Recipe: Kale and Sweet Potato Hash

Kale and Sweet Potato Hash Recipe

This is the kind of brunch that makes my heart a happy one. It’s healthy, nutritious, delicious and super easy to make. All the hallmarks of my cooking style. Today I’m sharing my Kale and Sweet Potato Hash.

Breakfast or brunch hashes are such an ideal way to combine several ingredients in a hearty way. You can use up your leftovers from the fridge – vegetables, potatoes, meats – chuck it all in with your favourite seasoning of the day and you’ve got yourself a breakfast (or brunch I do love a long lazy brunch with this dish).

Sunday Brunch

Now, I have quite the habit of making hashes, you can find my Chorizo and Roast Potato Hashand Sweet Potato Hash with Baked Eggs on the blog already.

This one is totally vegetarian (although you are more than welcome to up the protein ante with sausages if you want) and is topped with a fried egg if you fancy it.

Sweet Potato and Kale Hash with Fried Egg

Sweet Potato and Kale Hash

How much seasoning and jazzing up I do is totally dependent on my mood. For this dish I used my current favourite, the Santa Maria BBQ & Grill Mesquite. It turned up in my goody bag from BritMumsLive and I’ve been using it regularly ever since. It has a lovely barbecue and smoky flavour to it; the ingredients contain salt, pepper, garlic, bell peppers, onion, mustard seeds and Mesquite smoked chipotle chilli.

Sunday Brunch Hash

Kale and Sweet Potato Hash (serves 4)

  • 4 large Sweet Potatoes, peeled and cut into 2cm chunks
  • 2-3 tbsp Olive Oil
  • BBQ seasoning of choice
  • 4 large handfuls of Kale, roughly chopped
  • A pinch of Coarse Sea Salt
  • 4 Eggs
  1. Preheat the oven to 190C whilst you prepare the sweet potatoes. In a large baking tray add the sweet potato along with a generous glug or two of olive oil and a few grinds of your seasoning. Toss together with your hands to make sure the sweet potatoes are fully coated. Pop in the oven for a good 25 minutes or so. Halfway through open the oven and give the pan  a good shake to stop them sticking.
  2. Meanwhile, blanche the kale by boiling in a pan of salted water for 4 minutes. Drain and rinse under cold water. Allow to drain for 5 minutes before gently squeezing out as much water as you can with your hands by pressing it in the sieve. Revive the kale by giving it a good shake to separate the leaves. Set aside.
  3. When the sweet potato are browning along the edges remove the pan from the oven and add the kale. Gentle shake and toss the two ingredients together (be gentle with the sweet potato else it will go mushy), add another glug or two of olive oil and a tad more seasoning. Turn the oven up to 200C and bake the hash together for another 5-10 minutes, giving the pan a shake halfway through.
  4. Now, fry your eggs if you wish to include them. I like to keep them sunny side up with the yolk still runny.
  5. The kale and sweet potato hash will be ready when the kale has darkened in colour and looks crispy. Divide between plates and place a fried egg on top.


Psst… if you have yet to download my FREE brunch recipe eBook you can grab yours here.