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Sweet Potato Kale Hash with a Fried Egg

by Sara Welburn
2 comments

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This recipe for sweet potato kale hash with a fried eggs makes for a perfect customizable breakfast, brunch, lunch, or even dinner!  The healthy ingredients pack this dish full of fiber, protein, and vitamins.  This is a perfect way to start your morning with a nutritious breakfast or end a long day with protein and fiber.

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Hey guys! Sara, Tiffany’s sister, here!

Does your body ever just CRAVE something super healthy? Do you ever just feel kinda of “blah” and your body protests against the thought of making ANY thing for dinner that involves heavy breads or noodles or fats?

Mine certainly does, and this is my go-to meal when my body cries out for something substantial and healthy!  It’s a great way to balance the coconut Nutella popcorn and Nutalla Oreo cheesecake I love to make.

We originally found this this sweet potato kale hash at Shared Appetite and it has quickly become a family favorite! It’s jam-packed full of fiber, protein, and different vitamins giving your body a great pick-me-up after a hard day or week.

It’s easy to customize by adding in your own favorite veggies too! Bell peppers, Brussels sprouts, and spinach are great additions to this dish! No matter what your family decides to add, I hope that you enjoy it as much as I do!

sweet potato kale hash

Photo courtesy of Sara Welburn Photography

Sweet Potato Kale Hash with Fried Egg

Here are the ingredients you’ll need:

  • 2 medium sweet potatoes, peeled and cut into a fine 1/4″ dice
  • 2 shallots, finely sliced
  • 1 red bell pepper, cut into a fine 1/4″ dice (optional)
  • 2 – 3 cups frozen kale (recommended) or fresh kale
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Pinch red pepper flakes
  • salt
  • Freshly ground black pepper
  • 4 eggs
  • Extra virgin olive oil
  • Butter (optional)

Hash

Heat 4 tablespoons of extra virgin olive oil in a large skillet (or saucepan!) over medium heat. Once hot, add in the finely diced sweet potatoes, finely sliced shallot, cumin, paprika, red pepper flakes, and season very generously with Kosher salt and freshly ground black pepper.

sweet potatoes

Photo courtesy of Sara Welburn Photography

Cook mixture, stirring occasionally, until sweet potatoes are cooked through and tender, about 15-18 minutes.
Remove ribs and stems from your kale and roughly chop the leaves.

chopped fresh kale

Photo courtesy of Sara Welburn Photography

Add kale into the skillet approximately during the last few minutes of cooking when the sweet potatoes seem to be about 80% done. Taste the hash and season with additional salt or pepper if needed.

sweet potato kale hash

Photo courtesy of Sara Welburn Photography

sweet potato kale hash

Photo courtesy of Sara Welburn Photography

Fried Eggs

As the hash is finishing up cooking, start on your fried eggs!

Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-low heat. Once hot (adding a droplet of water to the pan should make it sizzle), crack open eggs and add them, one at a time, into the skillet.

Season with salt and pepper and cover with a lid. This will help the tops of the whites to set before overcooking the bottom of the eggs. The eggs are done cooking once the whites are just set (the yolk will still be runny).

fried eggs

Photo courtesy of Sara Welburn Photography

Serve up your hash and top each plate with a sunny-side up egg (or two!). Sprinkle the egg with some freshly ground pepper, drizzle with some sriracha (completely optional), and enjoy immediately!

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2 comments

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