Sweet Potato and Kale Hash with Avocado Recipe
This Sweet Potato and Kale Hash with Avocado is a vibrant and healthy one-pan breakfast or brunch dish that combines tender sweet potatoes, sautéed kale, and perfectly cooked eggs. Flavored with garlic, cumin, and smoked paprika, it’s topped with creamy avocado slices and fresh cilantro for a nutritious and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Herbs
- 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
- 1 1/2 ripe, fresh avocado, halved, pitted, peeled and sliced
- 2 Tbsp fresh cilantro
Spices and Seasoning
- 2 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp salt
Other
- 1 1/2 Tbsp olive oil
- 4 large eggs
Instructions
- Heat the skillet: Heat a large cast iron skillet with olive oil over medium-high heat. This will provide an even cooking surface and help the sweet potatoes start to brown nicely.
- Cook sweet potatoes: Add the sweet potato pieces to the skillet and cover with a lid. Cook for about 5 minutes, stirring frequently to promote even browning. Then keep covered and cook for another 5 minutes, stirring occasionally, until the sweet potatoes begin to soften.
- Add onions and spices: Stir in the chopped red onion, garlic powder, cumin, smoked paprika, and salt. Continue cooking for about 5 minutes until the onion has softened and the spices are fragrant.
- Add kale: Add the chopped kale and stir well to combine with the sweet potatoes and onions. Sauté for about 3 minutes until the kale has wilted and integrated into the hash.
- Cook the eggs: Reduce heat to low. Make 4 small pockets spaced evenly around the skillet for the eggs. Crack one egg carefully into each pocket. Cover with the lid and cook until the egg whites are fully set and the yolks are slightly runny, about 5 minutes.
- Finish and serve: Remove the skillet from heat. Top the hash and eggs with sliced avocado and sprinkle with fresh cilantro. Serve warm for a filling and wholesome meal.
Notes
- For firmer yolks, cook the eggs a little longer with the lid on.
- You can substitute kale with spinach or Swiss chard based on preference.
- Use a non-stick skillet if you do not have a cast iron skillet for easier cleanup.
- To add some heat, sprinkle red pepper flakes when adding the spices.
- Leftovers can be stored refrigerated for up to 2 days and reheated gently.
Keywords: Sweet Potato Hash, Kale Hash, Breakfast Hash, Healthy Breakfast, Avocado Eggs, One Pan Recipe, Vegetarian Brunch
