Sweet Potato Breakfast Hash With Eggs

5 from 14 votes

This one-skillet Sweet Potato Hash with kale and eggs is high in protein, fiber, and gluten free for a delicious and filling breakfast to start your day and keep you energized!

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This Kale & Sweet Potato Hash is a quick and easy one-skillet breakfast or brunch recipe that you can eat anytime! This breakfast skillet is something different and completely delicious, with eggs cooked right on top. Just crack them over the hash and cover the pan with a lid for perfectly runny sunny-side-up eggs or how you like. The combination of kale and sweet potatoes will start your day full of fiber and energize you all morning!

Sweet potato and kale hash with four sunny up eggs cooked in garnished with red pepper flakes and Parmesan cheese.
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This sweet potato breakfast hash with eggs is so easy to make. All you have to do is heat up a skillet and pan-fry sweet potato cubes until they are nice and crisp on the outside, with fluffy potato goodness on the inside. I love adding fresh greens to meals whenever possible, and kale works perfectly here like in my Breakfast Strata recipe, too. Kale has a chewy texture and mild flavor, so it holds onto the spices and has a complementary texture to sweet potatoes.

why you’ll love this sweet potato hash with eggs

  • Full of fiber and protein. The combination of sweet potatoes and kale packs in a hefty amount of fiber, clocking in at 10 grams per serving! The addition of eggs also offers a whopping 19 grams of protein. It’s an easy and delicious way to get all the fiber and protein you need to keep you full and energized all morning!
  • One pan breakfast skillet. Starting your morning with a wholesome breakfast is easy when you find recipes with minimal dishes and easy steps. This sweet potato hash cooks up one pan for an effortless dish without dirtying up a bunch of dishes.
  • For breakfast or dinner! Of course, this hash is perfect for breakfast but is also great as a wholesome dinner with its medley of crisped pan-fried sweet potatoes tossed with kale served with eggs, or skip the eggs and serve as a side dish with chicken or salmon.
  • Meal prep breakfast for the week. Sweet potato recipes are really great for meal prepping because they reheat well, and this hash recipe follows suit! Have breakfast ready in minutes on busy mornings by reheating this in the microwave or in a skillet with a fresh egg.

Ingredients to make sweet potato hash

  • Sweet potato: One large sweet potato should be plenty for serving 2. Peel and cut them into 1/2-inch cubes.
  • Kale: Cook the kale until it is just wilted, as it will finish cooking when the eggs are added.
  • Onions: Red onions are a fantastic strong contrasting flavor to sweet potatoes and kale, though you can use any type of onion you like.
  • Spices: salt, garlic powder, and paprika. I also add a pinch of red pepper flakes for a little heat.
  • Eggs: Cook the eggs in a little indention in the sweet potato and kale hash for a one-pan breakfast skillet. There’s no need to flip your eggs when you add a lid on top for a perfectly cooked, runny, and gooey egg. Yum!
  • Oil: I love avocado oil with its neutral taste, so light oil will work.
  • Parmesan cheese: Sprinkle on top for extra flavor.
Ingredients for recipe: four uncooked shelled eggs, Parmesan cheese, spices, chopped kale, sweet potato, red onion, and oil.

How to make sweet potato hash with kale and eggs

  1. Heat oil in a skillet. Once it’s extra hot and almost smoking, add sweet potatoes and sprinkle with salt, garlic powder, and paprika. Toss to evenly coat and cook until browned and crisp on the bottom, flip and continue cooking until crispy all around. Remove and set aside.
  2. To the same pan, add the remaining oil and cook onions until softened.
  3. Add kale and remaining salt, cooking until it has wilted.
  4. Return the cooked sweet potatoes to the pan and toss them with the kale.
  5. Create little wells in the kale and sweet potato hash and crack an egg into each one before covering it with a lid.
  6. Once the egg whites are set, and the egg yolks are cooked to your desired doneness, your breakfast skillet is ready to serve. Top with parmesan and red pepper flakes.
6 image collage on how to make recipe cooking each ingredients in one pan.

