This sweet potato breakfast hash is a delicious and hearty way to start your morning. Combining tender roasted sweet potatoes with sautéed kale, onions, and spices, it makes a nutritious and flavorful dish that can be made in under 30 minutes.
The recipe is easy to customize with your favorite toppings like avocado, fried eggs, or hot sauce, making it a versatile choice for a wholesome breakfast or brunch.
Why You’ll Love This Recipe
- Roasting the sweet potatoes brings out their natural sweetness and creates a caramelized texture that complements the earthy kale.
- Using fresh kale adds vibrant color, nutrition, and a slight bitterness that balances the sweet potatoes.
- Sautéing onions and garlic infuses the dish with savory depth and aroma, enhancing the overall flavor.
- Simple seasoning with salt, pepper, and smoked paprika adds a subtle smoky warmth, making it a satisfying morning meal.
Savory Sweet Potato and Kale Breakfast Hash
This hearty sweet potato breakfast hash combines roasted sweet potatoes and kale for a savory, nutritious start to your day.
- Prep time
- 10 minutes
- Cook time
- 20 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 2 large sweet potatoes, peeled and diced (about 3 cups)
- 2 tablespoons olive oil, divided
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 4 cups chopped kale, tough stems removed (about 4 ounces)
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Optional toppings: fried eggs, avocado slices, hot sauce
Instructions
- Roast the Sweet Potatoes Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet. Roast in the oven until tender and golden brown, about 15-20 minutes, stirring halfway through for even cooking.
- Prepare the Kale and Onion While the sweet potatoes roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Cook the Kale and Combine Add chopped kale to the skillet, stir well to combine with the onions and garlic. Cook until the kale wilts and becomes tender, about 4-5 minutes. Sprinkle smoked paprika, salt, and pepper over the mixture. Add the roasted sweet potatoes to the skillet and gently stir to combine all ingredients. Cook for an additional 2 minutes to heat through.
- Serve Divide the hash between plates and serve warm. Top with optional fried eggs, avocado slices, or a drizzle of hot sauce if desired.
Helpful Tips
- For easier peeling, use a vegetable peeler on raw sweet potatoes before dicing.
- You can swap kale for other greens like spinach or Swiss chard if preferred.
- To ensure even roasting, cut sweet potato pieces into uniform sizes.
- Store any leftovers in an airtight container and refrigerate promptly within 2 hours.
Storage and Make-Ahead
Refrigerate leftover hash in an airtight container for up to 3 days.
Reheat gently on the stovetop or in the microwave until steaming hot, at least 165°F (74°C).
Do not leave cooked leftovers at room temperature for more than two hours to prevent bacterial growth.
Frequently Asked Questions
Can I make this breakfast hash vegan?
Yes, simply omit any optional eggs and enjoy the hash as is or add other plant-based toppings like avocado or vegan cheese.
Can I use frozen kale instead of fresh?
Frozen kale can be used but make sure to thaw and drain excess water before cooking to prevent sogginess.
How do I store leftovers safely?
Place leftovers in an airtight container and refrigerate within two hours of cooking. Consume within 3 days and reheat thoroughly to 165°F (74°C).
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