One Pan Breakfast Hash with Kale and Sweet Potatoes
A quick and hearty breakfast hash made with sweet potatoes, kale, and eggs, perfect for busy mornings.
Servings: 4 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 1 medium medium sweet potato, peeled and diced small
- 1 to 2 tablespoons olive oil
- 1 small small onion, diced
- 1 small bell pepper, diced (optional but good)
- 2 big handfuls kale, chopped
- 1 teaspoon smoked paprika
- to taste Salt and pepper
- 2 to 4 eggs
- optional shredded cheese, avocado, salsa, hot sauce
Instructions
Preparation
- Heat your skillet on medium heat and add the oil.
- Toss in the sweet potato with a pinch of salt and let it cook for about 10 to 12 minutes, stirring occasionally, until browned and fork-tender.
- Add onion and bell pepper and cook for another 4 to 5 minutes.
- Sprinkle in smoked paprika, pepper, and a little more salt, then add kale and stir until it wilts, usually about 2 minutes.
- Make little spaces in the hash and crack in the eggs. Cover the pan if possible.
- Cook for about 3 to 5 minutes for runny yolks or longer if firmer eggs are desired.
Notes
For variations, feel free to add your favorite toppings like salsa, hot sauce, or shredded cheese. Prep your veggies the night before to make mornings easier.