Name: Sweet Potato Breakfast Hash with Kale Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 medium sweet potato, diced; ½ yellow onion, diced; ½ red bell pepper, diced; 1/2 cup grape tomatoes; 1 medium zucchini, diced; 3 cups kale; 2 cloves garlic, minced; 1 (15-oz) can black beans, drained and rinsed; 2 tbsp olive oil; Salt and pepper, to taste; 1/2 tsp paprika; 3/4 tsp garlic powder; Red pepper flakes, optional; Chopped parsley or parsley flakes for topping (optional)

If you’re looking for a vibrant, healthy, and delicious way to fuel your mornings, the Sweet Potato Breakfast Hash with Kale Recipe is absolutely a must-try. This dish is a colorful medley of tender sweet potatoes, savory black beans, and nutrient-packed kale, all cooked to perfection with fragrant spices and fresh vegetables. It’s not just a breakfast; it’s a wholesome celebration of flavors and textures that will brighten your day and keep you energized for hours.

Ingredients You’ll Need

The image shows a white cutting board with blue handles placed on a white marbled surface. On the board, there are four groups of chopped vegetables arranged in rows: bright red diced bell peppers at the top left, finely chopped white onions at the top right, light green chopped zucchini at the bottom left, and orange diced sweet potatoes at the bottom right. Surrounding the cutting board are three clear glass bowls: one with dark brown beans at the top left, another with bright red cherry tomatoes below the beans, and a third bowl filled with green kale leaves placed at the bottom center of the image. All elements are neatly arranged and the photo taken with an iphone --ar 4:5 --v 7

Putting together this Sweet Potato Breakfast Hash with Kale Recipe is refreshingly simple because each ingredient plays a crucial role. From the natural sweetness of the potatoes to the slight bitterness of kale, and the juicy punch of tomatoes, every element adds its unique touch to create an irresistible harmony.

2 tbsp olive oil: Provides the perfect base for sautéing and adds a subtle richness.
2 cloves garlic: Infuses the dish with a fragrant, savory depth.
1 medium sweet potato, diced: The star ingredient, bringing natural sweetness and a tender texture.
½ yellow onion, diced: Adds a gentle sharpness that balances the sweet potato.
½ red bell pepper, diced: Offers a crunchy sweetness and vibrant color.
½ cup grape tomatoes: Bursting with juiciness, they add freshness and tang.
1 medium zucchini, diced: Contributes moisture and a delicate bite without overpowering other flavors.
Salt and pepper, to taste: Key seasonings that enhance every ingredient.
½ tsp paprika: Brings a warm, smoky undertone that elevates the hash.
¾ tsp garlic powder: Reinforces the garlic flavor with a subtle intensity.
Red pepper flakes, optional: For those who crave a little heat to wake up the palate.
1 15-oz can black beans, drained and rinsed: Adds protein and creaminess to the mix.
3 cups kale: A powerhouse green that adds earthiness and a pleasantly chewy texture.
Chopped parsley or parsley flakes for topping (optional): A fresh herb finish that brightens every bite.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Sweet Potato Breakfast Hash with Kale Recipe

Step 1: Heat Your Pan and Start with Aromatics

Begin by warming the olive oil in a large, heavy skillet over medium-high heat. Once the oil shimmers, toss in the minced garlic, diced sweet potato, and onion. Stir these occasionally as they start to soften and release their wonderful aromas—this base is where your hash builds a ton of flavor.

Step 2: Add the Colorful Veggies and Seasonings

Next, mix in the diced red bell pepper, grape tomatoes, and zucchini. Sprinkle the salt, pepper, paprika, and garlic powder over the pan. Keep stirring occasionally, allowing the vegetables to soften and the sweet potatoes to become tender. This usually takes about 15 minutes and it’s where the magic of the dish really starts to shine.

Step 3: Incorporate Beans and Kale

Now it’s time to add the black beans and kale. Stir vigorously to combine and cook until the kale softens and starts to wilt, about 2 to 3 minutes. Layer the kale into the other ingredients so it cooks evenly and absorbs all the flavors.

Step 4: Final Seasoning and Serve

Turn off the heat and taste the hash. Season with more salt, pepper, and red pepper flakes if you like a bit of spice. Let the hash cool slightly to let the flavors settle before serving.

How to Serve Sweet Potato Breakfast Hash with Kale Recipe

A black cast iron pan filled with a mix of colorful cooked diced vegetables and beans on the right side, including orange carrots, red bell peppers, and black beans, with large fresh green kale leaves covering the left side on top. The pan rests on a white marbled surface next to a gray and white striped cloth. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley adds a pop of color and a bright herbaceous note that lifts the richness of the hash beautifully. You can also add avocado slices or a dollop of sour cream for creaminess and contrast.

Side Dishes

This hash is quite the star but pairs wonderfully with a runny fried egg on top or a side of warm toast to soak up every last bit. For a heartier meal, consider adding a side of smoked salmon or turkey bacon for an extra protein boost.

Creative Ways to Present

Serve this dish in a rustic cast-iron skillet for an inviting, family-style presentation. For brunch gatherings, spoon portions into shallow bowls and garnish with microgreens or sprouts for a fresh, gourmet touch that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Leftover Sweet Potato Breakfast Hash with Kale Recipe keeps well in an airtight container in the refrigerator for up to four days. The flavors deepen over time, making it a fantastic ready-to-eat meal for busy mornings or quick lunches.

Freezing

If you want to freeze it, allow the hash to cool completely, then place it in a freezer-safe container or heavy-duty freezer bags. It can be frozen for up to three months. Just remember to leave some space as the ingredients may expand slightly when frozen.

Reheating

To reheat, warm the hash on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, pop it in the microwave, covered, checking every minute to avoid drying it out. Adding a splash of water or olive oil before reheating helps maintain moisture and texture.

FAQs

Can I use other greens instead of kale?

Absolutely! Spinach, Swiss chard, or collard greens all work beautifully in this Sweet Potato Breakfast Hash with Kale Recipe. Just keep in mind each green wilts differently, so adjust cooking time accordingly.

Is this recipe vegan or vegetarian?

Yes, this hash is fully vegan and vegetarian, making it perfect for plant-based diets. The black beans provide ample protein to keep you full and satisfied.

Can I prepare this recipe in advance for meal prep?

Definitely. This dish is perfect for meal prep. Cook it ahead, store it in individual portions, and enjoy quick, healthy breakfasts or lunches throughout the week.

What can I add for extra protein?

For extra protein, think about adding tofu cubes, tempeh, or a fried or poached egg on top. These additions complement the hash while boosting its nutrition.

Can I make this recipe spicier?

Yes! Incorporate extra red pepper flakes or a dash of cayenne pepper while cooking. You can also serve it with hot sauce for those who crave more heat.

Final Thoughts

Making the Sweet Potato Breakfast Hash with Kale Recipe is not just about whipping up a meal but creating a vibrant, nourishing start to your day that feels like a warm hug. It’s easy to prepare, packed with flavors and nutrients, and incredibly versatile. I encourage you to give this recipe a try, and I promise it will become one of your favorite breakfast staples in no time!

Sweet Potato Breakfast Hash with Kale Recipe

Ingredients You’ll Need

How to Make Sweet Potato Breakfast Hash with Kale Recipe

Step 1: Heat Your Pan and Start with Aromatics