Sweet Potato Hash
Updated May 30, 2025
This easy sweet potato breakfast hash is made with a large sweet potato, fresh kale, and eggs. It cooks in one skillet on the stove.
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Sweet Potato Breakfast hash!
I first made this Sweet Potato Hash by accident when I had leftover roasted sweet potatoes and kale in my fridge. I added them to a pan, warmed them up, and then cracked a couple of eggs on top. Then the following week, I found myself craving that combination of sweet potato, kale, and eggs, and decided it’s a recipe everyone needs!
It’s a quick one-skillet breakfast (or brunch… or dinner) that’s easy to throw together. It does take about 10 minutes to cook the sweet potatoes so that part takes the longest, but then you’re just adding kale, which wilts really quickly, and frying some eggs on top.
Happy Cooking!
– Yumna
Sweet Potato Hash Ingredients
- Sweet potato: One large sweet potato should be plenty for serving 2! After peeling, I like to cut my sweet potato into 1/2-inch cubes.
- Kale: I like to use kale for this recipe, but you can add whatever greens you have on hand, like spinach, Swiss chard, bok choy, or even shredded Brussels sprouts!
- Onions: Use any type of onion you like, but I prefer red onion! And for extra veg options, add in some sliced red bell pepper to cook with your onions.
- Spices: Season with salt, garlic powder, and paprika. I also add a pinch of red pepper flakes for a little heat.
- Eggs: I love runny yolks, so I keep the eggs sunny side up, but you can also whisk your eggs together and scramble them over your hash.
- Oil: I like avocado oil for its neutral taste, but any light oil will work.
- Parmesan cheese: Sprinkle on top for extra flavor!
How to Make Sweet Potato Breakfast Hash
Sweet Potato Breakfast Hash Recipe
Ingredients
- 1 large sweet potato about ¾ pound, peeled and cut into ½-inch cubes
- 3 tablespoons avocado oil divided
- ½ teaspoon salt divided
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ½ red onion diced
- 4 cups kale chopped and tightly packed
- 4 eggs
- 2 tablespoons shredded parmesan cheese
- ¼ teaspoon crushed red pepper
Instructions
- Heat 2 tablespoons oil in a large skillet over medium heat. When the oil is almost smoking, add sweet potatoes, ¼ teaspoon salt, garlic powder and paprika. Toss sweet potatoes to evenly coat in the oil, then spread into a single layer and cook, undisturbed, until browned and crisp on the bottom. Flip potatoes and continue to cook until crispy all around, about 10-12 minutes in total. Remove to a small plate and set aside.
- Add remaining 1 tablespoon oil and red onion to the pan. Cook until onion softens, 1-2 minutes, then add kale and remaining ¼ teaspoon salt. Cook until kale has wilted, about 2 minutes, then add sweet potatoes back in and toss to incorporate.
- Make 4 evenly spaced wells in the hash and crack an egg into each. Cover the pan until egg whites are set and egg yolks are cooked to your desired doneness, 5-7 minutes . Top with parmesan cheese and red pepper flakes.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Sweet Potato Breakfast Hash recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Tips
- Make sure your skillet is extra hot. To get the best crispy texture on your sweet potatoes, a hot skillet is a must!
- Cooks your eggs to your liking. Once I crack in my eggs and add the lid, I usually cook them for about 5-7 minutes for soft runny sunny side up eggs, but you can leave the lid on and cook a little longer until they reach whatever level of doneness you like best.
- Make the eggs separately. I love the ease of a one-pot recipe but but you can also cook your eggs on the side and add before serving!
FAQs
You can store your leftovers in a sealed container in the fridge for up to 3 days. To reheat, add the hash to a warm skillet and cook until heated through. You can either add eggs back into the mix, or cook some on the side to throw on top!
Yes! Allow the hash to cool completely, transfer it to a freezer-friendly container, and freeze for up to 3 months. When you’re ready to eat, thaw it in the refrigerator and reheat it in a skillet.
If your sweet potato cubes aren’t crispy enough, my guess is that the pan wasn’t hot enough when you first added your potatoes. The key to crisping up any potatoes like this is cooking with high heat and hot oil! That hot pan will immediately start frying the potatoes on the outside, while the residual heat will steam the insides until nice and fluffy.
Comments
This dish really is 5-star. It tasted like Mexican Breakfast Eggs that you are served in a Mexican restaurant. I loved it. Definitely a keeper and one I will use many times in the future I’m sure!! Thank you!
Thank so much Donna! And I haven’t made this in forever. You’ve inspired me to make it again soon and get some more pictures added to this post. Hopefully I’ll have it freshened up and updated for you with the same recipe next time you use it! Thank you 🙂
What temperature should the dish be baked at? Thanks!
Sorry I didn’t specify it, but it should be 375°F. I’ve updated the instructions to include it. Thank you!