How to Make Savory Sweet Potato and Kale Hash with Eggs

Simple Summary

This hearty Sweet Potato and Kale Hash is a nutritious and flavorful one-pan meal that combines the earthy sweetness of roasted sweet potatoes with the robust flavor of kale, creating a perfect balance of textures and tastes.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 2 large sweet potatoes (about 1 pound), peeled and diced into 1/2-inch cubes
• 1 large bunch kale (about 8 ounces), stems removed and leaves chopped
• 1 medium red onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large eggs
• 2 tablespoons chopped fresh parsley (for garnish)
• Hot sauce (optional, for serving)

Instructions

1. Preheat the oven to 425°F (220°C).

2. In a large bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

3. Spread the seasoned sweet potatoes on a large baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until the potatoes are tender and beginning to crisp on the edges.

4. While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium heat.

5. Add the diced onion to the skillet and cook for 3-4 minutes until softened.

6. Add the minced garlic, remaining 1/2 teaspoon smoked paprika, and 1/2 teaspoon cumin. Cook for another minute until fragrant.

7. Add the chopped kale to the skillet and cook for 3-4 minutes, stirring occasionally, until the kale is wilted and tender.

8. Once the sweet potatoes are done, add them to the skillet with the kale mixture. Stir to combine and season with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.

9. Use a spoon to create 4 wells in the hash mixture. Crack an egg into each well.

10. Transfer the skillet to the oven and bake for 5-7 minutes, or until the egg whites are set but the yolks are still runny (or to your desired doneness).

11. Remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley and serve with hot sauce on the side if desired.

Chef's Notes

• For a vegan version, omit the eggs and add crispy tofu or tempeh instead.
• You can use any type of kale for this recipe, such as curly kale or lacinato (dinosaur) kale.
• To make this dish spicier, add a pinch of red pepper flakes or a diced jalapeño with the onions.
• Leftover hash can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave, adding fresh eggs if desired.
• For meal prep, you can roast the sweet potatoes and cook the kale mixture ahead of time, then reheat and add fresh eggs when ready to serve.

Nutritional Info

Per serving (approximately):

• Calories: 300
• Protein: 12g
• Carbohydrates: 35g
• Fiber: 6g
• Fat: 15g (mostly healthy fats from olive oil and eggs)
• Vitamin A: 380% of Daily Value
• Vitamin C: 170% of Daily Value
• Vitamin K: 780% of Daily Value
• Iron: 15% of Daily Value

This dish is high in antioxidants, vitamins, and minerals, making it a nutritious choice to start your day.

Serving Suggestions

• Serve with a side of whole grain toast or a small fruit salad for a complete breakfast.
• For brunch, pair with a light mixed green salad and a mimosa or fresh-squeezed orange juice.
• Garnish with sliced avocado for extra creaminess and healthy fats.
• For a heartier meal, add crumbled bacon or chicken sausage to the hash before adding the eggs.
• Serve in individual cast-iron skillets for an impressive presentation at a brunch gathering.