Sweet Potato Breakfast Hash skillet made with sweet potatoes, kale, eggs, tomatoes, and avocado 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 Sweet Potato 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.
Also, this delicious meal is great for a busy day, as it will keep you full for a long time.
What to use in Sweet Potato Breakfast Hash
In this Sweet Potato Breakfast Hash, 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 Sweet Potato Breakfast Hash
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.
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Sweet Potato Breakfast Hash skillet made with sweet potatoes, kale, eggs, tomatoes, and avocado 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!
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 tomato, 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!
Notes
- When the sweet potatoes are cooking, keep an eye on it and stir occasionally, making sure it won’t burn.
- After the sweet potatoes and kale are cooked, taste it and adjust the seasoning to your liking.
Keywords: Sweet Potato Breakfast Hash
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