Description
A hearty and nutritious sweet potato and kale hash perfect for breakfast or brunch.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 bunch kale, stems removed and chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 4 eggs (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced sweet potatoes and cook for 10-12 minutes until tender.
- Stir in onion and garlic, cook for 3 minutes.
- Add chopped kale and season with salt, pepper, and paprika.
- Cook for another 5 minutes until kale is wilted.
- If using eggs, create wells in the hash and crack eggs into them. Cover and cook for 5 minutes or until eggs are set.
- Serve warm.
Notes
- Swap sweet potatoes for regular potatoes if preferred.
- Add crumbled bacon or sausage for extra flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg