Description
A vibrant and nutritious Sweet Potato and Kale Hash with perfectly cooked eggs and creamy avocado slices. This wholesome dish combines tender sweet potatoes, sautéed kale, and warm spices, topped with fresh avocado and cilantro, making a perfect hearty breakfast or light meal packed with flavor and nutrients.
Ingredients
Scale
Main Ingredients
- 1 1/2 Tbsp. olive oil
- 1 pound sweet potatoes (about 2 small or 1 large), peeled and cut into 1/2-inch pieces (about 3 1/2 cups)
- 1/2 medium red onion, chopped (about ½ cup)
- 3 1/2 cups chopped curly kale
- 4 large eggs
- 1 1/2 ripe, fresh avocado, halved, pitted, peeled and sliced
- 2 Tbsp fresh cilantro
Spices and Seasonings
- 2 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp salt
Instructions
- Cook Sweet Potatoes: Heat a large cast iron skillet over medium-high heat and add olive oil. Add the sweet potato pieces and cover the skillet with a lid. Cook for about 5 minutes, stirring frequently, until the potatoes start to brown. Then cover with the lid again and continue cooking, stirring occasionally, for another 5 minutes until the potatoes begin to soften.
- Add Onion and Spices: Stir in the chopped red onion, garlic powder, cumin, smoked paprika, and salt. Cook for an additional 5 minutes to soften the onion and allow the spices to infuse the potatoes and onion mixture.
- Add Kale: Add the chopped curly kale to the skillet and stir to combine. Sauté until the kale has wilted, about 3 minutes, making sure it is well mixed with the sweet potatoes and onions.
- Cook the Eggs: Reduce the heat to low. Make 4 small wells or pockets in the hash and carefully crack one egg into each pocket. Cover the skillet with a lid and cook until the egg whites are set and the yolks are slightly runny, approximately 5 minutes.
- Finish and Serve: Remove the skillet from heat. Top the hash with the sliced avocado and sprinkle with fresh cilantro. Serve warm and enjoy this nutritious, flavorful dish.
Notes
- To make it vegan, omit eggs and optionally add tofu or chickpeas for protein.
- The recipe can be made gluten-free as is, just ensure spices are certified gluten-free.
- Use a non-stick or cast iron skillet for best results in browning the sweet potatoes.
- Adjust cooking time for eggs if you prefer fully cooked yolks.
- Fresh cilantro can be substituted with parsley or omitted if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Sautéing, Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 185 mg
Keywords: sweet potato hash, kale recipe, healthy breakfast, avocado toast alternative, nutritious brunch, easy skillet recipe
