Johnson's Sweet Potato & Kale Hash

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant breakfast hash with caramelized sweet potatoes, wilted kale, and a sunny-side-up egg crown. This american-inspired breakfast (vegetarian) ready in about 25 minutes combines olive oil, stems removed and chopped kale, medium, finely diced red onion into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 410 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, diced into 1/4-inch cubes sweet potatoes
• 2 tbsp olive oil
• 2 cups, stems removed and chopped kale
• 1/2 medium, finely diced red onion
• 2, minced garlic cloves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large eggs

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sweet potatoes and cook for 10 minutes, stirring occasionally, until golden and tender.
2. Step 2: Push potatoes to one side, add remaining olive oil, red onion, and garlic to the skillet. Sauté for 3 minutes until onion is soft, then mix with potatoes and cook 5 more minutes until potatoes are caramelized.
3. Step 3: Stir in kale, salt, and pepper. Cook 4-5 minutes until kale wilts and sweet potatoes are deeply browned. Push mixture to the sides, crack eggs into the center, and cover skillet for 3-4 minutes until yolks are still runny.