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Easy Kale Sweet Potato Hash with Baked Eggs

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.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

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.