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Sweet Potato Hash with Kale

Sweet Potato Hash with Kale

Easy to make, tasty and filling, this sweet potato hash is really easy to make and can be on your table in just 30 minutes.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 302kcal


  • 1 tbsp olive oil
  • 500 g (4 cups) of sweet potatoes peeled and cut into small cubes
  • 1 medium red onion (180g) cut in half then sliced
  • 2 cloves of garlic minced
  • 1 level tsp ground cumin
  • 1 level tsp ground coriander
  • ½ level tsp smoked paprika
  • 1 level tsp dried oregano
  • ¼ tsp freshly ground black pepper + more for serving
  • ½ tsp sea salt divided into 2 equal portions
  • 100 g (1 ½ cups ) kale chopped and woody stems removed
  • 4 tbsp freshly squeezed lemon juice
  • 50 g (¼ cup ) feta crumbled
  • 4 eggs

For Serving

  • fresh coriander(cilantro) leaves
  • dried red chilli pepper flakes
  • lemon wedges


  • Heat the oil in a skillet add the red onion and ¼ teaspoon of sea salt.
    Cook for about 10 minutes until the onion softens.
  • Add the sweet potato and cook until the edges of the sweet potato are browned. Stir often to avoid burning.
    Once the sweet potato is tender add the garlic, 1 level teaspoon of ground cumin, 1 level teaspoon of ground coriander, ½ a level teaspoon of smoked paprika, and 1 level teaspoon of dried oregano. Season with the remaining salt and pepper.
    Stir well then cook for a minute until the spices release their aromas.
    If the pan is getting dry add 2 or 3 tablespoons of water.
  • Now add the kale and 2 tablespoons of lemon juice. Give everything a quick stir then place a lid on the pan so the kale will steam. This should take about 5 minutes.
    Give it a little stir once or twice so that the sweet potato doesn't stick to the bottom of the pan.
  • Meanwhile, fry the eggs. 
  • Once the kale is wilted the dish is ready to serve.
    Divide the sweet potato mixture between four plates. Crumble the feta over the sweet potato hash, and top with the eggs.
    Serve with lemon wedges, coriander(cilantro) leaves and a pinch of dried red chilli flakes.


  • Ingredient Swaps -  sweet potato can be swapped for roasted butternut squash for a lighter version of this. I would cut the squash into bigger cubes to avoid it turning into mush. Kale really is best in this but you could swap it for spinach if you want. It will wilt quicker than kale so please be aware of that. You can easily make this vegan by omitting the feta and eggs. If you make a vegan version of this then I would add more veggies, bell peppers work really well in this as do black beans. 
  • How to scale up this recipe - If you want to make a more substantial version of this for dinner then I would increase the quantity of the sweet potato to approx 750g that's an extra cup or an extra 150g. I would double the kale and the feta too. I would then double the oil and spices. You may need to cook this in two batches.
  • Making Ahead - this is best made fresh but you could cook the onions the day before. You could also cook the sweet potatoes the day before too.
  • Nutritional Information -  is approximate and is calculated using an online nutrition tool. It is based on one serving.
  • Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible.


Calories: 302kcal | Carbohydrates: 41.4g | Protein: 10.5g | Fat: 11.2g | Saturated Fat: 3.9g | Cholesterol: 175mg | Sodium: 515mg | Potassium: 1063mg | Fiber: 6.3g | Sugar: 3.7g | Calcium: 143mg | Iron: 3mg