringing the browned bits to the top.

Continue cooking for another 3–4 minutes, stirring every minute or so, until many of the sweet potato edges are golden-brown and slightly crisp and the onions are deeply caramelized. Adjust the heat as needed to keep things sizzling but not burning. This is where much of the flavor and texture develops, so give it a bit of patience.

Step 6: Wilt in the kale

Reduce the heat to medium. Add the chopped kale on top of the hash. At first it will look like a lot, but it will quickly cook down. Gently fold the kale into the sweet potato mixture, using tongs or a spatula, until the greens are evenly distributed.

Cook for 3–4 minutes, stirring occasionally, until the kale is wilted and tender but still a vibrant deep green. Taste the hash and adjust the seasoning with more salt, pepper, or red pepper flakes as needed. If the mixture seems dry, you can drizzle in an extra teaspoon of olive oil for richness.

Step 7: Add eggs (optional), garnish, and serve

If you would like to cook eggs directly in the hash, keep the heat at medium. Use your spatula to make 4 small wells in the sweet potato and kale mixture. Add a few drops of oil or a small pat of butter into each well to prevent sticking. Crack one egg into each well and sprinkle the eggs lightly with salt and pepper. Cover the skillet and cook for 4–6 minutes, until the whites are set and the yolks are cooked to your liking. For fully set yolks, add 1–2 extra minutes.

Alternatively, you can fry or poach the eggs in a separate pan and serve them on top of each portion of hash. Off the heat, sprinkle the hash with chopped fresh herbs. Add any extra toppings you like, such as sliced avocado, crumbled feta or goat cheese, a squeeze of lemon juice, and a drizzle of hot sauce. Serve immediately while hot and crisp.

Pro Tips

• Cut evenly for even cooking: Keeping the sweet potato cubes close to 1/2 inch and fairly uniform helps them cook through at the same rate and brown instead of burning.
• Use a large, heavy skillet: A 12-inch cast-iron or stainless-steel pan gives the potatoes room to crisp and develop flavor rather than steam too much.
• Do not rush the browning: Leaving the potatoes undisturbed for a couple of minutes at a time encourages a deeply caramelized crust, which is key for a great hash.
• Adjust the heat as you go: Every stove is different. If things are scorching, lower the heat; if nothing is browning after a few minutes, increase it slightly.
• Add eggs at the end: The hash should be fully cooked and well-seasoned before adding eggs so they can cook gently without overcooking the vegetables.

Variations

• Smoky chorizo or bacon hash: Cook 4 ounces chopped bacon or fresh chorizo in the skillet first until browned. Remove, leaving the fat, then proceed with the recipe, using less olive oil. Stir the meat back in with the kale.
• Black bean & avocado boost: Add 1 cup drained and rinsed black beans to the pan when you add the kale. Top each serving with avocado slices, cilantro, and a squeeze of lime for a protein-packed, dairy-free option.
• Bell pepper twist: Add 1 diced red or yellow bell pepper along with the onion for extra sweetness, color, and crunch.

Storage & Make-Ahead

Let the hash cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a small splash of water or oil, stirring occasionally, until hot and re-crisped, 5–7 minutes. You can also reheat in the microwave, but the potatoes will be softer.

For make-ahead prep, you can peel and dice the sweet potatoes, chop the onion, garlic, and kale up to 2 days in advance and store them separately in the fridge. The hash itself can be fully cooked the day before; reheat in a skillet and cook fresh eggs on top just before serving for an easy, quick breakfast or dinner.

Nutrition (per serving)

Approximate values for 1 of 4 servings of hash, without eggs or optional toppings: about 265 calories, 39 g carbohydrates, 11 g fat, 4 g protein, 7 g fiber, and 420 mg sodium (assuming 1 teaspoon kosher salt and using water, not broth). Adding one large egg increases the calories by about 70 and protein by about 6 grams. Exact values will vary based on specific ingredients and brands used.