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There’s something deeply comforting about a good hash, isn’t there? It’s that perfect one-pan meal that feels rustic and nourishing, yet somehow always looks beautiful on the plate. This Sweet Potato and Kale Hash is my absolute go-to for a lazy weekend brunch or a surprisingly quick weeknight dinner. It’s a symphony of textures and flavors—sweet, caramelized cubes of potato, hearty greens that wilt into silkiness, and the savory punch of onions and garlic all coming together in a single skillet. Honestly, the aroma that fills your kitchen while this is cooking is pure happiness. It’s a versatile dish that welcomes improvisation, so feel free to make it your own. Whether you top it with a perfectly runny fried egg or enjoy it just as it is, this hash is a true celebration of simple, wholesome ingredients.

Why You’ll Love This Sweet Potato and Kale Hash

It’s a one-pan wonder. Minimal cleanup is a beautiful thing, and this entire dish comes together in a single skillet. From the initial sizzle of the onions to the final wilt of the kale, everything happens in one place, making your post-meal routine a total breeze.
The texture contrast is everything. You get the tender, almost creamy interior of the sweet potatoes against their slightly crisp, caramelized edges. Then, the kale softens just enough while still offering a pleasant, hearty bite. It’s a real party in your mouth.
It’s incredibly versatile. Think of this recipe as a fantastic base. You can add cooked sausage, swap the sweet potato for butternut squash, or throw in some bell peppers. It’s a brilliant canvas for whatever you have in your fridge that needs using up.
It feels nourishing and satisfying. This isn’t a light, fleeting meal. It’s hearty and filling, packed with vibrant colors and earthy flavors that leave you feeling genuinely good and satisfied for hours, without any heaviness.

Ingredients & Tools

2 medium sweet potatoes (about 500g), peeled and diced into ½-inch cubes
1 large red onion, chopped
3 cloves garlic, minced
1 large bunch kale, stems removed and leaves roughly torn
2 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon dried thyme
¼ teaspoon red pepper flakes (optional, for a little heat)
Salt and black pepper to taste
4 large eggs (optional, for serving)
Fresh parsley for garnish (optional)

Tools: A large, oven-safe skillet (cast iron is ideal), a sharp knife, and a cutting board.

Don’t skip the smoked paprika—it adds a subtle, smoky depth that really makes the sweet potatoes sing. And when it comes to the kale, giving it a really good wash and then shaking off most (but not all) of the water helps it steam and wilt perfectly in the pan.

Nutrition (per serving)

Calories: 285 kcal
Protein: 10 g
Fat: 12 g
Carbohydrates: 38 g
Fiber: 7 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

Dice your potatoes evenly. This is the secret to everything cooking at the same rate. If your cubes are all different sizes, you’ll end up with some mushy bits and some undercooked, crunchy bits. Aim for a consistent ½-inch dice for perfect, uniform tenderness.
Don’t crowd the pan. It’s tempting to dump all the sweet potatoes in at once, but if the pan is too crowded, they’ll steam instead of getting those lovely caramelized edges. If your skillet isn’t huge, you might need to cook them in two batches for the best results.
Embrace the residual water on the kale. After washing your kale, you don’t need to painstakingly dry every leaf. That little bit of water clinging to the leaves is your friend—it will create a burst of steam in the hot pan, helping the kale wilt quickly and beautifully.
Why an oven-safe skillet? If you’re planning to finish the dish with eggs baked right on top, an oven-safe skillet is non-negotiable. A cast-iron pan is perfect here because it goes from stovetop to oven seamlessly and gives you an incredible, even sear.

How to Make Sweet Potato and Kale Hash

Step 1: Start by prepping all your ingredients. Peel and dice the sweet potatoes into that all-important ½-inch cube. Chop the red onion and mince the garlic. For the kale, run your knife along the stem to remove the tough ribs, then give the leaves a rough tear or chop. Having everything ready to go makes the cooking process smooth and stress-free.

Step 2: Heat the olive oil in your large skillet over medium heat. Once the oil shimmers, add the diced sweet potatoes. Spread them out in a single layer as much as possible. Let them cook undisturbed for about 4-5 minutes to get a good sear on one side before you start stirring. You’re looking for a bit of golden-brown color to develop.

Step 3: Now, add the chopped red onion to the skillet. Stir everything together and continue to cook for another 8-10 minutes, stirring occasionally. The sweet potatoes should be becoming tender when pierced with a fork, but not yet fully soft. You’ll notice the onions becoming translucent and sweet.

