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, Healthy Chocolate Zucchini Muffins, and Healthy Banana Chocolate Chip Muffins.
You might also like my Best Buttermilk Pancakes and French Crepe Recipe.
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!
Sweet Potato Breakfast Hash (Whole 30, Paleo, Gluten-Free)
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
- 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.
Hey Veronica,
Can I use pumpkin instead of the sweet potatoes?
Thanks Rosie
Hey Veronica,
Can I use pumpkin instead of the sweet potatoes?
Wow! We will definitely make this again! Loved that I was able to use tomatoes and kale from my garden. Added some chives as well (and turmeric—cause I hide that stuff in everything!) Really wonderful recipe! Thank you!
Thank you, Laura! I’m so glad you liked it! It’s a great way to use turmeric in this recipe!