Easy Kale Sweet Potato Hash with Baked Eggs

This is my crispy-skillet comfort meal that wears both breakfast pajamas and weeknight jeans. We’re talking tiny-cubed sweet potatoes sizzled until caramel-y, kale wilted into glossy little ribbons, and eggs tucked into steamy wells so the whites set and the yolks stay jammy. One pan, a heap of veggies, a hit of smoked paprika, and you can swing it spicy or mellow depending on your mood. It’s fast, cozy, and weirdly elegant for something that happens in 30-ish minutes while your coffee’s still warm.

My family goes feral for this. My husband does this sneaky thing where he “checks” a potato for doneness and somehow eats five? The toddler tears toast into confetti and dunks it into the yolks like it’s her job. This hash shows up for Saturday mornings, lazy Sundays, and also those “we forgot to defrost anything” Tuesdays. It’s become a house ritual: I chop, someone sets the table, and the dog stands guard by the stove like a crispy-edge lifeguard.

How to Make It

Grab a big oven-safe skillet—cast iron if you’ve got it—and get it warm with olive oil. Dice your sweet potatoes small (like 1/2-inch cubes) so they crisp instead of steam. If you’re in a rush, toss the cubes in the microwave for 3 minutes first; they’ll cook up faster and brown better later. Slide in a chopped onion and a bell pepper, let them get glossy, then add the potatoes with a good pinch of salt, pepper, smoked paprika, and a little cumin. Don’t stir every five seconds—give the spuds a chance to get those browned, sticky spots on the bottom.

When the potatoes are mostly tender with a few charry parts (8–10 minutes), add garlic for the last minute so it doesn’t burn. Pile in shredded kale and let it wilt down; it’ll look like way too much and then suddenly… not enough. Make a few little wells with a spatula, crack in your eggs, and move fast so they cook evenly. From here, either slide the skillet into a 400°F oven for 7–10 minutes (runny to jammy) or cover on low heat on the stove and let the steam set the whites.

Finish with something creamy or zingy: crumbled feta, avocado, scallions, hot sauce, or a squeeze of lemon. Serve straight from the skillet because we’re civilized like that but also… fewer dishes. Serves 4 hungry people, 5 if someone’s “not that hungry” (lol, sure).

✔Ingredient Notes

This module dynamically pulls in recipe-specific ingredients. Follow this exact bullet styling (HTML bold labels only).
– Sweet potatoes: Dice small so they crisp. If they’re huge, peel the gnarly bits; otherwise the skin adds texture and fiber and I’m lazy.
– Kale: Curly or lacinato both work. Strip those stems—save for smoothies or toss them in if you like extra chew.
– Eggs: Four to six, depending on how many mouths. Room temp eggs set more evenly, but honestly I forget all the time and it’s fine.
– Onion + bell pepper: Sweet and color. Skip the pepper if you must, but don’t skip the onion—it’s the flavor floor.
– Garlic: Add at the end so it doesn’t burn and turn bitter. Been there. Sad hash.
– Smoked paprika + cumin: Smoky, warm, not spicy. Add chili flakes if you want heat or a pinch of chipotle powder for a little kick.
– Olive oil (or butter): Olive oil for everyday; butter if you want that diner hash vibe. Ghee holds up great to high heat too.
– Feta/avocado/hot sauce: Optional but not really. Something creamy + something tangy = big finish.

✔Recipe Steps

1. Preheat oven to 400°F and heat a large oven-safe skillet over medium with 2 tablespoons olive oil.
2. Dice 2 medium sweet potatoes into 1/2-inch cubes (microwave 3 minutes to jump-start if you want); pat dry.
3. Sauté 1 chopped onion and 1 chopped bell pepper with a pinch of salt for 3–4 minutes until glossy.
4. Add sweet potatoes, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, salt, and pepper; cook 8–10 minutes, stirring occasionally, until browned and tender; add 2 minced garlic cloves in the last minute.
5. Stir in 4 packed cups shredded kale; cook 1–2 minutes to wilt, then make 4–6 wells and crack in the eggs.
6. Bake 7–10 minutes for runny to jammy yolks (or cover and cook on low 4–6 minutes on the stovetop); finish with feta/avocado, scallions, and hot sauce.

What to Serve It With

– Buttered sourdough or English muffins for yolk dunking.
– Warm tortillas and salsa if you’re in a Tex-Mex mood.
– Crispy bacon or breakfast sausage if you want extra protein.
– A dollop of Greek yogurt or sour cream and a squeeze of lemon.
– Coffee, obviously. Or a spicy Bloody Mary if it’s that kind of morning.

