Sweet Potato Breakfast Hash with Kale Recipe
A vibrant and nutritious Sweet Potato Breakfast Hash with kale, black beans, and colorful veggies, sautéed to perfection in olive oil and seasoned with garlic, paprika, and a hint of spice. This wholesome skillet meal is perfect for a healthy morning boost or a satisfying brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 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
Protein & Legumes
- 1 (15-oz) can black beans, drained and rinsed
Seasonings & Oils
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/2 tsp paprika
- 3/4 tsp garlic powder
- Red pepper flakes, optional
Garnish
- Chopped parsley or parsley flakes for topping (optional)
Instructions
- Heat the olive oil: Place a large, heavy skillet over medium-high heat and add 2 tablespoons of olive oil, allowing it to warm up adequately for sautéing.
- Sauté garlic, sweet potato, and onion: Add the minced garlic, diced sweet potato, and diced yellow onion to the skillet. Stir occasionally to prevent sticking and ensure even cooking.
- Add remaining vegetables and seasonings: Incorporate the diced red bell pepper, grape tomatoes, zucchini along with salt, pepper, paprika, and garlic powder. Continue stirring occasionally as the vegetables cook until the sweet potatoes become soft and tender, approximately 15 minutes.
- Include beans and kale: Stir in the drained black beans and the kale. Layer the kale into the mixture for even cooking and continue to cook for 2-3 minutes until the kale softens and begins to wilt.
- Final seasoning: Turn off the heat, then season with additional salt, pepper, and red pepper flakes if desired. Mix well to combine all flavors.
- Cool and serve: Allow the hash to cool slightly, garnish with chopped parsley or parsley flakes, and serve warm for a delicious and nutritious breakfast.
Notes
- To speed up cooking, you can parboil the sweet potato cubes beforehand.
- Feel free to add your favorite spices such as cumin or smoked paprika for additional flavor.
- This dish can be served with a fried or poached egg on top for extra protein.
- Leftovers store well in an airtight container in the fridge for up to 3 days.
- For vegan and vegetarian diets; the recipe is naturally suitable as is.
