Sweet Potato Kale Hash


I was inspired by this post to make a sweet potato hash for dinner, and also inspired by my baby-food-making creations. I was already whipping up a big batch of sweet potato baby food and kale baby food for Zack last week, so I had a marathon cooking session and prepped our dinner as well. I loved this savory breakfast-for-dinner dish! If you want to make it even easier, I’ve seen pre-cubed sweet potatoes at Trader Joe’s, or you could probably just use frozen shredded hash browns from any grocery store.


About 5 cups cubed sweet potatoes, pre-steamed

1 sweet onion, diced

3 cups kale, finely chopped

Sea salt

Dried rosemary

Coconut oil


Earlier in the day I had diced and steamed the sweet potato, and then stored them in the fridge until dinner prep.

In a large pan, heat about 1 Tbsp coconut oil and sauté onions until nearly caramelized. Add in kale and cook for another two minutes until kale has softened. Season with salt and a few pinches of dried rosemary. I actually had a rosemary sea salt blend that I used.

Put kale and onion mixture into a large bowl. Add another tablespoon of oil to the pan and add sweet potato cubes. Let cook until the bottoms have browned, stir, and cook for another few minutes. Add sweet potatoes to kale mixture and stir to combine. Season with more salt and rosemary if necessary.

Add a drizzle of coconut oil to the pan and cook two fried/sunny side up eggs.

In a bowl, scoop the potato mixture and place fried egg on top.

This is a great dish for kale skeptics. Funk tolerates kale, but has mentioned he may like it better if I didn’t serve such massive quantities of it with big stems and leaves. Since the kale is finely chopped in this recipe, it’s easier to chew – and enjoy – for the kale skeptics out there. And the sweetness of the caramelized onions and sweet potatoes helps to balance out kale’s bitterness.

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