Sweet Potato Breakfast Hash
Sweet Potato Breakfast Hash is an easy one-pan breakfast with eggs.
Ingredients
- 4 slices turkey ham cut into ½-inch pieces
- 1 small onion diced
- 1 red bell pepper diced
- 1 large sweet potato peeled and cut into ½-inch cubes, about 4 cups
- 2 cups kale leaves roughly chopped
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- Kosher salt to taste
- Freshly ground black pepper to taste
- 4 large eggs
- 1 green onion thinly sliced
- 1 –2 tablespoons olive oil as needed
Instructions
- Heat a large skillet or sauté pan over medium heat. Add a small amount of olive oil and the turkey ham. Cook for 2–3 minutes, stirring occasionally, until lightly browned around the edges. Transfer the turkey ham to a plate.
- Add the diced onion and red bell pepper to the same skillet. Sauté for 1–2 minutes, until they begin to soften.
- Add the diced sweet potato, cumin, garlic powder, paprika, salt, and black pepper. Stir well so the potatoes are evenly coated with the seasonings.
- Cook for 10–12 minutes, stirring regularly so the sweet potatoes brown without sticking. During the final 5 minutes, cover the skillet with a lid to help the potatoes become tender. They should be easily pierced with a fork while still holding their shape.
- Return the turkey ham to the skillet. Add the chopped kale and cook for another 1–2 minutes, stirring gently, until the kale has wilted.
- Use a spatula or spoon to make four small wells in the Sweet Potato Breakfast Hash. Crack one egg into each well.
- Cover the skillet and cook until the egg whites are set and the yolks reach your preferred consistency. For firmer yolks, simply cook them a little longer.
- Remove the skillet from the heat. Taste and adjust the salt and black pepper as needed.
- Sprinkle with sliced green onion and serve warm.
Notes
For the best texture, choose a firm sweet potato and avoid cutting the cubes too large. Smaller, uniform cubes cook more evenly in the skillet.