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- 2 medium sweet potatoes, diced - 1 bunch of kale, stems removed and chopped - 1 small onion, diced - 1 red bell pepper, diced - 2 cloves garlic, minced - 4 large eggs - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1/2 teaspoon salt - 1/4 teaspoon black pepper - Optional toppings: avocado slices, hot sauce, or feta cheese Gathering fresh ingredients is the first step to making a great breakfast hash. Sweet potatoes give this dish a natural sweetness and a bright color. The kale adds a hearty green layer, making it both tasty and healthy. Use fresh, crisp kale for the best flavor. Diced onion and red bell pepper add a nice crunch and a hint of sweetness as they cook down. Don’t forget the garlic! It brings a strong flavor that elevates the whole dish. Eggs are the star here, providing protein and richness. For pantry staples, you will need olive oil for cooking and a few spices to bring out the flavors. Smoked paprika adds depth, while salt and black pepper enhance everything. Feel free to add optional toppings like creamy avocado or a kick of hot sauce. Feta cheese also adds a nice salty bite if you like! These ingredients work together to create a filling and tasty breakfast that will fuel your morning. - Heat 2 tablespoons of olive oil in a large skillet over medium heat. - Add 2 medium diced sweet potatoes, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon smoked paprika. - Stir the mix often, cooking for 10-15 minutes. You want them tender and a bit crispy. - Next, add 1 small diced onion and 1 diced red bell pepper to the skillet. - Sauté for 5-7 minutes until the veggies soften nicely. - Stir in 2 cloves of minced garlic and 1 bunch of chopped kale. - Cook for 3-4 minutes until the kale wilts and the garlic smells great. - Use a spoon to create four small wells in the hash mixture. - Crack 4 large eggs into each well gently. - Cover the skillet with a lid and cook for 5-6 minutes until the eggs are set. Adjust the cooking time based on how you like your eggs. To cook sweet potatoes faster, cut them into small pieces. Small cubes cook quicker than larger chunks. Start them in a hot skillet with olive oil. Stir them often to avoid sticking. This keeps them cooking evenly. Remember, stirring helps prevent burning. If you find them browning too fast, lower the heat a bit. To boost flavor, add fresh herbs like thyme or parsley. A sprinkle of cumin can add warmth. You can also try red pepper flakes for spice. The key to seasoning is balance. Taste as you go to find what works for you. If you want a smoky taste, use more smoked paprika. For perfect eggs, cover the skillet with a lid. This traps steam and helps the eggs cook evenly. If you like runny yolks, cook them less. For firmer yolks, let them cook longer. You can also fry eggs separately and place them on top of the hash. This gives you a nice presentation and control over doneness. {{image_2}} For a vegan option, skip the eggs. Replace them with tofu. You can scramble firm tofu to mimic eggs. Add some turmeric for color. For vegetarians, keep the eggs. They add protein and richness. You can also use different greens like spinach or Swiss chard. Both add unique flavor and nutrients. Feel free to mix in other veggies. Try adding diced zucchini or mushrooms for extra texture. Sweet corn gives a sweet crunch too. You can also swap proteins. Use turkey sausage or plant-based sausage for a tasty twist. If you want a vegetarian protein, consider tempeh or chickpeas. These options boost the dish's heartiness. Pair your hash with a side of fresh fruit. Sliced oranges or berries brighten up your plate. For a crunch, serve with whole-grain toast. A dollop of yogurt or sour cream adds creaminess. Garnish with avocado slices for a rich touch. Chopped herbs like cilantro or parsley add a pop of color and flavor. To keep your Sweet Potato Kale Breakfast Hash fresh, use a good container. I recommend glass or BPA-free plastic containers with tight lids. First, let the hash cool to room temperature. Then, transfer it to the container and seal it well. Store it in the fridge for up to four days. If you want to keep it longer, consider freezing it. Use freezer-safe containers and label them with the date. This way, you know what you have and when you made it. When you want to enjoy your leftovers, reheating is key. For the best texture, use the stovetop. Heat a skillet over medium heat, add a splash of oil, and stir the hash until it warms. This method keeps the veggies nice and crisp. If you're in a hurry, the microwave works too. Place a portion in a microwave-safe bowl, cover it, and heat for about 1-2 minutes. Stir halfway through to ensure even heating. Just be careful not to overcook it, or the texture may suffer. Yes, you can make this dish ahead of time. To prep in advance, cook the sweet potatoes and vegetables until tender. Then, cool them quickly and store them in the fridge. You can keep the hash for up to three days. When ready to eat, simply heat it up in a skillet. Add the eggs fresh for the best taste. Many sides pair well with this hash. You can serve it with fresh fruit for a sweet touch. Toast with jam or butter makes a great addition too. Consider yogurt or cottage cheese for extra protein. A side of crispy bacon or sausage can add a savory flavor. To add heat, use a spicy seasoning blend or hot sauce. You can also add diced jalapeños while cooking the onions and peppers. For extra flavor, try adding red pepper flakes to the hash. A sprinkle of cayenne pepper on top before serving also works wonders. Yes, this dish is great for meal prep. Cook a large batch and store it in airtight containers. It lasts well in the fridge for about three days. For longer storage, you can freeze portions for up to a month. Just reheat in the microwave or on the stovetop. In summary, making Sweet Potato Kale Breakfast Hash is simple and rewarding. You need sweet potatoes, kale, and eggs, along with some basic spices. Follow the steps to cook the sweet potatoes, add your veggies, and prepare the eggs perfectly. Remember to explore variations, adapt flavors, and store leftovers well. This dish is not just tasty; it’s also flexible for your diet. Enjoy experimenting with it and make it your own!

Sweet Potato Kale Breakfast Hash

Start your day with a delicious Sweet Potato Kale Breakfast Hash that’s both nutritious and satisfying! This vibrant dish combines tender sweet potatoes, fresh kale, and eggs, all seasoned to perfection. With simple ingredients and quick prep, you’ll have a hearty meal ready in just 30 minutes. Discover how easy it is to whip up this breakfast favorite and elevate your morning routine.
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Ingredients
  

2 medium sweet potatoes, diced

1 bunch of kale, stems removed and chopped

1 small onion, diced

1 red bell pepper, diced

2 cloves garlic, minced

4 large eggs

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

Optional toppings: avocado slices, hot sauce, or feta cheese

Instructions
 

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

    Add the diced sweet potatoes to the skillet and season with salt, pepper, and smoked paprika. Cook for about 10-15 minutes, stirring occasionally, until the sweet potatoes are tender and slightly crispy.

      Add the diced onion and red bell pepper to the skillet. Sauté for another 5-7 minutes until the vegetables are softened.

        Stir in the minced garlic and chopped kale. Cook for an additional 3-4 minutes, or until the kale has wilted and the garlic is fragrant.

          Create four small wells in the hash mixture and crack an egg into each well. Cover the skillet with a lid and cook for 5-6 minutes, or until the eggs are set to your desired doneness.

            Remove from heat and adjust seasoning if necessary. Serve hot, topped with optional toppings of your choice.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4