Step 4: It’s time for the spices! Add the minced garlic, smoked paprika, dried thyme, and red pepper flakes (if using) to the pan. Stir constantly for about 30 seconds to one minute. You’ll be hit with this incredible, fragrant aroma—this toasts the spices and wakes them up, which makes a world of difference in the final flavor.

Step 5: Now, pile all that kale into the skillet. It will seem like a mountain at first, but don’t worry. Add a good pinch of salt and a few grinds of black pepper. Gently toss and stir the kale with the potato mixture. The heat and the little bit of water on the kale will cause it to wilt dramatically within 2-3 minutes.

Step 6: Once the kale has wilted down and integrated with the sweet potatoes, give everything a final taste and adjust the seasoning with more salt or pepper if needed. At this point, your hash is essentially done and ready to serve as a glorious vegetarian main. But if you’re adding eggs, now’s the time…

Step 7 (Optional): If you’re topping with eggs, use a spoon to create four little wells in the surface of the hash. Crack an egg into each well. Transfer the entire oven-safe skillet to a preheated oven at 375°F (190°C) and bake for 6-10 minutes, or until the egg whites are set but the yolks are still delightfully runny.

Step 8: Carefully remove the skillet from the oven (remember the handle is hot!). Let it sit for a minute, then garnish with some fresh chopped parsley for a pop of color and freshness. Serve it right from the skillet at the table for a truly rustic, inviting presentation.

Serving Suggestions

Complementary Dishes

Simple Avocado Slices — The cool, creamy fat from the avocado is a dreamy contrast to the warm, spiced hash. It adds a lovely richness without much effort.
Toasted Sourdough Bread — A thick, crusty slice is perfect for mopping up any runaway egg yolk and those delicious, paprika-infused bits from the bottom of the pan.
Grilled Chicken Sausage — For the meat-eaters, a few slices of a good-quality apple chicken sausage on the side adds a savory, protein-packed element that complements the sweet potatoes beautifully.

Drinks

A Crisp Dry Cider — The slight sweetness and effervescence of a dry cider cut through the earthiness of the kale and sweet potato, cleansing the palate between bites.
Hot Ginger Tea — The spicy kick of ginger tea is wonderfully warming and pairs surprisingly well with the smoky-sweet flavor profile, making this a cozy brunch option.
Bloody Mary — For a classic brunch cocktail, the savory, spiced notes of a Bloody Mary stand up confidently to the robust flavors in this hearty hash.

Something Sweet

Lemon Poppy Seed Muffin — The bright, zesty lemon flavor is a fantastic palate-cleanser after the savory hash, and the little crunch from the poppy seeds is a delightful textural follow-up.
Mixed Berry Compote with Yogurt — A light, slightly tart berry compote over a dollop of Greek yogurt provides a fresh, sweet finish that doesn’t feel too heavy.
Dark Chocolate-Covered Orange Peel — Just a small piece of this bittersweet, citrusy chocolate offers a sophisticated and satisfying end to the meal with its complex flavors.

Top Mistakes to Avoid

Mistake: Cutting the sweet potatoes too large. If your dice is bigger than ¾-inch, the exterior will be over-browned and potentially burnt by the time the center cooks through. That uniform, smaller dice is key for even cooking.
Mistake: Adding the garlic with the onions. Garlic burns in a flash and turns bitter. I’ve messed this up before too, and it can ruin the whole dish. Always add it later, just for that quick, fragrant toast with the spices.
Mistake: Overcooking the eggs if you bake them. The eggs continue to cook from residual heat after you pull the skillet from the oven. For that perfect runny yolk, take them out when the whites are just set but the yolks still look a bit jiggly.
Mistake: Skipping the sear on the potatoes. If you constantly stir the potatoes from the moment they hit the pan, they won’t have a chance to develop those delicious, caramelized, crispy bits that add so much flavor and texture.

Expert Tips

Tip: Par-cook your sweet potatoes. For an even faster cook time, you can microwave the diced sweet potatoes for 3-4 minutes before adding them to the hot skillet. This gives them a head start, so they only need a few minutes in the pan to get color and finish cooking.
Tip: Massage your kale. If you want to take the kale to the next level of tenderness, sprinkle the torn leaves with a tiny pinch of salt and literally massage them with your hands for a minute before cooking. This breaks down the tough fibers and results in a silkier texture.
Tip: Add a splash of acidity at the end. Right before serving, a quick squeeze of fresh lemon juice or a drizzle of balsamic glaze over the top can brighten all the flavors and make them pop in a really spectacular way.
Tip: Make it a day ahead. You can fully cook the hash (without eggs) a day in advance. Store it in the fridge and simply reheat it in a skillet, then create wells and add the eggs fresh. It’s a brilliant brunch hack for entertaining.

