Sweet Potato Breakfast Hash

Start your day with delicious Breakfast Hash skillet made with sweet potatoes, kale, eggs, tomatoes, and avocado.This is a healthy savory breakfast idea that will keep you full for a long time! Plus, it’s gluten-free, Paleo, and Whole 30 compliant!

If you are tired of boring fried or scrambled eggs in the morning and want to eat healthy, this delicious Breakfast Hash is right for you!

It’s packed with all the nutritious ingredients, yet has lots of flavor! The best part, it’s super easy to make and will only take 15 minutes to prepare.

This delicious meal is great for a busy day, as it will keep you full for a long time.

Also, if you need more breakfast ideas, check out my Instant Pot Oatmeal, Baked Blueberry Oatmeal Cups, Healthy Morning Glory Muffins, and Healthy Banana Chocolate Chip Muffins.

What to use in Breakfast Hash

In this recipe, I use my top favorite ingredients:

• Sweet potato
• Kale
• Eggs
• Tomatoes
• Avocado

Feel free to add some of your favorite ingredients, like:

• Bell Peppers
• Onion
• Sausage or Bacon
• Spinach

How to make it

Preheat a large skillet over a medium heat, add olive oil and diced sweet potatoes. Stir and cover with a lid. Cook until almost cooked, occasionally stirring.

When sweet potatoes are done, add kale, garlic powder, onion powder, salt and pepper to taste. Then stir and cover with the lid. Cook until the kale is almost cooked and soft.

Lower the heat to medium/low.

Create 3 pockets and crack eggs in each space. Season each egg with salt and pepper, and some red pepper flakes. Cover with the lid and let the eggs cook until the whites are set and yolk is runny.

After it’s done, top it with diced tomatoes and avocado.

Serve immediately.

Did you make this recipe?!? I’d love to know how it turned out! leave a comment and a rating below👇 thank you!

Print Recipe

5 from 1 vote

Sweet Potato Breakfast Hash (Whole 30, Paleo, Gluten-Free)

Start your day with delicious Breakfast Hash skillet made with sweet potatoes, kale, eggs, tomatoes, and avocado.This is a healthy savory breakfast idea that will keep you full for a long time! Plus, it’s gluten-free, Paleo, and Whole 30 compliant!

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Breakfast

Cuisine: American

Servings: 3 people

Calories: 306kcal

Author: Veronika's Kitchen

Ingredients

• ▢ 2 tablespoons olive oil
• ▢ 2 small sweet potatoes or 1 large
• ▢ 2 cups kale chopped
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ Pinch of salt
• ▢ 3-4 eggs
• ▢ Salt pepper to taste
• ▢ Red pepper flakes
• ▢ 1 to mato diced (or 1 cup of cherry tomatoes cut in half)
• ▢ ½ avocado diced

Instructions

• Preheat a large skillet over a medium heat, add olive oil and diced sweet potatoes. Stir and cover with a lid. Cook until almost cooked, occasionally stirring.
• When sweet potatoes are done, add kale, garlic powder, onion powder, salt and pepper to taste. Stir and cover with the lid. Cook until the kale is almost cooked and soft.
• Lower the heat to medium/low.
• Create 3 pockets and crack eggs in each space. Season each egg with salt and pepper, and some red pepper flakes. Cover with the lid and let the eggs cook until the whites are set and yolk is runny.
• When done, top it with diced tomatoes and avocado.
• Serve and enjoy!

Video

Notes

1. When the sweet potatoes are cooking, keep an eye on it and stir occasionally, making sure it won't burn.
2. After the sweet potatoes and kale are cooked, taste it and adjust the seasoning to your liking.

Nutrition

Calories: 306kcal | Carbohydrates: 27g | Protein: 10g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 164mg | Sodium: 132mg | Potassium: 832mg | Fiber: 5g | Sugar: 5g | Vitamin A: 17386IU | Vitamin C: 65mg | Calcium: 126mg | Iron: 2mg

Tried this recipe?If you make this recipe, I'd love to see pictures of your creation on Instagram! Tag me @VeronikasKitchen!