Sweet Potato and Kale Hash for “Brunner” {Gluten Free}

By November 30, 2015Breakfast, Mains, Recipes
sweet potato hash_featured

Looking for a satisfying and healthy dish to serve for Meatless Monday? This recipe for sweet potato and kale hash is a delicious solution for a quick breakfast or dinner for Meatless Monday! Get the recipe below.

sweet potato hash_featured

Is your household a fan of “brunner”? You know, a meal that works for breakfast, lunch or dinner? Growing up, our family’s tradition on Sunday night was breakfast for dinner (aka, my mom’s “night off” from cooking). The meal was largely predictable and usually consisted of eggs and grits. Every now and then my mom would whip out her fancy omelet pan and we would have cheese with our eggs. It wasn’t the most nutritious meal, but oddly, it was one I always looked forward to!

Whether it’s Sunday night or any other night, breakfast for dinner is a great option for when you want a quick and satisfying meal that requires little to no effort. This past week, I decided to kick our “brunner” up a notch in the nutrition department when I received sweet potatoes and kale in my local CSA box from Frog Song Organics!

Frog Song Organics CSA

Not only is this dish yummy, it’s full of nourishing nutrients, too. Here’s the nutrition breakdown for the two superstar vegetables that you’ll find on your plate:

  • Sweet potatoes are an excellent source of Vitamin A (promotes eye health, protects against sun damage and certain cancers), providing well over 400% of your daily value! They are also a great source of fiber (great for digestion) and potassium (for energy).
  • Kale, also known as the queen of greens, is a fabulous source of Vitamin K (protects against various cancers) providing over 600% of your daily value. Did you know that per calorie, kale has more iron than beef and more calcium than milk? Kale is also high in Vitamin C (boosts immune system) and antioxidants.

Looking for a delicious and satisfying meal for #MeatlessMonday? Get the recipe for Sweet Potato and Kale Hash for your next breakfast or dinner! #recipe #healthy #glutenfree

Join me in the kitchen and serve up this sweet potato and kale hash for breakfast, lunch or dinner for Meatless Monday! It’s simple. It’s nutritious. And it’s so delicious, you will want to lick your plate clean. Trust me on this one.

Let’s get cooking!

First, prep your veggies. Dice ½ medium red onion and 2 large sweet potatoes. Next, you will want to thinly slice 1 bunch of kale (stems removed). How do you thinly slice kale? Simple! Stack the leaves on top of each other and roll like a cigarette. Then, run your knife through to create thin slices.

Heat a non-stick skillet or cast iron pan (preferred) over medium heat. Saute onions in 2 Tablespoons olive oil until translucent. Add your diced sweet potatoes and cook until tender, about 8 minutes, stirring frequently. This is the longest step of the recipe and the hardest because your kitchen starts to smell so good! Once the sweet potatoes are fork tender, add 1 teaspoon cumin and coriander and ½ teaspoon paprika and garlic powder. Sprinkle with salt and ground black pepper ands stir until evenly coated.

Next, add the kale. The kale will cook quickly, about 2-3 minutes. Stir frequently until kale is just wilted.

sweet potato kale hash

Now, for the fun part! Make 4 divots in the sweet potato and kale hash (pushing the mixture into the bottom of the pan with a spatula) and crack an egg into each one. Cover with a lid or piece of aluminum foil and cook about 3 minutes. We are aiming for the egg whites to set, while the yolk remains runny.

sweet potato hash plated

That’s it! Grab a serving spoon and dish up some of this yummy goodness for a delicious and nutritious breakfast, lunch or dinner. I dare you not to eat the whole pan.

Yields 4

Sweet Potato and Kale Hash

5 minPrep Time

15 minCook Time

20 minTotal Time

Save RecipeSave Recipe


  • 2 T. olive oil
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/2 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1 small red onion, diced
  • 2 large sweet potatoes, diced
  • 1 bunch of kale, thinly sliced
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 4 eggs
  • cilantro, for garnish


  1. Heat a large nonstick skillet over medium heat.
  2. Add the olive oil and onion; saute until the onion is translucent, about 3-4 minutes.
  3. Add sweet potatoes and cook until fork tender, about 8 minutes, stirring frequently.
  4. Sprinkle sweet potatoes with cumin, coriander, paprika, garlic powder, salt and pepper and stir until evenly coated.
  5. Add the kale and cook until just wilted, about 2 minutes.
  6. To cook the eggs, press the sweet potato and kale mixture into the pan, while making 4 small divots.
  7. Crack the eggs into each divot.
  8. Cover with a lid and cook for about 3-4 minutes. We are aiming for the egg whites to set, while the yolk remains runny.
  9. Just before serving, sprinkle with cilantro.
Cuisine: Gluten Free | Recipe Type: Breakfast; Dinner


*You could also add diced, cooked chicken sausage when the sweet potato is added.
*To make this recipe vegan, omit the eggs and add cubed firm tofu when the sweet potato is added.



Want more recipes like this one? This dish is a sneak preview of the over 40+ plant based recipes (with modifications) that will be featured as a part of Healthy Living Jumpstart 2016!

healthy living jumpstart 2016

Jill Conyers and I have teamed up to bring you a healthy living jumpstart guide that will provide you with all of the tools and support you need to give your body, mind and life a healthy jumpstart in 2016! The program is designed to: trim your waistline, increase your energy levels, build strong and lean muscles, guide you to make small, realistic and lifelong positive behavior changes and more! You can learn more about Healthy Living Jumpstart 2016, here.

Why wait until January? We are offering a preview of the 2016 program with our FREE Healthy Living Jumpstart Week starting this Saturday, December 5th! Join us as we give our bodies and minds a healthy reboot this holiday season with healthy recipes, a workout plan and online accountability group! What do you have to lose?

>>Sign up for the Healthy Living Jumpstart Week Here<<

My other half, Jill Conyers, has an even bigger bonus for you guys. She has decided to take fitness planning off of your to-do list for December and has put together an amazing workout plan for this week that is similar to the one that will be a part of the Healthy Living Jumpstart Week! Get this week’s workout plan, here.

This week, I’m linking up with The Fit Foodie Mama and Running on Happy for Meatless MondayTina Muir and Confessions of a Mother Runner for Meatless Monday and The Fit Foodie Mama, Fairyburger, Chocolate Runner Girl and Hello to Fit for Foodie Friday!

What are your favorite go-to meals when you don’t feel like cooking? Do you have a go-to Meatless Monday dish?

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