FAQs

Can I make this hash ahead of time?
Absolutely, and it’s a great time-saver! Cook the entire hash (sweet potatoes, onions, kale, and spices) as directed, but leave off the eggs. Let it cool completely before storing it in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat it in a skillet until warm, and then you can add fresh eggs if you like. The flavors actually meld and improve overnight.

What’s the best way to reheat leftovers?
The stovetop is your best friend here. Reheating in the microwave can make the sweet potatoes a bit mushy and the kale soggy. Toss the leftover hash in a skillet over medium heat with a tiny splash of water or oil, stirring until it’s heated through. This helps revive those slightly crispy edges on the potatoes.

My sweet potatoes are taking forever to cook. What can I do?
This usually means your dice was a bit too large or your heat was a touch too low. If they’re stubbornly hard, add a couple of tablespoons of water to the skillet and cover it with a lid for 3-4 minutes. The steam will help soften them up quickly—just remove the lid afterward to let any excess water evaporate and get back to browning.

Can I use a different type of potato?
You sure can! Regular russet or Yukon Gold potatoes work well, but keep in mind the flavor profile will change. They’ll be more savory and less sweet. The cooking method is the same, though you might find russets need a few extra minutes to become fully tender.

Is there a good vegan alternative to the egg topping?
For a fantastic vegan version, a sprinkle of toasted pumpkin seeds or sunflower seeds adds a wonderful crunch. You could also crumble over some seasoned, baked tofu or a dollop of vegan cashew cream for a rich, creamy element that mimics the satisfaction of a runny yolk.

Sweet Potato And Kale Hash

Cost Level $

Category Healthy Holiday Recipes

Difficulty Medium

Cuisine American, mediterranean

Servings 4

Total Time 40 minutes

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Make this easy Sweet Potato and Kale Hash for a healthy, one-pan meal. Perfect for brunch or dinner, ready in 40 minutes. Get the simple recipe now!

Ingredients

For the hash:

2 sweet potatoes (medium, about 500g, peeled and diced into ½-inch cubes)
1 red onion (large, chopped)
3 cloves garlic (minced)
1 bunch kale (large, stems removed and leaves roughly torn)
2 tablespoons olive oil
1 teaspoon smoked paprika
0.5 teaspoon dried thyme
0.25 teaspoon red pepper flakes (optional, for a little heat)
Salt and black pepper (to taste)

For serving (optional):

4 eggs (large, optional, for serving)
Fresh parsley (for garnish, optional)

Instructions

01
Start by prepping all your ingredients. Peel and dice the sweet potatoes into that all-important ½-inch cube. Chop the red onion and mince the garlic. For the kale, run your knife along the stem to remove the tough ribs, then give the leaves a rough tear or chop. Having everything ready to go makes the cooking process smooth and stress-free.
02
Heat the olive oil in your large skillet over medium heat. Once the oil shimmers, add the diced sweet potatoes. Spread them out in a single layer as much as possible. Let them cook undisturbed for about 4-5 minutes to get a good sear on one side before you start stirring. You're looking for a bit of golden-brown color to develop.
03
Now, add the chopped red onion to the skillet. Stir everything together and continue to cook for another 8-10 minutes, stirring occasionally. The sweet potatoes should be becoming tender when pierced with a fork, but not yet fully soft. You'll notice the onions becoming translucent and sweet.
04
It's time for the spices! Add the minced garlic, smoked paprika, dried thyme, and red pepper flakes (if using) to the pan. Stir constantly for about 30 seconds to one minute. You'll be hit with this incredible, fragrant aroma—this toasts the spices and wakes them up, which makes a world of difference in the final flavor.
05
Now, pile all that kale into the skillet. It will seem like a mountain at first, but don't worry. Add a good pinch of salt and a few grinds of black pepper. Gently toss and stir the kale with the potato mixture. The heat and the little bit of water on the kale will cause it to wilt dramatically within 2-3 minutes.
06
Once the kale has wilted down and integrated with the sweet potatoes, give everything a final taste and adjust the seasoning with more salt or pepper if needed. At this point, your hash is essentially done and ready to serve as a glorious vegetarian main. But if you're adding eggs, now's the time…
07
If you're topping with eggs, use a spoon to create four little wells in the surface of the hash. Crack an egg into each well. Transfer the entire oven-safe skillet to a preheated oven at 375°F (190°C) and bake for 6-10 minutes, or until the egg whites are set but the yolks are still delightfully runny.
08
Carefully remove the skillet from the oven (remember the handle is hot!). Let it sit for a minute, then garnish with some fresh chopped parsley for a pop of color and freshness. Serve it right from the skillet at the table for a truly rustic, inviting presentation.