Win Meatless Monday with breakfast for dinner using this Sweet Potato and Kale Hash recipe.
It’s a satisfying and healthy dish to serve and a delicious solution for a quick breakfast or dinner for Meatless Monday or any day for that matter! Get the recipe below.
Is your household a fan of “brunner”? You know, a meal that works for breakfast, lunch or dinner? Growing up, our family’s tradition on Sunday night was breakfast for dinner (aka, my mom’s “night off” from cooking).
The meal was largely predictable and usually consisted of eggs and grits. Every now and then my mom would whip out her fancy omelet pan and we would have cheese with our eggs. It wasn’t the most nutritious meal, but oddly, it was one I always looked forward to!
Whether it’s Sunday night or any other night, breakfast for dinner is a great option for when you want a quick and satisfying meal that requires little to no effort.
This past week, I decided to kick my “brunner” up a notch in the nutrition department when I received sweet potatoes and kale in my local CSA box from Frog Song Organics!
The Nutrition Breakdown of Sweet Potato and Kale Hash
Not only is this dish yummy, it’s full of nourishing nutrients, too. Here’s the nutrition breakdown for the two superstar vegetables that you’ll find on your plate:
- Sweet potatoes are an excellent source of Vitamin A (promotes eye health, protects against sun damage and certain cancers), providing well over 400% of your daily value! They are also a great source of fiber (great for digestion) and potassium (for energy).
- Kale, also known as the queen of greens, is a fabulous source of Vitamin K (protects against various cancers) providing over 600% of your daily value. Did you know that per calorie, kale has more iron than beef and more calcium than milk? Kale is also high in Vitamin C (boosts immune system) and antioxidants.
Join me in the kitchen and serve up this sweet potato and kale hash for breakfast, lunch or dinner for Meatless Monday!
It’s simple. It’s nutritious. And it’s so delicious, you will want to lick your plate clean. Trust me on this one.
Related Recipe: Vegan & Gluten-Free Potato Latkes
How to Cook Sweet Potato and Kale Hash
Step 1 – Prep Your Veggies
Dice ½ medium red onion and 2 large sweet potatoes. Next, you will want to thinly slice 1 bunch of kale (stems removed).
How do you thinly slice kale? Simple! Stack the leaves on top of each other and roll like a cigarette. Then, run your knife through to create thin slices.
Step 2 – Heat a Non-Stick Skillet or Cast Iron Pan Over Medium Heat & Add Oil, Sweet Potatoes, & Spices
Saute onions in 2 Tablespoons olive oil until translucent.
Add your diced sweet potatoes and cook until tender, about 8 minutes, stirring frequently.
This is the longest step of the recipe and the hardest because your kitchen starts to smell so good!
Once the sweet potatoes are fork tender, add 1 teaspoon cumin and coriander and ½ teaspoon paprika and garlic powder. Sprinkle with salt and ground black pepper and stir until evenly coated.
Step 3 – Add the Kale
Next, add the kale. The kale will cook quickly, about 2-3 minutes. Stir frequently until kale is just wilted.
Step 4 – Make 4 Divots in the Hash & Crack an Egg Into Each One
Now, for the fun part! Make 4 divots in the sweet potato and kale hash (pushing the mixture into the bottom of the pan with a spatula) and crack an egg into each one. Cover with a lid or piece of aluminum foil and cook about 3 minutes. We are aiming for the egg whites to set, while the yolk remains runny.
Step 5 – Eat & Enjoy
That’s it! Grab a serving spoon and dish up some of this yummy goodness for a delicious and nutritious breakfast, lunch or dinner. I dare you not to eat the whole pan.Print
Looking for a satisfying and healthy dish for Meatless Monday? Get the recipe for this delicious sweet potato and kale hash for breakfast or dinner … or for a kids’ recipe who love breakfast FOR dinner!
- 2 T. olive oil
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. paprika
- 1/2 tsp. garlic powder
- 1 small red onion, diced
- 2 large sweet potatoes, diced
- 1 bunch of kale, thinly sliced
- 1 tsp. salt
- 1/2 tsp. pepper
- 4 eggs
- cilantro, for garnish
- Heat a large nonstick skillet over medium heat.
- Add the olive oil and onion; saute until the onion is translucent, about 3-4 minutes.
- Add sweet potatoes and cook until fork tender, about 8 minutes, stirring frequently.
- Sprinkle sweet potatoes with cumin, coriander, paprika, garlic powder, salt and pepper and stir until evenly coated.
- Add the kale and cook until just wilted, about 2 minutes.
- To cook the eggs, press the sweet potato and kale mixture into the pan, while making 4 small divots.
- Crack the eggs into each divot.
- Cover with a lid and cook for about 3-4 minutes. We are aiming for the egg whites to set, while the yolk remains runny.
- Just before serving, sprinkle with cilantro.
*You could also add diced, cooked chicken sausage when the sweet potato is added.[br]*To make this recipe vegan, omit the eggs and add cubed firm tofu when the sweet potato is added.
Keywords: breakfast, brunner, dinner, lunch, meatless monday, meatless recipe, plant-based