Name: Skillet Sweet Potato Kale Hash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 medium sweet potatoes, peeled and cubed; 1 tablespoon olive oil; 2 cloves garlic, minced; 1/2 red onion, chopped; 1 red bell pepper, chopped; 2 cups chopped kale; 1/2 teaspoon paprika; Salt and pepper to taste; 2 eggs (optional, for topping); Fresh herbs (optional, for garnish)

Why You’ll Love Skillet Sweet Potato Kale Hash Recipe

It’s a one‑pan dish, so clean‑up is minimal.
Sweet potatoes bring natural sweetness and hearty texture.
Kale adds a nutritious, slightly earthy contrast.
Eggs cooked in the skillet tie the whole dish together with protein and richness.
It’s versatile — great for a quick weekday meal or a relaxed weekend brunch.
The flavors are simple but satisfying — paprika, cumin, salt & pepper let the sweet potato and kale shine.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil
diced red onion
cubed and peeled sweet potatoes
minced garlic
salt
paprika
cumin
black pepper
finely chopped kale
eggs
chopped cilantro (for garnish)
avocado

Directions

Heat olive oil in a large skillet over medium heat. Sauté the diced red onion for about 5 minutes.
Add the minced garlic and sauté 1 more minute.
Add the cubed sweet potatoes along with salt, paprika, cumin and black pepper. Cover and cook for about 15 minutes, stirring every 5 minutes, until the potatoes are fork‑tender.
Add the chopped kale and sauté for about 1‑2 minutes until wilted.
Make wells in the hash (one per egg) and crack an egg into each. Cover the skillet and cook until eggs are done to your liking.
Garnish with chopped cilantro, slice the avocado and serve alongside or atop the hash.

Servings and timing

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

Variations

Swap out kale for spinach or Swiss chard if you prefer a milder green.
Add extra vegetables like diced bell peppers or celery for more color and crunch.
For a non‑vegetarian version, stir in cooked turkey sausage or diced chicken.
Spice it up with a dash of cayenne or hot sauce.
Top with feta cheese or goat cheese for a creamy finish.
For vegan version, skip the eggs and stir in cooked chickpeas for protein.

Storage/Reheating

Store leftover hash (without avocado) in an airtight container in the fridge for up to 3‑4 days. When reheating, warm gently on the stovetop or in the microwave until thoroughly heated. Add fresh avocado just before serving to maintain best texture and flavor.

FAQs

What kind of skillet should I use?

Use a large non‑stick skillet or a well‑seasoned cast iron skillet. A cast iron gives great browning on the sweet potatoes but make sure it’s pre‑heated and you use enough oil.

Can I make this ahead of time for meal prep?

You can cook the sweet potatoes ahead of time and store them in the fridge. Then when ready to eat, sauté them briefly with kale and finish with eggs. The eggs and kale are best fresh.

Can I leave out the eggs?

Yes — you can omit the eggs entirely if you prefer a breakfast hash without them or if you’re going vegan. Adding chickpeas or tofu can boost protein instead.

Is this recipe gluten‑free?

Yes — all the core ingredients are naturally gluten‑free.

What’s the best way to cube the sweet potatoes?

Try to cut the cubes into evenly sized pieces (about ¾–1 inch) so they cook uniformly. Smaller cubes will cook faster, larger ones will take longer.

Can I use frozen sweet potato cubes?

You could, but fresh is best for texture. If using frozen, reduce the initial cooking time and check for doneness earlier to avoid mushy potatoes.

How do I know when the eggs are done?

If you like runny yolks, cook until the whites are set and yolks still jiggle slightly. For fully set eggs, cover and cook an extra minute or two.

What if the kale is too tough?

Make sure it’s finely chopped and add it after the potatoes are nearly tender. Sauté just until it wilts — overcooking will make it limp and bitter.

Can I use another type of potato rather than sweet potato?

Yes — regular white or Yukon gold potatoes can work, though the flavor will change and cooking time may differ slightly.

Can I freeze leftovers?

Freezing is not recommended for best texture, especially because the eggs and kale may turn watery upon thawing. Better to refrigerate and consume within a few days.

Conclusion

This skillet sweet potato kale hash recipe brings together wholesome vegetables, vibrant greens and eggs into a flavorful, easy‑to‑make meal in about 30 minutes. Whether for a hearty breakfast, brunch with friends or a quick dinner, it crosses the boundaries between comfort and health. With simple ingredients and smart variations, you’ll want to keep this one in your regular rotation.