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–+ servings
A colorful one-pan breakfast featuring sunny-side-up eggs nestled in a bed of diced sweet potatoes, kale, and red peppers, topped with green onions.

One-Pan Sweet Potato and Kale Breakfast Hash with Eggs

Enjoy a hearty and healthy breakfast with this simple one-pan sweet potato and kale hash. It's a quick and easy meal that minimizes cleanup, perfect for busy mornings.
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Prep Time 15 minutes
Cook Time 25 minutes
Egg Cooking Time 10 minutes
Total Time 50 minutes
Servings: 3 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Extra-virgin olive oil as needed
  • Kosher salt
  • Freshly ground black pepper
  • 1 small onion chopped
  • 1 bell pepper chopped
  • 1 medium sweet potato peeled and cut into ½-inch cubes
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ bunch Lacinato kale stemmed and torn into bite-size pieces
  • 3 to 4 large eggs
  • Sliced scallions for garnish

Equipment

  • medium skillet
  • Wooden spoon

Method
 

  1. Heat about 2 tablespoons olive oil in a medium skillet over medium heat. Add the onion, bell pepper and sweet potato and season with salt and pepper. Cook until the onion is translucent and the pepper and sweet potato are almost tender, 8 to 10 minutes.
  2. Add the cumin and chile powder and stir to combine. Stir in the kale and lower the heat to medium-low. Cook, stirring occasionally, until the kale is soft, about 5 minutes. You can cover the skillet to help the kale wilt faster.
  3. Using a wooden spoon, make 3 or 4 divots in the vegetable mixture. Carefully crack an egg into each divot. Increase the heat to medium, cover the skillet and cook until the eggs are set, 5 to 10 minutes. Garnish with sliced scallions before serving.

Notes

This recipe is a great base for customization. Feel free to add other vegetables like mushrooms or spinach, or a pinch of your favorite spice blend.

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