Pan-Fried Sweet Potato and Kale Hash
A savory, one-pan hash with caramelized sweet potatoes and tender kale, perfect for a hearty breakfast or dinner. This American-inspired vegetarian recipe (whole30), ready in about 35 minutes, pairs sweet potatoes, kale, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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, peeled and diced into 1/2-inch cubes sweet potatoes
- 1 cup, stems removed and chopped kale
- 1/2 cup, diced yellow onion
- 2 cloves, minced garlic
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 10 minutes, stirring occasionally, until they begin to soften and develop golden edges.
- Step 2: Add the diced yellow onion and minced garlic to the skillet, stirring to combine. Cook for 3 minutes until the onion is translucent and fragrant.
- Step 3: Stir in the chopped kale, remaining 1 tablespoon of olive oil, sea salt, and black pepper. Cook for 5 minutes, stirring occasionally, until the kale wilts and the sweet potatoes are tender.
