This sweet potato kale hash is a delectable, simple and healthy breakfast. It’s perfect for satisfying Saturday morning big breakfast cravings without feeling guilty. I also know it’ll keep me full all day long. I really, really love this sweet potato kale hash.
Sweet Potato Kale Hash Inspiration
This sweet potato kale hash is an original recipe of my friend Emma, who runs How 2 Eat. What I really love about Emma and her recipes is that she is a recent graduate from the Yale School of Public Health, determined to improve nutrition, promote health, and prevent food-related disease. All of her recipes are healthy and simple and she also provides nutritional information and facts about the food. I highly recommend checking out her site!
I didnâ€™t make any changes to this recipe, other than I doubled the portion size and upped the olive oil to reflect that because I think Mickey would go scrounging in the fridge 2 minutes after eating this hash if I stuck with the original portions. Of course, I would too. Thatâ€™s why this is definitely not a nutritional food blog.
Just as a forewarning, this is not a hard dish but youâ€™re going to get an arm workout shredding the potato. Push through it. This hash is worth it, I promise.
How to Make Breakfast Hash
So, youâ€™re going to start with shredding the potato with the cheese grater. Once youâ€™re done with that, take a small breather to revel in your accomplishment and move on. Chop the kale and add it to a mixing bowl with the potato and 1 tbsp of olive oil. Mix to coat it all and sprinkle with salt and pepper.
In a skillet over medium high heat, add the remaining olive oil and garlic. SautÃ© for 2-3 minutes, then add the potato and kale. Flatten the potato against the skillet then stir and flatten every 3-4 minutes for 15-20 minutes, until the potato is browned and crispy.
While youâ€™re doing this, bring a small pot of water to a boil then down to a simmer. Mix in a splash of vinegar then slide an egg into the water using a measuring cup. Let the egg simmer for four minutes then pat it dry and top the hash with it. For step by step directions on how to poach an egg, click HERE.
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- 2 sweet potatoes
- 4 cups chopped kale
- 2 cloves of garlic
- 2 tbsp olive oil
- 2 eggs
- salt and pepper to taste
- Peel the sweet potatoes and grate the potatoes into a bowl using a cheese grater
- Chop the kale and add it into the bowl with the potato. Add 1 tbsp olive oil and sprinkle salt and pepper and toss to coat the sweet potatos
- Heat a skillet over medium heat and add a 1 tbsp of olive oil
- Chop the garlic and add to the hot oil. Stir it for 2-3 minutes then add the potato and kale.
- Flatten the potato and kale against the skillet, then stir and flatten again every 3-4 minutes for the next 15-20 minutes until the potato is golden brown and crispy.
- Remove from skillet, top with a poached egg and enjoy!