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

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  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.