Of all the recipes that have graced my kitchen, few have become a staple as quickly and as beloved as this Sweet Potato and Kale Hash. It started on a chilly autumn morning when I was craving something that felt both comforting and nourishing, a dish that could single-handedly brighten a gray day. I rummaged through my pantry and fridge, pulling out the vibrant orange of a sweet potato, the deep, rich green of a bunch of kale, and some savory diced ham. The result was more than just a meal; it was a revelation. The natural sweetness of the potatoes caramelized in the pan, creating a perfect counterpoint to the slightly bitter, earthy notes of the kale. The savory ham and fragrant onions and garlic tied everything together, and the whole dish was crowned with perfectly cooked eggs, their runny yolks creating a luscious, golden sauce. When I served it to my family, the initial silence was followed by a chorus of “Wow, what is this?” It has since become our go-to for weekend brunches, quick weeknight dinners, and even a post-workout refuel. It’s a powerhouse of flavor and nutrition that feels like a warm hug in a bowl, proving that the most incredible meals are often born from simple, wholesome ingredients.

Ingredients

• 2 tablespoons Olive Oil or Avocado Oil: The foundation for sautéing, providing a healthy fat to prevent sticking and add a subtle flavor.
• 1 large Yellow Onion, diced: This aromatic base builds a deep, savory flavor layer for the entire hash.
• 2 cloves Garlic, minced: Adds a pungent, aromatic kick that complements the other ingredients beautifully.
• 8 ounces Cooked Diced Ham: Provides a savory, salty, and protein-packed element that makes the hash incredibly satisfying.
• 2 large Sweet Potatoes (about 2 lbs), peeled and diced into ½-inch cubes: The star of the show, offering natural sweetness, a creamy texture, and a beautiful vibrant color.
• 1 teaspoon Smoked Paprika: Lends a warm, smoky flavor that deeply enhances the sweetness of the potatoes.
• ½ teaspoon Dried Thyme: Adds a subtle, earthy, and slightly minty note that pairs well with the kale and sweet potatoes.
• Salt and Black Pepper, to taste: Essential for seasoning and bringing all the individual flavors into harmony.
• 1 large bunch Kale (about 6-8 cups, loosely packed), stems removed and leaves chopped: Provides a hearty, nutritious green element with a pleasant earthy flavor that balances the dish.
• 2 tablespoons Water or Vegetable Broth: Used to help steam the kale and sweet potatoes, ensuring they become perfectly tender.
• 4-6 large Eggs: Cooked right on top of the hash, the eggs add protein and a rich, creamy sauce when their yolks are left runny.
• Optional for garnish: Fresh Parsley (chopped), Red Pepper Flakes, or Sliced Avocado: These finishing touches add a pop of freshness, a bit of heat, or extra creaminess.

Instructions

1. Sauté the Aromatics: Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Once shimmering, add the diced yellow onion and cook, stirring occasionally, for about 5-7 minutes, or until it becomes soft and translucent. Add the minced garlic and diced ham to the pan. Continue to cook for another 2-3 minutes, until the garlic is fragrant and the ham begins to brown slightly at the edges.
2. Cook the Sweet Potatoes: Add the diced sweet potatoes to the skillet. Sprinkle them with the smoked paprika, dried thyme, a generous pinch of salt, and freshly ground black pepper. Stir everything together to ensure the sweet potato cubes are evenly coated in the oil and spices. Spread the potatoes in a single layer as much as possible. Allow them to cook undisturbed for 5-7 minutes to develop a nice, caramelized crust on one side.
3. Steam for Tenderness: After the initial sear, stir the potatoes and then add the 2 tablespoons of water or vegetable broth to the pan. Immediately cover the skillet with a lid. Reduce the heat to medium and let the potatoes steam for 8-10 minutes, or until they are fork-tender. The steam will cook them through without them becoming mushy.
4. Wilt the Kale: Remove the lid and add the chopped kale to the skillet. It might look like a lot at first, but it will cook down significantly. Gently stir and fold the kale into the sweet potato mixture. If the pan seems dry, you can add another tablespoon of water. Continue to cook, stirring occasionally, for about 4-5 minutes, until the kale is wilted, tender, and has turned a vibrant dark green.
5. Create Nests for the Eggs: Use the back of a spoon to create 4 to 6 small wells or “nests” in the hash mixture. This will help keep the eggs in place as they cook.
6. Cook the Eggs: Carefully crack one egg into each well. Season the eggs with a small pinch of salt and pepper. Cover the skillet again and cook for 3-5 minutes. The cooking time will depend on your preference: for runny yolks, cook for about 3 minutes; for firmer, jammy yolks, cook for 4 minutes; and for fully set yolks, cook for 5 minutes or more.
7. Serve and Garnish: Once the eggs are cooked to your liking, remove the skillet from the heat. Carefully scoop out a portion of the hash with an egg on top onto each plate. Garnish with fresh chopped parsley, a sprinkle of red pepper flakes for some heat, or serve alongside slices of fresh avocado for added creaminess. Serve immediately and enjoy.