✔Tips & Mistakes

– Dice evenly. Big chunks = burned outsides, raw centers. Tiny cubes win.
– Don’t crowd the pan. If your skillet is small, cook potatoes in two rounds.
– Pre-cook hack. Microwave or steam the sweet potato cubes for 3 minutes; helps them crisp instead of steam.
– Season in layers. Salt the onions, then the potatoes, then taste again at the end.
– Watch the eggs. Pull earlier than you think—they keep cooking a bit off heat.
– No oven-safe skillet? Do it entirely on the stovetop with a lid. Steam sets the whites quick.
– Pan sticking? Add a splash of water to deglaze and scrape up those flavorful bits.

✔Storage Tips

Fridge it in a sealed container for up to 4 days. Reheat the hash in a skillet with a drizzle of oil over medium heat so the potatoes re-crisp; eggs will firm up a touch, but still good. If you’re a cold-leftover monster like me, it’s shockingly tasty straight from the container with hot sauce—breakfast of champions. For make-ahead, cook the hash base, cool, and store; add fresh eggs and bake when you’re ready. I don’t recommend freezing (potatoes get mealy, eggs go weird), but the base alone will survive the freezer okay in a pinch.

✔Variations and Substitutions

– Add protein: Crumbled chorizo, bacon, or breakfast sausage—cook first, then build the hash in the same fat.
– Go vegan: Skip eggs, add a can of chickpeas or cubes of tofu; finish with tahini-lemon drizzle.
– Swap the greens: Spinach, chard, or even cabbage works. Spinach wilts fast—add at the very end.
– Change the spicing: Curry powder + garlic + lime = whole new personality. Or try chili powder + cumin for a Southwest vibe.
– Cheese moves: Feta, goat cheese, or sharp cheddar. Dairy-free? Nutritional yeast gives a nutty hit.
– Sweet potato swap: Regular potatoes or butternut squash behave similarly—just keep the dice small.
– Sauce it up: Hot sauce, chili crisp, or a splash of salsa verde. Tamari instead of soy if gluten-free; coconut aminos for a sweeter vibe.
– Little sweet finish: A tiny drizzle of maple on the potatoes (just a touch) is absurdly good with smoky spices.

Frequently Asked Questions

Easy Kale Sweet Potato Hash with Baked Eggs

Golden sweet potato hash tossed with tender kale, peppers, and onions, then finished with perfectly baked eggs. A hearty, one-skillet breakfast-for-dinner that’s ready in about 40 minutes.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2 tablespoon olive oil
• ▢ 1.5 pound sweet potatoes peeled and 0.5-inch dice
• ▢ 1 cup yellow onion diced
• ▢ 1 cup red bell pepper diced
• ▢ 4 cup kale stems removed, chopped
• ▢ 2 clove garlic minced
• ▢ 1 teaspoon smoked paprika
• ▢ 0.5 teaspoon ground cumin
• ▢ 0.25 teaspoon red pepper flakes optional, to taste
• ▢ 1 teaspoon kosher salt divided, to taste
• ▢ 0.5 teaspoon black pepper freshly ground
• ▢ 0.25 cup water for steaming the potatoes
• ▢ 4 large eggs
• ▢ 0.25 cup fresh cilantro chopped, for garnish

Instructions

Preparation Steps

• Preheat oven to 400°F. Place a 12-inch oven-safe skillet (cast iron preferred) over medium heat.
• Add olive oil. Stir in onion and bell pepper and cook until slightly softened, about 3 to 4 minutes.
• Add diced sweet potatoes, smoked paprika, cumin, red pepper flakes, 0.5 teaspoon salt, and black pepper. Toss to coat.
• Pour in the water, cover the skillet, and cook, stirring once or twice, until the potatoes are nearly tender, about 8 to 10 minutes.
• Uncover, stir in garlic, and cook until fragrant, about 30 seconds. Add kale and cook until wilted, 2 to 3 minutes. Taste and season with remaining salt if needed.
• Make 4 small wells in the hash and crack an egg into each. Season the eggs lightly with a pinch of salt and pepper.
• Transfer the skillet to the oven and bake until egg whites are set and yolks are cooked to your liking, 7 to 10 minutes.
• Remove from the oven, sprinkle with cilantro, and serve hot.

Notes

Use baby kale for a milder bite or spinach in a pinch. For extra protein, add cooked breakfast sausage or black beans before baking the eggs. Leftovers keep up to 3 days in the refrigerator; reheat in a skillet over medium heat and add a freshly cooked egg.