Sweet Potato Kale Breakfast Hash

Sweet Potato Kale Breakfast Hash
Cook time
Total time
Recipe type: Vegetarian or Paleo
Serves: 4
  • 1 medium sweet potatoes
  • 1 shallot
  • 1 red bell pepper
  • 2 - 3 cups frozen kale (recommended) or fresh kale
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • Pinch red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 2 eggs
  • 1 tbsp. organic Coconut Oil
  • Optional:
  • Add ¼ lb of ground turkey.
  • Will need to increase cumin and paprika to 1 teaspoon.
  1. Directions
  2. Heat 4 tablespoons of extra virgin olive oil in a large skillet over medium heat.
  3. Once hot, add in the finely diced sweet potatoes, finely sliced shallot, cumin, paprika, red pepper flakes, and season very generously with Kosher salt and freshly ground black pepper.
  4. Add bell pepper in 1 finely diced red bell pepper if you have one (I didn't have one, but I will probably add this next time).
  5. Cook mixture, stirring occasionally, until sweet potatoes are cooked through and tender, about 15-18 minutes.
  6. If using fresh kale, remove ribs and stems and roughly chop leaves.
  7. Add kale into the skillet approximately during the last 5 minutes of cooking. Taste the hash and season with additional salt or pepper if needed.
  8. Fry an Egg
  9. Divide the hash among four plates, topping each with one of sunny-side up eggs. Sprinkle the egg with some freshly ground pepper, drizzle with some Sriracha (completely optional), and enjoy immediately!
  10. Serving 2
  11. Source: