Sweet Potato and Kale Skillet Hash – A Cozy, One-Pan Breakfast

This skillet hash brings together sweet potatoes, kale, onions, and a few pantry staples for a hearty, colorful meal that works for breakfast, lunch, or dinner. It’s comforting yet bright, savory with a hint of sweetness, and full of texture. Everything cooks in one pan, so cleanup is easy.

Add eggs right on top for a complete meal or keep it simple and serve it as a side. Either way, it’s the kind of dish that feels both nourishing and satisfying.

Sweet Potato and Kale Skillet Hash - A Cozy, One-Pan Breakfast

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• 2 medium sweet potatoes (about 1.5 pounds), peeled and diced into 1/2-inch cubes
• 1 large yellow or red onion, diced
• 1 red bell pepper, diced (optional but adds color and sweetness)
• 3–4 cups chopped kale, stems removed (curly or lacinato)
• 2–3 cloves garlic, minced
• 3 tablespoons olive oil (or avocado oil)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes (optional for heat)
• Salt and black pepper, to taste
• 1 tablespoon apple cider vinegar or lemon juice
• 4 large eggs (optional, for serving)
• Fresh herbs for garnish (parsley, cilantro, or chives)

Instructions

 

• Prep the vegetables: Peel and dice the sweet potatoes into even cubes, about 1/2 inch. Chop the onion, bell pepper, and kale. Mince the garlic. Keep everything ready near the stove.
• Heat the skillet: Place a large, heavy skillet (cast iron works great) over medium heat. Add 2 tablespoons of olive oil and let it warm until shimmering.
• Start the potatoes: Add the sweet potatoes in an even layer. Sprinkle with a generous pinch of salt and black pepper. Cook, stirring every couple of minutes, for 8–10 minutes until they start to brown and soften.
• Add onion and pepper: Stir in the diced onion and bell pepper with another splash of oil if the pan looks dry. Cook 4–5 minutes until the onions are translucent and the peppers soften.
• Season: Add the minced garlic, smoked paprika, cumin, and red pepper flakes. Cook 30–60 seconds, stirring, until fragrant. Don’t let the garlic burn.
• Steam to finish: Splash in 2 tablespoons of water, then cover the skillet for 2–3 minutes. This helps the sweet potatoes cook through without sticking. Uncover and check for tenderness with a fork.
• Stir in kale: Add the chopped kale with a pinch of salt. Cook, stirring, for 2–3 minutes until wilted but still bright green.
• Brighten it up: Turn off the heat and stir in the apple cider vinegar or lemon juice. Taste and adjust salt, pepper, or spice as needed. Acid makes the flavors pop.
• Optional eggs: For a one-pan meal, make 4 small wells in the hash. Crack in the eggs, cover, and cook over low heat 3–5 minutes until the whites set but yolks are runny. Alternatively, fry or poach eggs separately.
• Finish and serve: Top with chopped herbs and a drizzle of olive oil. Serve hot with toast, avocado, or a dollop of yogurt or hot sauce.

What Makes This Recipe So Good

• One-pan simplicity: Everything cooks in a single skillet, which keeps the process stress-free and the cleanup quick.
• Balanced flavors: Caramelized sweet potatoes, tender kale, and warm spices create a savory-sweet combo that tastes complex without being fussy.
• Flexible and forgiving: Swap kale for spinach, use any onion you have, and add protein like sausage, beans, or eggs.
• Great any time of day: It’s just as good with coffee as it is with a green salad for dinner.
• Meal-prep friendly: Reheats well and makes an easy base for quick meals all week.

Shopping List

• 2 medium sweet potatoes (about 1.5 pounds), peeled and diced into 1/2-inch cubes
• 1 large yellow or red onion, diced
• 1 red bell pepper, diced (optional but adds color and sweetness)
• 3–4 cups chopped kale, stems removed (curly or lacinato)
• 2–3 cloves garlic, minced
• 3 tablespoons olive oil (or avocado oil)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes (optional for heat)
• Salt and black pepper, to taste
• 1 tablespoon apple cider vinegar or lemon juice
• 4 large eggs (optional, for serving)
• Fresh herbs for garnish (parsley, cilantro, or chives)

How to Make It

1. Prep the vegetables: Peel and dice the sweet potatoes into even cubes, about 1/2 inch. Chop the onion, bell pepper, and kale.

   Mince the garlic. Keep everything ready near the stove.

2. Heat the skillet: Place a large, heavy skillet (cast iron works great) over medium heat. Add 2 tablespoons of olive oil and let it warm until shimmering.
3. Start the potatoes: Add the sweet potatoes in an even layer.

   Sprinkle with a generous pinch of salt and black pepper. Cook, stirring every couple of minutes, for 8–10 minutes until they start to brown and soften.