Tips for making sweet potato breakfast hash

  1. Make sure the skillet is extra hot. To get the best crispy texture on the sweet potatoes while they cook, a hot skillet is key!
  2. Cooks eggs to your liking. Once you crack in the eggs and add the lid, cook for about 5-7 minutes to get a soft runny sunny side egg, or leave the lid on until they reach your desired doneness.
  3. Make the eggs separately. Cooking the eggs in the same pan as this skillet breakfast makes it such an easy dish to make, but you could also just cook them on the side. Before serving, fry up your eggs to serve on top of the hash, or try it with cottage cheese scrambled eggs for extra flavor.
  • Mix up your greens. Feel free to add whatever hearty greens you have into this hash, including spinach, Swiss chard, Bok choy, or even shredded brussels sprouts!
  • Season with a little meat. I like keeping this dish vegetarian, but if you like, you can bring in some breakfast meats and crisp them up in the pan before adding the sweet potatoes.
  • Add bell peppers. When sautéing the onions, toss in some sliced or diced bell peppers. It’ll add flavor, and you can’t go wrong with extra veggies!
  • Make it a scramble. Runny egg yolks really make this dish extra delicious, but you could easily scramble the eggs in instead. Whisk eggs in a bowl and pour over the sweet potato and kale hash over medium to medium-high heat. Continue to push and toss the eggs in the skillet with a spatula until fully cooked for a sweet potato hash scramble.
Skillet with the cooked eggs and garnished with parmesan cheese and red pepper flakes and knife cutting one of the yolks showing soft yolk spilling into kale/sweet potatoes.

how to store & reheat sweet potato hash

Storing: If you have leftovers after making this kale and sweet potato hash skillet, store them in a sealed container in the fridge.

To reheat: Add the hash to a warm skillet until heated through. Either heat eggs back into the have or on the side.

how long will kale sweet potato hash last in the fridge?

Store in the fridge for up to 3 days.

can i freeze skillet sweet potato hash?

Yes! Allow the hash to cool completely, transfer it to a freezer-friendly container, and freeze for up to 3 months. Thaw in the refrigerator and reheat in a skillet.

Frequently asked questions

Do you cook potatoes first before making hash in a skillet?

The high heat crisps up the sweet potatoes on the outside and continues to steam the inside throughout the whole time it’s being heated, so there is no need to cook the potatoes first.

Are sweet potatoes good for breakfast?

Sweet potatoes are a great option to include in your breakfast. They’re high in fiber to keep you energized and pair well with eggs and other savory breakfast foods.

Why did my potatoes not crisp up?

If your sweet potato cubes aren’t crispy, it’s possible that the heat wasn’t hot enough when first adding them to the pan. This is key to crisping up any potatoes like this hash or hashbrowns. The high heat and hot oil immediately start to basically fry the potatoes while the residual heat steams the inside until fluffy. Try adjusting this and see if it helps!

Bowl of the kale, sweet potatoes and 2 eggs and fork inside bowl, cutting into egg garnished with red pepper flakes.

I’m obsessed with this Sweet Potato Kale Hash, the combination of textures, flavors, and colors…it’s the ultimate weekend brunch or any time of day week meal! It’s certainly scaleable, too! You can make a delish breakfast for two or double to feed the whole family.

More sweet POTATO BREAKFAST recipes:

If you try this feel good Sweet Potato Hash With Kale recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

This Sweet Potato Hash With Kale recipe was originally published on April 9, 2017. The recipe has been slightly modified, and the post now includes new step-by-step photos for how to make the hash.

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Sweet Potato Breakfast Hash With Eggs

This one-skillet Sweet Potato Hash with kale and eggs is high in protein, fiber, and gluten free for a delicious and filling breakfast to start your day and keep you energized!
5 from 14 votes
Servings 2 servings
Calories 490
Prep Time 10 minutes
Cook Time 25 minutes
0 minutes
Total Time 35 minutes
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  • 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 crushed red pepper


  • 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.


Tip: To make sure all your sweet potatoes cook, try and cut them as evenly sized as possible. Otherwise, you may end up with some chunks that are under cooked. 


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.

Cuisine American
Course: Breakfast, Brunch
5 from 14 votes (13 ratings without comment)

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Recipe Rating


  1. Donna says:

    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. Yumna Jawad says:

      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 🙂

  2. Theresa says:

    What temperature should the dish be baked at? Thanks!

    1. Yumna Jawad says:

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