Nutrition Facts

(Nutritional information is an estimate and can vary based on the specific ingredients and portion sizes used.)

• Servings: 4-6
• Calories per serving: Approximately 350-450 kcal

1. High in Vitamin A: A single serving provides a significant portion of your daily Vitamin A requirement, primarily from the sweet potatoes. This vitamin is crucial for eye health, immune function, and cell growth.
2. Excellent Source of Fiber: With both sweet potatoes and kale, this dish is packed with dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps regulate blood sugar levels.
3. Rich in Protein: The combination of eggs and savory ham makes this a protein-dense meal, essential for muscle repair, energy, and keeping you satisfied for hours.
4. Packed with Vitamin K: Kale is a superstar when it comes to Vitamin K, a vital nutrient for blood clotting and building strong, healthy bones.
5. Good Source of Iron: You’ll get a healthy dose of iron from the kale and egg yolks. Iron is a key component of hemoglobin, which carries oxygen throughout your body, helping to maintain energy levels and prevent fatigue.

Preparation Time

This delicious and hearty hash is surprisingly quick to come together, making it perfect for both leisurely weekend brunches and busy weeknights. The total time is approximately 35-40 minutes. This can be broken down into about 15 minutes of preparation time, which includes washing, peeling, and dicing the vegetables, and about 20-25 minutes of active cooking time in the skillet. To save time, you can chop the onion, garlic, and sweet potatoes ahead of time.

How to Serve

This Sweet Potato and Kale Hash is incredibly versatile and can be served in a multitude of ways to suit any meal or occasion. Here are some of our favorite ways to enjoy it:

• The Classic Breakfast Bowl:
  • Serve a generous scoop directly from the skillet into a shallow bowl.
  • Ensure each serving gets one of the perfectly cooked eggs on top.
  • Serve alongside a slice of hearty, whole-grain toast or a gluten-free alternative for dipping into the runny yolk.
• Elevated Brunch Plate:
  • Plate the hash and top it with a dollop of hollandaise sauce for a “Hash Benedict” experience.
  • A spoonful of tangy Greek yogurt or sour cream can also add a delightful creamy contrast.
  • Serve with a side of fresh fruit salad to lighten the meal.
• Hearty Lunch or Dinner:
  • Enjoy it as a standalone one-pan meal for a satisfying and nutritious dinner.
  • Use it as a robust side dish to accompany grilled beef steak, roasted chicken, or a flaky piece of salmon.
• Creative Wraps and Tacos:
  • Slightly mash the hash and use it as a flavorful filling for warm flour or corn tortillas.
  • Top with your favorite taco fixings like salsa, cilantro, and a squeeze of lime juice for a unique breakfast taco.
• Garnish Power:
  • For a fresh, herbaceous kick: Sprinkle with freshly chopped cilantro, chives, or parsley.
  • For a touch of heat: Add a dash of your favorite hot sauce or a pinch of red pepper flakes.
  • For a cheesy, salty finish: Crumble some feta or goat cheese over the top just before serving.
  • For a creamy element: Add slices of fresh avocado or a dollop of guacamole on the side.
  • For a bit of crunch: Sprinkle with toasted pumpkin seeds or sunflower seeds.