4. Add onion and pepper: Stir in the diced onion and bell pepper with another splash of oil if the pan looks dry. Cook 4–5 minutes until the onions are translucent and the peppers soften.
5. Season: Add the minced garlic, smoked paprika, cumin, and red pepper flakes.

   Cook 30–60 seconds, stirring, until fragrant. Don’t let the garlic burn.

6. Steam to finish: Splash in 2 tablespoons of water, then cover the skillet for 2–3 minutes. This helps the sweet potatoes cook through without sticking. Uncover and check for tenderness with a fork.
7. Stir in kale: Add the chopped kale with a pinch of salt.

   Cook, stirring, for 2–3 minutes until wilted but still bright green.

8. Brighten it up: Turn off the heat and stir in the apple cider vinegar or lemon juice. Taste and adjust salt, pepper, or spice as needed. Acid makes the flavors pop.
9. Optional eggs: For a one-pan meal, make 4 small wells in the hash. Crack in the eggs, cover, and cook over low heat 3–5 minutes until the whites set but yolks are runny.

   Alternatively, fry or poach eggs separately.

10. Finish and serve: Top with chopped herbs and a drizzle of olive oil. Serve hot with toast, avocado, or a dollop of yogurt or hot sauce.

How to Store

• Refrigerator: Store in an airtight container for up to 4 days. Keep eggs separate for best texture.
• Freezer: Freeze the hash (without eggs) for up to 2 months.

  Thaw in the fridge overnight.

• Reheat: Warm in a skillet over medium heat with a splash of water or oil. Microwave works in a pinch, but the skillet keeps the potatoes crisp.

Why This is Good for You

• Fiber-rich carbs: Sweet potatoes provide complex carbs and fiber, supporting steady energy and digestion.
• Vitamins and antioxidants: Sweet potatoes are loaded with beta-carotene (vitamin A), and kale brings vitamins K, C, and folate.
• Healthy fats: Olive oil adds heart-healthy monounsaturated fats that help your body absorb fat-soluble vitamins.
• Protein add-ons: Eggs, beans, or sausage turn this into a well-rounded meal with protein, fiber, and micronutrients.

Pitfalls to Watch Out For

• Uneven cuts: If the sweet potato pieces are different sizes, they’ll cook unevenly. Aim for consistent 1/2-inch cubes.
• Underseasoning: Sweet potatoes need a solid pinch of salt and plenty of spice to balance their sweetness.

  Taste as you go.

• Rushing the browning: Let the potatoes sit long enough to get color. Stirring too often prevents caramelization and flavor.
• Dry pan: If things start sticking, add a splash of oil or water. A quick steam helps finish the potatoes without burning.
• Overcooked greens: Kale only needs a couple of minutes.

  Cook until just wilted to keep it vibrant and tender.

Alternatives

• Greens: Swap kale for spinach, Swiss chard, or collards. Spinach wilts fast—add it at the very end.
• Protein: Add cooked crumbled sausage, bacon, chorizo, black beans, or chickpeas. Fold in at the end to warm through.
• Spices: Try chili powder, garlic powder, coriander, or curry powder.

  For a smoky kick, add more smoked paprika.

• Toppings: Avocado, feta, goat cheese, hot sauce, salsa verde, or a dollop of Greek yogurt all work.
• Potatoes: Use regular Yukon golds or red potatoes if that’s what you have. Cooking time may vary.
• Make it vegan: Skip eggs and finish with beans and avocado or a tahini drizzle.

FAQ

Do I need to peel the sweet potatoes?

You don’t have to. The skin is thin and edible and adds extra fiber.

If you prefer a smoother texture, peel them. Either way works.

Can I use frozen kale?

Yes. Thaw and squeeze out excess water before adding.

Cook just until warmed through so the hash doesn’t get soggy.

How do I make the potatoes crispier?

Use a large skillet so the potatoes aren’t crowded, and let them sit undisturbed to brown. Finish under the broiler for 2 minutes if your pan is oven-safe.

What protein goes best with this?

Eggs are classic, but crumbled breakfast sausage, diced ham, or black beans are great. Add cooked proteins at the end so they don’t dry out.

Is this gluten-free?

Yes, the hash itself is naturally gluten-free.

Just watch add-ons like store-bought sausage or sauces, which can sometimes contain gluten.

Can I make it ahead?

Absolutely. Cook the hash, cool it, and refrigerate. Reheat in a skillet and add freshly cooked eggs on top for best results.

What if my sweet potatoes aren’t soft?

Add a splash of water, cover, and steam for 2–3 minutes.

Keep the heat at medium so they soften without burning.

Wrapping Up

This Sweet Potato and Kale Skillet Hash is the kind of meal you can count on—simple, colorful, and deeply satisfying. With a few pantry spices and one pan, you get big flavor and a wholesome base you can customize all week long. Keep it as is for a hearty side, or add eggs or beans to make it a complete meal.

It’s low-effort cooking that tastes like comfort and looks like you tried.