Kale & Sweet Potato Hash

Stovetop hash made with sweet potatoes, onion, peppers, and two kinds of kale. Serve as a savory breakfast or side for brunch!

I feel intensely focused lately.

Kind of like 2021 is a half marathon and I’m on mile 11 and the finish line to the 13.2 mark is almost within eyesight. 

Yeah, things are serious here at F&V as I dash to finish deadlines, designs, and dreams for 2021. 

Do you feel that way at the end of the year, too? 

We’ll get there, guys, we just need to keep swimming, just keep jogging, just keep making small movements towards big destinations. 

And the best fuel for any race is a big breakfast. 

It’s not very often that I get out the pans and make a savory breakfast, but every time I do I wonder why I don’t do it more often. 

This Kale & Sweet Potato Hash is a delicious way to do savory before noon. 

This versatile stovetop hash is made with sweet potato, onion, peppers, and two kinds of kale with my favorite toppings and garnishes. 

Let’s prepare a big nourishing breakfast to get us through the end of the year sprint! 

Why You Should Make Sweet Potatoes on the Stovetop

If you’ve been around here a while, you know I eat a *lot* of sweet potatoes. 

Typically, I slice or dice them and bake them in the oven until done-ness is achieved. 

Preparing sweet potatoes on the stovetop in a pan just isn’t something I’ve done a lot of.

But it should be. 

You’re going to love this hearty hash packed with complex carbs, leafy greens, and simply seasoned to perfection. 

The combination of sweet potatoes with two kinds of kale is not only visually gorgeous (hello, green and orange gem tones!), but also delicious. 

Let’s hash this one out, shall we? 

What You Need to Make Sweet Potato & Kale Breakfast Hash 

Here’s what you need to make this Kale & Sweet Potato Hash: 

• extra virgin olive oil
• large sweet potatoes
• garlic powder 
• Cal-Organic Farms yellow onion
• red bell pepper
• green bell pepper
• coconut aminos 
• Cal-Organic Farms green kale
• Cal-Organic Farms lacinato kale

That’s it!

Cal-Organic Farms Produce

I used Cal-Organic Farms produce to create this Kale & Sweet Potato Hash.

Here’s all of the Cal-O veggies that went into this recipe: 

• Cal-Organic Farms yellow onion
• Cal-Organic Farms green onion
• Cal-Organic Farms cilantro
• Cal-Organic Farms green kale
• Cal-Organic Farms lacinato kale

I trust Cal-Organic produce in my recipes because their veggies are farmed organically without fertilizers, pesticides, hormones, antibiotics, preservatives, and GMOs. 

The products are always fresh, with high-quality that you can see *and* taste!

My Favorite Organic Kale 

Mostly, I want to talk about Cal-Organic kale. 

The wintergreen of the moment. 

For this recipe, I used a mix of Cal-Organic green kale and Cal-Organic lacinato kale.

Are you a lacinato or curly kale lover? 

I’m usually team lacinato, but M is team curly kale, so we alternate which kale we purchase from week to week. 

I love to have this leafy green on hand for salads, stir-fries, bowls, and everything in between. 

Cal-Organic green kale is sturdy and hearty, with curling green leaves and an earthy, peppery taste.

Cal-Organic lacinato kale has longer waving green leaves and a similar flavor profile. 

I threw them both into this recipe, giving the recipe double the fiber, nutrients, and greens! 

Pick your favorite for this recipe, OR try both and compare flavor and texture!

How to Make Sweet Potato & Kale Breakfast Hash 

This Kale & Sweet Potato Hash is made easily in just one-pan on the stovetop!

First, heat the olive oil in a large skillet over medium heat.

Once it’s warm, add in the cubed sweet potato, cover the pan with a lid, and cook them for about 10 minutes, stirring occasionally.

Peeling the sweet potatoes is totally optional, here, but I usually like to do it for a smoother texture.

How to Know When Hash is Done

After the ten minute are up, uncover the pan and add in the garlic powder, diced onion, diced peppers, and coconut aminos and stir to combine.

I really like the mixture of sweet bell pepper and more bitter green pepper, but you can also choose one or the other instead of doing half and half. 

Cook the hash over medium-high heat for about 10-12 minutes or until the sweet potatoes start to brown on the sides. 

The sweet potatoes should be easily pierced with a fork and the bell pepper should be soft and the onions caramelized. 

Add the Kale Last

In the last 5 minutes, add in the shredded Cal-Organic green kale and Cal-Organic lacinato kale and cover with the lid for 1-3 minutes to allow the kale to wilt completely.

Adding the kale in the last few minutes ensures that the heat tames and softens the kale without totally overcooking it. 

You want the kale the be vibrant green and soft, but not brown and mushy!

M loves his kale just tossed throughout, while I prefer mine a bit more wilted. 

Uncover the hash whenever the kale is tamed to your liking and serve immediately!

Best Toppings For Sweet Potato & Kale Breakfast Hash 

You didn’t think I’d let you serve without some more green toppings, did you? 

For serving, here’s what I recommend: 

• Cal-Organic green onion
• Cal-Organic cilantro
• white sesame seeds
• sriracha

That’s it! 

How to Serve Sweet Potato & Kale Breakfast Hash 

Serve the hash warm topped with sliced green onion, cilantro, and optional sesame seeds and sriracha.

I used Cal-Organic green onion and  Cal-Organic cilantro as toppings; two of my favorites to have on hand for flavoring. 

Try using the white parts of the green onion in addition or in place of the yellow onion in the beginning of the recipe.

Use only the green top parts of the green onion for topping as they tend to be more tender and mild in flavor!

I absolutely love cilantro as a beautiful green garnish that’s bright, fresh, and citrus-y.

I recommend adding the cilantro and green onion last for a bit of something fresh to make the cooked dish pop! 

A dash of sesame seeds and sriracha are totally optional but make for a fun flavor profile. 

Make Kale & Sweet Potato Breakfast Hash to Share

Enjoy this Kale & Sweet Potato Breakfast Hash as a cozy breakfast side in just under 45 minutes. 

It’s a creative way to eat greens for the first meal of the day!

Serve it alongside a plant-based main or make it the main event by adding in your favorite protein of choice– tempeh, tofu, veggie sausages, etc. 

Also, this hash isn’t just for breakfast!

Try serving it at as a brunch or side during colder weather seasons. 

The recipe will serve 3-4, so it’s great for breakfast with the family or guests. 

Store leftovers in an airtight container in the fridge for 3-5 days and reheat them in the microwave or in a pan before serving. 

Pro tip: leftovers taste great reheated with hummus for lunch! 

Enjoy! 

More Savory Breakfasts

• Sweet Potato & Beet Breakfast Hash

• Sweet Potato Breakfast Salad

• Savory “Sausage” Breakfast Bowl

• Veggie Sausage Breakfast Tacos

• Savory Zucchini Oats

• Broccoli Rice Breakfast Quiche 

• Savory Yogurt Bowls

• Chickpea Scramble Waffle Stackers

• Easy Tofu Scramble Plate

• 10 Minute Veggie “Scramble”

• Loaded Tofu Scramble Bowl

I Want to Hear From You

If you make this Kale & Sweet Potato Hash recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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This post is brought to you by Cal-Organic Farms, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!