Dessert

Sweet Potato and Kale Hash with Avocado Recipe

ByClara Bennett October 13, 2025October 13, 2025

Introduction

This Sweet Potato and Kale Hash with Avocado is a flavorful, nutritious dish perfect for breakfast or a light dinner. Featuring tender sweet potatoes, sautéed kale, and perfectly cooked eggs, it’s a satisfying meal that comes together quickly and easily.

A black cast iron skillet filled with a layered dish starting with a base of dark green chopped kale mixed with orange-brown cooked sweet potato cubes. On top are five sunny-side-up eggs with bright yellow yolks and white edges, sprinkled lightly with black pepper and red chili flakes. Arranged over the eggs and vegetables are several slices of ripe avocado, pale green with smooth texture, garnished with small pieces of fresh green herbs. The skillet is placed on a white marbled surface, surrounded by a white bowl with brown eggs, a small white dish holding red chili flakes, a white plate with sliced brown bread, a halved avocado with green flesh on the right, and a white cloth with blue stripes. Photo taken with an iphone --ar 4:5 --v 7

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)
2 tsp. garlic powder
1 tsp. cumin
1/2 tsp. smoked paprika
1/4 tsp. salt
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

Instructions

Step 1: Heat a large cast iron skillet over medium-high heat and add the olive oil. Add the sweet potatoes and cover with a lid. Cook for about 5 minutes, stirring frequently, until the potatoes begin to brown.
Step 2: Cover with the lid again and cook, stirring occasionally, for another 5 minutes or until the sweet potatoes start to soften.
Step 3: Stir in the chopped red onion, garlic powder, cumin, smoked paprika, and salt. Cook about 5 more minutes, allowing the onion to soften.
Step 4: Add the chopped kale and stir to combine. Sauté until the kale wilts, about 3 minutes.
Step 5: Reduce the heat to low. Make 4 small spaces in the hash and carefully crack one egg into each. Cover with a lid and cook until the egg whites are set and yolks are slightly runny, around 5 minutes.
Step 6: Remove the skillet from heat. Top the hash and eggs with sliced avocado and fresh cilantro before serving.

Tips & Variations

For a spicier kick, add a pinch of red pepper flakes when cooking the onions and spices.
Use baby spinach instead of kale for a milder flavor and softer texture.
If you prefer fully cooked yolks, leave the eggs covered on low heat a few minutes longer.
Swap sweet potatoes for butternut squash cubes for a seasonal variation.

Storage

Store leftover hash in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. For best results, add fresh avocado slices just before serving again.

How to Serve

A cast iron pan filled with a colorful dish made of five cooked eggs with bright yellow yolks in the center, surrounded by roasted orange sweet potato cubes and dark green leafy kale. On top, there are several slices of fresh avocado, light green with a smooth texture, scattered across the pan. The dish is sprinkled with finely chopped bright green herbs and some red pepper flakes for extra color. The pan sits on a white marbled surface, next to a white bowl filled with brown eggs, a small white bowl with red chili flakes, slices of beige crusty bread, and a halved avocado showing its seed. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this hash without kale?

Yes, you can substitute other leafy greens like spinach or Swiss chard. Just be sure to add them later in the cooking process since they wilt more quickly than kale.

How can I cook the eggs if I don’t have a lid for the skillet?

If you don’t have a lid, you can cover the skillet loosely with aluminum foil or carefully flip the eggs to cook over-easy, though the texture may differ slightly from baked eggs.