This colorful skillet dish combines sweet potatoes, vibrant peppers, and kale, topped with eggs for a hearty, satisfying breakfast (or brunch) treat.

Why You’ll Love This Recipe

• The sweet potatoes offer a lovely balance of gentle sweetness and hearty texture, making the dish both nourishing and flavorful.
• It’s a one-pan meal, which means minimal cleanup and lots of convenience.
• With the mix of vegetables and eggs, it covers protein, veggies, and carbs all at once—perfect for a complete morning meal.
• It’s flexible: you can easily swap in your preferred greens or protein to match what you have on hand.
• It’s visually appealing and feels a little elevated, yet it’s still easy enough for a weekday morning.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 large sweet potato, peeled and diced into ½-inch cubes (approx 4 cups)
• 2 cups kale leaves, roughly chopped
• ¼ teaspoon cumin
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• Kosher salt and freshly ground black pepper, to taste
• 4 eggs
• 1 green onion, sliced

Directions

1. Heat a large sauté pan over medium heat and add olive oil.
2. Add the diced onion and red bell pepper. Sauté for about one minute until just softened.
3. Add the diced sweet potato along with the cumin, garlic powder, and paprika. Stir and cook for about 10-12 minutes, stirring often. For the last 5 minutes, cover the pan with a lid so the sweet potato cubes soften until fork-tender.
4. Add the chopped kale and stir for 1-2 minutes or until the kale has just wilted.
5. Using a spatula, create four small “wells” (indentations) in the hash. Crack an egg into each well. Cook until the eggs are done to your liking — you may choose to cover the pan with the lid to help cook the egg tops through.
6. Remove the pan from the heat. Season with salt and pepper to taste. Sprinkle the sliced green onion over top. Serve immediately.

Servings and timing

This recipe serves 4.
Prep time: ~15 minutes.
Cook time: ~20 minutes.
Total time: ~35 minutes.

Variations

• Add cooked chicken, turkey sausage, or chickpeas for extra protein.
• Replace kale with spinach, Swiss chard, or even baby greens—just adjust the wilting time accordingly.
• Use a mix of sweet potato and regular potato for a different texture and flavor combination.
• Add additional vegetables such as mushrooms, zucchini, cherry tomatoes, or diced carrots.
• For a spicier version, stir in some chopped jalapeño or a pinch of chili flakes with the sweet potato.
• Skip the eggs to turn it into a hearty side dish rather than a full breakfast.
• Top with a sprinkle of cheese (such as feta or cheddar) just before serving for extra richness.

Storage/Reheating

• Storage: Let the hash cool to room temperature. Transfer to an airtight container and refrigerate for up to 3-4 days.
• Reheating: For best results, reheat on the stovetop in a non-stick pan over medium heat until warmed through. If the eggs were cooked in originally, you may want to crack fresh eggs in when reheating and cover the pan until the whites set. Alternatively, you can reheat in the microwave in short bursts (30 seconds), stirring in between, though texture may soften slightly compared to stovetop.
• Freezing: Leave out the eggs when prepping; freeze the vegetable mixture in a freezer-safe container. When ready to eat, thaw overnight in the fridge, reheat on the stove, then crack eggs in and cook as directed.

FAQs

How do I know when the sweet potato cubes are done?

The sweet potato cubes are ready when you can easily pierce them with a fork and they are tender throughout. After the initial sauté of 10-12 minutes, covering the pan for the last 5 minutes helps soften them fully.

Can I make this recipe vegan?

Yes. Omit the eggs (or replace with a plant-based egg substitute or tofu scramble) and cook the vegetables in olive oil for a vegan-friendly version.

What size skillet should I use?

A 10- to 12-inch skillet works well. Using a pan that’s too small may cause overcrowding and uneven cooking. Ensure the layers aren’t too deep so the sweet potato can cook through properly.

Can I prep this ahead of time for meal prep?

Absolutely. You can cook the vegetables ahead of time and refrigerate the mixture without the eggs. When ready to eat, reheat in the skillet and then crack fresh eggs into wells and cook.

What if I don’t have kale?

You can use spinach, Swiss chard, collard greens, or even baby kale. The cooking time may vary slightly, as more tender greens will wilt faster, so add them later in the sauté.

Can I double the recipe?

Yes, you can double it. Just be sure you have a large enough pan (or use two pans) so that the sweet potato pieces have enough room to cook evenly without overcrowding.

How spicy is this hash?

It’s mildly savory—thanks to the paprika, garlic powder, and cumin—but not very spicy. If you’d like more heat, you can add chili powder, cayenne pepper, or diced jalapeño.

Can I skip the eggs and still have a good meal?

Yes. The hash itself is hearty and satisfying even without the eggs. It can serve as a flavorful side dish, or you could pair it with scrambled eggs on the side.

How should I season it for the best flavor?

Season with kosher salt and freshly ground black pepper at the end, adjusting to your taste. The spices (cumin, garlic powder, paprika) are layered in during cooking to create depth of flavor, but finishing it with salt and pepper ensures everything is balanced.

Is this recipe gluten-free?

Yes—it is naturally gluten-free as long as any protein or additions you use are free of gluten-containing additives.

Conclusion

This Sweet Potato Breakfast Hash ticks a lot of boxes: colorful, nutritious, one-pan convenience, and full of comforting flavor. Whether you’re looking for a weekend brunch or a quick weekday breakfast meal-prep option, this dish delivers. With a handful of flexible ingredients and just under 40 minutes from start to finish, it’s sure to become a reliable favorite in your rotation.

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