Why You’ll Love Skillet Sweet Potato Kale Hash Recipe

This dish brings together tender sweet potato cubes and crisp kale, all cooked in one skillet for maximum flavor and minimal fuss. The eggs baked right in add richness and protein, making it a satisfying, balanced meal. It’s vegetarian‑friendly, full of nutrients, and done in about 30 minutes — ideal when you want something both wholesome and delicious without spending all afternoon in the kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• Olive oil
• Diced red onion
• Sweet potatoes – peeled and cubed
• Minced garlic
• Salt, paprika, cumin, black pepper
• Kale – finely chopped
• Eggs
• Chopped cilantro for garnish
• Avocado

Directions

Heat the olive oil in a large skillet over medium heat and sauté the diced red onion for about 5 minutes until softened.
Add the minced garlic and cook for about 1 minute until fragrant.
Add the cubed sweet potatoes along with salt, paprika, cumin, and black pepper. Cover the skillet and cook for roughly 15 minutes, stirring every 5 minutes, until the sweet potato cubes are fork‑tender.
Stir in the chopped kale and sauté until the kale has just wilted (about 1–2 minutes).
Create four little wells in the hash mixture in the skillet and crack one egg into each well. Cover the skillet and cook until the eggs reach your desired doneness.
Remove from heat, garnish with chopped cilantro, and serve with avocado slices (and toast if you like) immediately.

Servings and timing

Serves: 4 people
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Swap kale for spinach or Swiss chard if you prefer a milder green.
Add chopped bell peppers or celery to the sweet potato mixture for extra texture and flavor.
Use smoked paprika or a dash of cayenne for a spicier version.
For a non‑vegetarian twist, stir in cooked chicken sausage or turkey sausage pieces before adding the eggs.
Omit the eggs for a vegan version and top with sautéed tofu or chickpeas instead.

Storage/Reheating

Storage: Allow the hash to cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 3‑4 days.
Reheating: Reheat portions in a skillet over medium heat until warmed through (adding a splash of water or oil if dry), or microwave in a covered dish for 1–2 minutes until heated. If eggs are included, note that the texture may change slightly upon reheating.

FAQs

How can I make this dish ahead of time?

You can prepare the sweet potato and onion portion ahead, store it in the fridge, and when ready to eat, sauté the kale, add the pre‑cooked potatoes, then crack in the eggs and finish cooking. This keeps the eggs fresher and the kale crisp.

Can I use frozen kale or spinach instead of fresh?

Yes, you can use frozen chopped kale or spinach. Just thaw and drain excess water before adding to the skillet, and reduce the sauté time accordingly since frozen greens will cook faster.

What kind of skillet is best for this recipe?

A heavy‑bottomed skillet works best — a cast‑iron skillet is ideal because it retains heat evenly and helps cook the hash uniformly. A non‑stick skillet works too but may not give quite the same texture.

How do I know when the sweet potato cubes are done?

They’re done when you can easily pierce them with a fork and they are tender throughout, but still hold their shape (not mushy). This usually takes about 15 minutes when cubed to roughly the same size.

Can I make this vegan by skipping the eggs?

Yes — you can skip the eggs entirely or replace them with a vegan alternative like tofu scramble or seasoned chickpeas for added protein.

My kale didn’t wilt evenly — any tips?

Make sure the kale is finely chopped so it cooks quickly and evenly. Also, stir it into the hot sweet potato mixture and cook just 1–2 minutes until it’s bright green and slightly softened.

Can I freeze leftovers?

You can freeze the sweet potato and kale portion, but freezing with eggs is not recommended, as the eggs will change texture upon thawing. Freeze the hash without eggs in a freezer‑safe container for up to 2 months, then thaw and add fresh eggs when reheating.

What can I serve alongside this hash?

This hash pairs nicely with whole‑wheat toast, a side salad, fresh fruit, or even a dollop of Greek yogurt for added creaminess.

Is this recipe gluten‑free?

Yes — as written, this recipe is gluten‑free (assuming all ingredients like spices are certified gluten‑free). It’s also vegetarian. You can adapt things for vegan if you skip the eggs.

How can I increase the servings for a larger group?

You can easily double or triple the ingredients and use a larger skillet or spread into two pans. Just ensure sweet potatoes are evenly sized and you adjust the cooking time slightly if using a larger volume.

Conclusion

This skillet sweet potato kale hash is a simple yet satisfying dish that brings together vibrant veggies, hearty sweet potatoes, and eggs in one pan — making it perfect for a healthy breakfast, brunch, or dinner. With flexible ingredient options and easy storage, it’s a recipe you’ll return to again and again. Enjoy!