I like how simple yet satisfying this hash is. The sweet potatoes cook up beautifully crisp on the outside and soft on the inside, while the beef adds a rich, savory note. The kale and eggs bring freshness and protein, rounding out the dish. It’s quick enough for weekday mornings but feels special enough for weekend brunch. I also appreciate how customizable it is — I can make it spicy, cheesy, or veggie-packed depending on my mood.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 slices beef, cut into ½-inch thick pieces 1 small onion, diced 1 red bell pepper, diced 1 large sweet potato, peeled and diced into ½-inch cubes (approx. 4 cups cubes) 2 cups kale leaves, roughly chopped ¼ teaspoon cumin ¼ teaspoon garlic powder ¼ teaspoon paprika Kosher salt and freshly ground black pepper, to taste 4 eggs 1 green onion, sliced
Directions
I heat a large sauté pan over medium heat and add the beef. I cook it until golden and crispy, then remove it with a slotted spoon and set it on paper towels to drain.
In the same pan, I add the diced onion and red bell pepper, sautéing for about a minute until they begin to soften.
I add the diced sweet potato along with cumin, garlic powder, and paprika. I cook for 10–12 minutes, stirring often. For the last 5 minutes, I cover the pan to help the sweet potatoes soften until fork-tender.
I return the cooked beef to the pan, add the kale, and stir for 1–2 minutes until the kale wilts.
I create four small wells in the hash and crack one egg into each well. I cook until the eggs reach my desired doneness, covering the pan to help them cook faster if needed.
I season with salt and pepper, top with sliced green onions, and serve immediately.
Servings and Timing
This recipe serves 4. Prep time takes about 15 minutes, cooking time 20 minutes, for a total of 35 minutes.
Variations
Sometimes I skip the beef and make a vegetarian version by adding mushrooms, zucchini, or roasted cherry tomatoes. For a spicy kick, I sprinkle in cayenne pepper or drizzle hot sauce over the top. When I’m craving something indulgent, I melt cheddar or crumble feta over the finished hash. I also love adding dried cranberries or apple slices for a sweet and savory twist.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the hash in a skillet over medium heat until hot. If I plan to reheat, I remove the eggs beforehand to prevent overcooking and cook fresh ones when serving again.
FAQs
Can I make this ahead of time?
Yes, I prepare the hash portion in advance and add fresh eggs when reheating.
Can I use other greens instead of kale?
Absolutely — spinach, Swiss chard, or arugula all work well.
Can I use a different protein?
Yes, ground beef, sausage, or even shredded chicken are great substitutes.
How do I make it vegetarian?
I skip the meat and load it with extra veggies like mushrooms and zucchini.
Can I bake the eggs instead of cooking them on the stove?
Yes, after adding the eggs, I bake the pan in a 375°F oven until the eggs are set to my liking.
How do I make it spicy?
I add crushed red pepper flakes, cayenne, or hot sauce to the mix.
Can I use pre-cooked sweet potatoes?
Yes, I just reduce the cooking time and add them when the onions and peppers are nearly done.
What kind of beef should I use?
I like using deli-style roast beef slices or leftover steak cut into small pieces.
Can I add cheese?
Definitely — shredded cheddar, Monterey Jack, or crumbled feta adds great flavor.
What’s the best way to serve this hash?
I like serving it straight from the pan with toast or avocado slices on the side.
Conclusion
This Sweet Potato Breakfast Hash is one of my favorite ways to make a wholesome, flavorful start to the day. I love how it brings together crispy beef, sweet potatoes, and perfectly cooked eggs into one satisfying skillet. Whether I serve it for breakfast, brunch, or even dinner, it’s a simple, nutrient-packed meal that never disappoints.
Sweet Potato Breakfast Hash is a hearty, nutrient-packed meal combining crispy beef, tender sweet potatoes, kale, and eggs in one flavorful skillet. It’s savory, slightly sweet, and perfect for breakfast, brunch, or even dinner.
Ingredients
4 slices beef, cut into ½-inch thick pieces
1 small onion, diced
1 red bell pepper, diced
1 large sweet potato, peeled and diced into ½-inch cubes (about 4 cups)
2 cups kale leaves, roughly chopped
¼ teaspoon cumin
¼ teaspoon garlic powder
¼ teaspoon paprika
Kosher salt and freshly ground black pepper, to taste
4 eggs
1 green onion, sliced (for garnish)
Instructions
Heat a large sauté pan over medium heat and add the beef. Cook until golden and crispy, then remove with a slotted spoon and drain on paper towels.
In the same pan, sauté diced onion and red bell pepper for 1–2 minutes until they begin to soften.
Add the diced sweet potato, cumin, garlic powder, and paprika. Cook for 10–12 minutes, stirring often. Cover for the last 5 minutes to help the sweet potatoes soften.
Return cooked beef to the pan and add kale. Stir for 1–2 minutes until kale wilts.
Create four small wells in the hash and crack one egg into each. Cook until eggs reach desired doneness, covering the pan if needed.
Season with salt and pepper, garnish with sliced green onions, and serve immediately.
Notes
Make a vegetarian version with mushrooms, zucchini, or cherry tomatoes instead of beef.
Add cayenne or hot sauce for a spicy kick.
Top with cheddar, feta, or Monterey Jack for extra richness.
Use spinach or Swiss chard instead of kale if preferred.
