Kale & Sweet Potato Hash With Baked Eggs

5 from 4 votes

This Sweet Potato Hash with kale and baked eggs is a high-protein gluten free meal that is full of robust flavor and delicious comfortness.

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You know that one meal you can eat for breakfast, lunch or dinner or ANYTIME in between? Yeahhh..this is it – Kale and Sweet Potato Hash with Baked Eggs.

Made quick and easy in one skillet, this Kale & Sweet Potato Hash With Baked Eggs sure hits the spot any time of day, and it’s especially perfect for brunch. It’s the ultimate brunch trio of sweet potatoes, eggs and good-for-you-greens. My topping were a bit eclectic, but I’m all about the colorful garnish with anything and everything leftover in my fridge from the previous week. So I topped it off with some creamy crumbled feta cheese, cherry tomatoes, spicy (ok maybe just spicy in my book, but they really do have a kick!) jalapeno and fresh cilantro.

 Kale & Sweet Potato Hash With Baked Eggs in a bowl

And because I made this one in a small skillet enough for just me, you can bet I ate right out of the skillet << no regrets.

Less dishes to clean up and less time to waste transferring this yumminess to a plate. Because when you smell the sweet potatoes starting to caramelize on the skillet with the tangy kale and perfectly baked eggs, you need to dive right in with as little interruptions as possible! Not a big fan of kale? You can totally make this with spinach. But I love the combo flavor of kale with the sweet potatoes and kale carries so much more health benefits as compared to spinach

I’m obsessed with this combination of textures, flavors and colors…it’s the ultimate weekend brunch, or any-time of day week meal!

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Sweet Potato Hash With Kale

This Sweet Potato Hash with kale and baked eggs is a high-protein gluten free meal that is full of robust flavor and delicious comfortness.
5 from 4 votes
Servings 2 servings
Course Breakfast, Brunch
Calories 490
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins


  • 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 chopped kale tightly packed
  • 4 eggs
  • 2 tablespoons shredded parmesan cheese
  • ¼ teaspoon red pepper flakes


  • 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.


Calories: 490kcal, Carbohydrates: 33g, Protein: 19g, Fat: 33g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 19g, Trans Fat: 1g, Cholesterol: 331mg, Sodium: 925mg, Potassium: 1033mg, Fiber: 10g, Sugar: 7g, Vitamin A: 30130IU, Vitamin C: 130mg, Calcium: 491mg, Iron: 5mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Sweet potato and kale hash with four sunny up eggs cooked in garnished with red pepper flakes and Parmesan cheese.

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  1. 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!

    1. 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 🙂

    1. Sorry I didn’t specify it, but it should be 375°F. I’ve updated the instructions to include it. Thank you!