Sweet Potato Breakfast Hash

prep 20 mins | cook 10 mins | total 30 mins | yield 4 serving


  • 2 large sweet potatoes, peeled & chopped

  • 1 bunch lacinato kale, ribs removed & roughly chopped

  • 1/2 yellow onion, diced

  • 2 teaspoons maple syrup

  • 1 teaspoon ground chipotle chili pepper

  • 1 tablespoon extra virgin olive oil

  • salt & pepper to taste


  1. Heat olive oil in a large skillet over medium heat. Add onions to pan and saute until soft and translucent, about 3 minutes. Meanwhile, place sweet potatoes in a glass bowl and cover with a paper towel. Steam in the microwave for 2-3 minutes until potatoes are just fork tender.*

  2. Increase heat to medium-high and add sweet potatoes to skillet. Season with salt and pepper and and saute about 5 minutes until evenly browned, stirring often to prevent burning. Add maple syrup to pan and toss to coat, saute 2 minutes more. Add chipotle chili pepper and saute a minute more.

  3. Lower heat to medium and add kale to skillet. Season again with salt and pepper. Allow to cook until kale is just wilted, about 2 minutes.

  4. Serve warm.