Additional Tips

1. Achieve Perfectly Crispy Potatoes: The secret to getting a great texture on your sweet potatoes is to avoid stirring them too much at the beginning. Let them sit undisturbed in the hot, oiled pan for a full 5-7 minutes. This allows them to develop a deep, brown, caramelized crust on one side before you stir and steam them.
2. Don’t Crowd the Pan: Using a large enough skillet (a 12-inch cast-iron is ideal) is crucial. If the ingredients are too crowded, they will steam instead of sear, and you’ll miss out on that delicious caramelization. If you don’t have a large pan, it’s better to cook the sweet potatoes in two separate batches.
3. Kale Preparation Matters: To avoid tough, chewy stems, make sure to properly de-stem the kale. The easiest way is to hold the bottom of the stem with one hand and strip the leaves off with the other. For a more tender texture, you can even massage the chopped kale leaves with a tiny bit of olive oil before adding them to the pan.
4. Meal Prep for Speed: This recipe is fantastic for meal prepping. You can wash, peel, and dice the sweet potato, onion, and kale a day or two in advance. Store them in separate airtight containers in the refrigerator. This will cut your morning prep time down to just a few minutes.
5. Customize Your Spices: Don’t be afraid to experiment with the spice blend. For a warmer, more autumnal flavor, add a pinch of cinnamon or nutmeg. For a smokier, Southwestern flair, add a teaspoon of cumin and a half-teaspoon of chili powder. A pinch of curry powder can also offer a wonderful and unexpected twist.
6. Make it Vegan-Friendly: This dish is easily adaptable for a vegan diet. Simply omit the ham and eggs. To replace the protein and add substance, consider adding a can of drained and rinsed black beans or chickpeas along with the kale. You could also serve the hash topped with a savory tofu scramble.
7. Managing Moisture: If you find your hash is becoming too dry while cooking, add a tablespoon of water or broth at a time. Conversely, if it seems too wet after steaming the potatoes, remove the lid and increase the heat slightly to allow the excess moisture to evaporate before adding the kale.
8. Get Creative with Toppings: The toppings are where you can truly make this dish your own. Crumbled feta or goat cheese adds a tangy, creamy element. Toasted nuts or seeds (like pecans or pumpkin seeds) add a welcome crunch. A drizzle of high-quality balsamic glaze can cut through the richness and add a bright, acidic note.

FAQ Section

1. Can I use frozen sweet potatoes to make this hash?
Yes, you can absolutely use frozen, pre-diced sweet potatoes to save on prep time. However, be aware that frozen potatoes release more water and may not get as crispy as fresh ones. To use them, add them directly from the freezer to the hot pan (do not thaw them first). You may need to cook them for a few extra minutes to evaporate the excess moisture before they begin to brown. Skip the step of adding water to steam them, as they will have enough internal moisture.

2. How can I make this recipe ahead of time for a crowd?
This is a great recipe to prep for a group. You can cook the hash mixture (everything except the eggs) completely, then let it cool and store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat the hash in a large skillet over medium heat until warmed through. Then, create the wells and cook the eggs fresh on top for your guests.

3. My kale sometimes tastes bitter. Is there a way to prevent that?
Bitterness in kale can be mellowed! First, ensure you are using fresh kale and that you’ve removed the tough central stems, as they hold the most bitterness. Second, you can “massage” the chopped kale in a bowl with a teaspoon of olive oil and a squeeze of lemon juice for a minute before adding it to the pan. This breaks down the tough cell walls and reduces the bitter flavor. Cooking it thoroughly with the sweet potatoes also helps to balance its flavor.

4. What other vegetables would work well in this hash?
This recipe is a fantastic base for customization! You can add a variety of other vegetables based on what you have on hand. Diced bell peppers (any color) add sweetness and crunch, sliced mushrooms add an umami depth, and diced zucchini or yellow squash would be wonderful in the summer. Just add the heartier vegetables, like peppers, along with the onions, and softer vegetables, like zucchini, along with the kale.

5. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as written. Sweet potatoes, kale, eggs, and the spices used are all free of gluten. The only ingredient to double-check is the cooked ham. While most diced ham is gluten-free, some brands may use glazes or additives containing gluten, so always check the packaging label to be certain.

6. How do I store and reheat leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The texture of the eggs will change upon reheating, so they are best eaten fresh. If you do have leftover eggs, they are still perfectly edible. The best way to reheat the hash is in a skillet over medium heat with a splash of oil or water until warmed through. You can also microwave it in 30-second intervals, but the skillet method will help retain a better texture.

7. Can I use regular potatoes instead of sweet potatoes?
Certainly! While you’ll lose the characteristic sweetness that defines this dish, a hash made with Yukon Gold or red potatoes would be equally delicious. They will create a more savory, traditional breakfast hash. Yukon Gold potatoes, in particular, hold their shape well and get wonderfully creamy. You can follow the exact same instructions, as the cooking time will be very similar.

8. What is the best type of pan to use for this recipe?
The ideal pan for making any kind of hash is a well-seasoned cast-iron skillet (10 or 12-inch). Cast iron retains heat exceptionally well and distributes it evenly, which is key to getting that beautiful sear and caramelization on the potatoes. If you don’t have cast iron, a large, heavy-bottomed stainless steel or non-stick skillet will also work well. The key is to use a pan that is large enough to prevent overcrowding.