
Classic Sweet Potato and Kale Hash with Fried Egg
Get ready to whip up a breakfast (or anytime) dish packed with flavor and nutrients! This sweet potato and kale hash is hearty, vibrant, and topped with a perfectly fried egg. It’s a simple, satisfying skillet meal that feels fancy but comes together in no time—let's get cooking!
5.0 out of 5 (1 rating)

Prep Time
15 minutes
Cook Time
25 minutes
Servings
4 servings
Cuisine
American
Ingredients
- •2 medium sweet potatoes, peeled and diced into small cubes
- •1 tablespoon olive oil
- •1 teaspoon smoked paprika
- •1/2 teaspoon garlic powder
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1 small onion, diced
- •2 cups fresh kale, stems removed and chopped
- •4 large eggs
- •Optional: hot sauce or additional salt and pepper for serving
Instructions
- 1
Heat olive oil in a large skillet over medium heat.
- 2
Add the diced sweet potatoes and cook for 10-12 minutes, stirring occasionally, until they begin to soften.
- 3
Sprinkle smoked paprika, garlic powder, salt, and black pepper over the sweet potatoes.
- 4
Add the diced onion to the skillet and cook for 3-4 minutes until translucent.
- 5
Stir in the chopped kale and cook for an additional 3-4 minutes until the kale is wilted.
- 6
Create four small wells in the hash mixture and crack an egg into each well.
- 7
Cover the skillet with a lid and cook for 4-5 minutes, or until the egg whites are set but the yolks remain runny.
- 8
Remove from heat and serve warm. Add hot sauce or additional seasoning if desired.
Nutrition Information
Calories
220 calories
Protein
9g
Carbs
24g
Fat
10g
Frequently Asked Questions
Q: Can I substitute sweet potatoes with a different vegetable?
A: Yes, you can substitute sweet potatoes with butternut squash, regular potatoes, or even parsnips. Keep in mind that the cooking time may vary slightly depending on the vegetable you choose, so test for doneness as you cook.
Q: How do I prevent the sweet potatoes from sticking to the skillet?
A: Make sure you heat the olive oil in the skillet before adding the sweet potatoes. Additionally, use a non-stick skillet or a well-seasoned cast-iron skillet to reduce sticking. Stir the sweet potatoes occasionally to prevent them from sticking to the pan.
Q: Can I use frozen kale instead of fresh kale?
A: Yes, you can use frozen kale. Thaw the kale first and squeeze out any excess water before adding it to the skillet. Frozen kale is already wilted, so you may need to cook it for a slightly shorter time.
Q: What can I do if the eggs aren't cooking evenly?
A: If the eggs aren't cooking evenly, make sure the skillet is covered with a proper-fitting lid to trap the steam, which helps cook the eggs. If the whites are still runny after the suggested cooking time, you can extend the cooking time by 1-2 minutes or lower the heat slightly to prevent overcooking the yolks.
Q: Can I make this recipe vegan?
A: Yes, you can make this recipe vegan by omitting the eggs and adding a protein substitute like tofu or chickpeas. Pan-fried tofu cubes or roasted chickpeas work well and can be added to the hash along with the kale.
Q: What is the best way to store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through. If storing with eggs, note that the texture of the eggs may change upon reheating.
Q: What are some serving suggestions for this dish?
A: This dish pairs well with avocado slices, a dollop of Greek yogurt, or a sprinkle of crumbled feta cheese for added creaminess. You can also serve it with a slice of crusty bread or alongside a side salad for a more complete meal.
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