Sautéed Sweet Potato and Kale Hash
A hearty vegetable hash featuring tender sweet potatoes and nutrient-rich kale, perfect for breakfast or dinner with minimal prep. This american-inspired whole30 ready in about 35 minutes pairs sweet potatoes, red onion, kale for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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 sweet potatoes
- 1/2 cup red onion
- 2 cups kale
- 2 cloves garlic
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Peel and dice 2 medium sweet potatoes into 1/2-inch cubes. Finely dice 1/2 cup red onion. Remove stems from 2 cups kale and chop into bite-sized pieces.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add diced red onion and cook for 3 minutes, stirring occasionally, until softened.
- Step 3: Add diced sweet potatoes and 2 minced garlic cloves to the skillet. Stir to combine and cook for 5 minutes, stirring occasionally, until potatoes begin to soften.
- Step 4: Add chopped kale and 1/4 tsp salt. Cook for 6 minutes, stirring frequently, until kale wilts and potatoes are tender when pierced with a fork.
- Step 5: Season with 1/8 tsp black pepper and cook for 1 more minute. Remove from heat and serve immediately.
Frequently asked questions
How long does Sautéed Sweet Potato and Kale Hash take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Sweet Potato and Kale Hash?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sweet potatoes from drying out.
Can I substitute ingredients in Sautéed Sweet Potato and Kale Hash?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Sweet Potato and Kale Hash for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Sweet Potato and Kale Hash whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved this recipe! Made it for my family and they all enjoyed it. The flavors were amazing and it was so easy to make.
- ★★★★★
This was a fantastic breakfast! The sweet potatoes were perfectly caramelized and the kale added a nice crunch. Whole30 compliant and delicious.
- ★★★★☆
The hash was tasty, but the sweet potatoes took a bit longer to cook than the recipe said. I'd suggest adding a minute or two to the cooking time.
