Description
This sweet potato breakfast hash is a veggie-packed breakfast that is great for meal prep or making brunch to feed a group!
Equipment
Ingredients
Units
Scale
- 1 tbsp olive oil
- 1 medium sweet potato, peeled & diced
- 1/2 white or yellow onion, diced
- 1 red bell pepper, diced
- 1 cup grape or cherry tomatoes, diced
- Salt & pepper
- 3–4 cups kale, chopped
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp paprika
- 2–3 eggs per person
- 4oz crumbled feta
Instructions
- Cook the sweet potatoes. Heat olive oil in a large skillet over medium heat. Sauté sweet potatoes for about 10-12 minutes, tossing occasionally. Season with salt and pepper.
- Add vegetables. Add onion, red bell pepper, and tomatoes to the skillet and stir. Cook for 5-7 minutes until sweet potatoes are fork tender and onions and peppers are softened. Sprinkle seasonings into the skillet and stir.
- Cook the kale. Add chopped kale to the skillet and stir frequently until it begins to wilt.
- Add eggs and feta. Make wells in the hash and gently crack in the eggs (I like to make 2-3 eggs per person). Add crumbled feta on top. Cover the skillet and cook for 5-6 minutes or until whites are set and yolks are done to your likings.
- Serve and enjoy. Serve the hash and the eggs with some crusty toasted bread. You can add additional toppings like cilantro, scallions, chives, avocado, or hot honey, just to name a few!
Notes
- If you’re making this for one or two people, make 2-3 eggs per person, then save the leftovers for breakfast the next day!
- If your skillet doesn’t have a lid, you can create a faux-lid by covering the skillet with aluminum foil, or you can transfer the whole skillet to an oven preheated to 350ºF and cook for 7-12 minutes until eggs are cooked.
Nutrition
- Serving Size: 1 cup and 2 eggs
- Calories: 268
- Sugar: 5 g
- Sodium: 733.8 mg
- Fat: 16.2 g
- Carbohydrates: 13.5 g
- Protein: 17 g
- Cholesterol: 388.8 mg
