This rustic sweet potato and chard breakfast hash offers a satisfying, flavorful way to begin your day.
The combination of sweet potatoes and Swiss chard provides a nutrient-rich base, enhanced by aromatic spices and caramelized onions.
quick to prepare and loaded with vegetables, it’s a wholesome breakfast choice for any day of the week.
Why You’ll Love This Recipe
- Sweet potatoes add natural sweetness and a creamy texture when cooked, making the hash hearty and comforting.
- Swiss chard contributes a slight earthiness and vibrant color, enhancing both taste and appearance.
- Sautéing with onions and smoked paprika adds depth of flavor and a hint of warmth, elevating the dish beyond basic hashes.
Rustic Sweet Potato and Chard Breakfast Hash
A hearty and nutritious breakfast hash featuring sweet potatoes and Swiss chard sautéed with onions and warm spices. This veggie-forward meal is perfect to start your day with wholesome flavors.
- Prep time
- 10 minutes
- Cook time
- 20 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 2 medium sweet potatoes (about 1 pound), peeled and diced into ½-inch cubes (450 g)
- 1 tablespoon olive oil (15 ml)
- 1 medium yellow onion, diced
- 3 cups Swiss chard, chopped, stems and leaves separated (about 150 g)
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- Optional toppings: fried or poached eggs, hot sauce, chopped fresh parsley
Instructions
- Prepare the vegetables Peel and dice the sweet potatoes into ½-inch cubes. Separate the Swiss chard stems from the leaves and chop them finely. Roughly chop the chard leaves.
- Cook the sweet potatoes Heat olive oil in a large non-stick skillet over medium heat. Add the diced sweet potatoes and cook, stirring occasionally, for about 10 minutes until they start to soften and develop golden edges.
- Add onions and chard stems Stir in the diced onion and chopped chard stems. Cook for 5 minutes, until onions are translucent and stems soften.
- Add garlic, spices, and chard leaves Add the minced garlic, smoked paprika, and cumin, stirring well to combine. Then, add the chard leaves, cooking for 2-3 minutes until wilted. Season with salt and pepper to taste.
- Serve the hash Remove the skillet from heat once the sweet potatoes are fork-tender and chard is wilted. Serve immediately, topped with optional fried or poached eggs and fresh parsley, if desired.
Helpful Tips
- Use a sharp knife to evenly dice the sweet potatoes for uniform cooking.
- If you prefer a crispier texture, cook the sweet potatoes in batches without crowding the pan.
- Swiss chard stems take longer to cook than leaves, so separate and add them earlier as instructed.
- For a vegan version, omit egg toppings or replace with sautéed mushrooms or avocado slices.
Storage and Make-Ahead
Store any leftover hash in an airtight container in the refrigerator for up to 3 days.
Reheat thoroughly in a skillet over medium heat until hot throughout (internal temperature should reach 165°F or 74°C) before serving.
Do not leave cooked hash at room temperature for more than 2 hours to prevent bacterial growth.
Frequently Asked Questions
Can I use other greens besides Swiss chard?
Yes, kale, spinach, or collard greens can be substituted. Adjust cooking time so the greens wilt but remain tender.
Can I make this hash ahead of time?
You can prepare the hash up to 2 days ahead and store it in the refrigerator. Reheat thoroughly before eating.
Is this recipe gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free.
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