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This Sweet Potato Kale Hash recipe is an easy way to add veggies to your breakfast hash. With sauteed kale and sweet potato and veggies, this gluten free and vegan breakfast hash will be a morning favorite!

Do you ever find yourself looking for sweet potato breakfast recipes, or is that just me? They are a great, filling vegetable to include at breakfast, like in this sweet potato breakfast skillet.

I know I have several readers who want gluten free sweet potato recipes, so this sweet potato breakfast skillet meets those needs!

When I’m wanting some sort of sweet potato hash recipe, we usually turn to this sweet potato quinoa breakfast scramble, which is a tasty vegetarian hash. This vegan breakfast hash with sweet potatoes complements it well.

Since it doesn’t use eggs, it’s a great option for a vegan sweet potato hash, but adding eggs would be just as delicious and it would still be a filling vegetarian breakfast hash.

Ingredients for Vegan Breakfast Hash

I’m not often turning to kale for breakfast, but this healthy kale breakfast recipe will change your mind about greens in the morning. 

You’ll need:

• sweet potato
• onion
• red bell pepper
• zucchini
• grape tomatoes
• kale
• black beans (I buy low sodium)
• olive oil or avocado oil
• garlic
• paprika
• garlic powder

This sweet potato hash with kale is very forgiving though. It’ll work well with whatever veggies you have on hand or whatever you choose to use!

Modifications

Whether you want a vegetarian breakfast hash with eggs or don’t have some ingredients on hand, you can still enjoy this delicious sweet potato breakfast recipe.

• Don’t have fresh tomatoes? Use canned!
• Swap the black beans for eggs, or add the eggs in for extra protein.
• Try spinach instead of kale.
• Try summer squash or butternut squash.

You can change things up depending on the season.

How to Make Sweet Potato Hash Vegan 

This vegan sweet potato hash recipe is ready in 20 minutes, so when the kids are starving or you can’t think about anything until you’ve eaten, it’s ready quickly.

And it makes for great leftovers! This is one of my favorite vegan meals for runners, and you can truly enjoy it for any meal.  

I like to cut all of my vegetables before doing anything else and this is one of my top meal prep tips. If you cut veggies even a day or two in advance, things will be much more seamless when you want this vegan hash.

Doing this speedy tip is great for many of these make ahead breakfast recipes.

I prefer to cut everything in a small dice shape (especially the sweet potatoes), so all of the veggies get an equal amount of flavor and cook evenly.

1. Start by sauteing your olive oil in a large skillet. Next, you’ll add the garlic, diced sweet potato and onion.

2. Once those start warming up, add the other vegetables, salt, pepper, paprika and garlic powder.

Stir them all and cook for about 15 minutes. The sweet potatoes will start to become soft and tender. 

3. Add in the black beans and kale, stirring until the kale becomes soft and starts to wilt. 

The kale will wilt from the steam from the sweet potatoes and veggies, and mixing it with warm oil in the pan.

4. Season with more salt, pepper and red pepper flakes, if desired.

How To Store Vegan Sweet Potato Hash 

This sweet potato hash will last up to 3 days when stored in an airtight container in the fridge. I like to pair it with salsa or fresh avocado pieces.

And if you have leftovers, consider saving any kale or veggies for a soup or broth. I love doing this, especially if it’s starting to go bad or wilt.

Easy Tips When Making Vegetarian Breakfast Hash 

Some of these tips help make this hash quicker and tastier.

• Adding the kale in last prevents it from wilting too much throughout the cooking process. However, if you prefer more wilting, add it in earlier or cook longer. 
• When adding the kale in, you will have to layer it and mix with the other ingredients to ensure it cooks and mixes evenly.
• I suggest washing your black beans before adding them in (you save ~25% of the sodium this way), or you can buy low sodium canned beans.
• Add butter, cheese, eggs, and/or other breakfast meats if you don’t want to keep it vegan.
• Add more spices if you like extra flavor and spice. Topping with herbs, like chopped basil, parsley or sage, adds an abundance of flavor. 

I love to add these sweet potato breakfast potatoes and veggies to a piece of sturdy toast or breakfast sandwich. 

This sweet potato kale hash is one of our favorite healthy breakfast recipes with sweet potatoes and I hope you enjoy it. Or enjoy it for brunch or dinner!

Other Make Ahead Breakfast Recipes

• This skillet breakfast scramble and mexican chorizo breakfast casserole are delicious high protein breakfast options.
• Need another healthy breakfast hash? Turn to this sweet potato eggplant breakfast hash!
• For another savory option, this Turkey Sausage Breakfast Casserole is easy and freezes well
• If you’re a lover of sweet potato breakfast recipes, this sweet potato oatmeal bake is a must make!

Continue to Content

Sweet Potato Kale Hash

Yield: 4-6

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This Sweet Potato Kale Hash recipe is an easy way to add veggies to your breakfast. With sauteed kale and sweet potato and veggies, this vegan breakfast hash will be a morning favorite!

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Ingredients

• 2 tbsp olive oil
• 2 cloves garlic
• 1 medium sweet potato, diced
• ½ yellow onion, diced
• ½ red bell pepper, diced
• 1/2 cup grape tomatoes
• 1 medium zucchini, diced
• Salt and pepper, to taste
• 1/2 tsp paprika
• 3/4 garlic powder
• Red pepper flakes, optional
• 1 15-oz can black beans, drained and rinsed
• 3 cups kale
• Chopped parsley or parsley flakes for topping (optional)

Instructions

1. Heat the olive oil in a large, heavy skillet over medium-high heat.
2. Add garlic, diced sweet potato and onion. Stir occasionally.
3. Add pepper, tomatoes and zucchini, salt, pepper, paprika and garlic powder. Stir occasionally, under potatoes become soft and tender (about 15 minutes).
4. Add black beans and kale in last and stir until the kale becomes soft and starts to wilt (2-3 minutes). You’ll really have to layer the kale with the other ingredients to have it cook evenly.
5. Turn heat off and season with more salt, pepper and red pepper flakes, if desired.
6. Let cool and serve!
   

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Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 224Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 375mgCarbohydrates: 34gFiber: 11gSugar: 5gProtein: 11g

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