Breakfast Sweet Potato Hash with Kale, Eggs and Chorizo, served with slices of avocado, a super nutritious breakfast or brunch recipe that is low in calories, gluten free, and heavenly delicious.
Sweet Potato – a favourite veggie with all ages
Sweet potatoes become the star of the season during Fall (together with the pumpkin, of course), but they are also largely consumed pretty much all over the year (unlike the pumpkin).
And if the good old white potato takes all the blame for being part of the so-hated carbs family, there is no surprise that the sweet potato wins the battle when it comes to healthier choices.
I mean, don’t get me wrong, I do love sweet potatoes, cooked in pretty much any way (although just plain baked sweet potatoes are my favourite). Which means that you’ll probably get to see more sweet potato recipes from me from now on.
And kids usually love them too, for their naturally sweet taste, but guess what, not mine!!! My heart aches when they both turns their heads in disgust when I give them sweet potatoes.n What’s the matter with these kids, hey?Oh well, more for mummy and daddy.
How do you make breakfast sweet potato hash?
This breakfast sweet potato hash is loaded with all the goodness: red peppers, spring onions, garlic, kale, some perfectly cooked eggs in a nest, and some smoked Spanish chorizo for extra flavour.
And if you want to take it one step further, served it with some avocado, and you have the breakfast of all breakfasts, the dish from your dream. Or brunch, whatever you prefer.
What I love about a breakfast hash is that you can throw in it pretty much anything you like. You can make this one vegetarian by omitting the chorizo, and vegan by omitting the eggs too.
It’s really easy to adapt this recipe to your own liking.
- heat up a pan, add the oil, spring onions and garlic, and cook for about 30 seconds
- add the kale, peppers and sweet potatoes together with the water, and leave to cook with the lid on until the veggies soften
- season well, then make nests for the eggs to go in
- when the eggs are done, add the chorizo, and be ready to dig in
Tips and tricks to make a good breakfast hash
Now, the secret to a good cooked hash is using a good non-stick pan with a lid.
You want the veggies to soften quickly, and that’s when the lid comes in handly. I used a bit of water, which speeds up the cooking, the sweet potatoes cook really quickly, a lot quicker than the regular white potatoes.
And by the time everything is cooked, you get some amazing flavours from the slighly caramelised sweet potatoes combined with all the fantatic flavours from the other ingredients.
I kid you not, that chorizo is just too good. No wonder why Spanish people love it.
You can either cook the eggs in the pan, with the other ingredients, or you can also cook the separately, either fried or poached.
But in the pan they do take on some flavour from everything else, so I’d recommend cooking them in there.
Can you use leftover vegetables for this hash?
If you happen to have already cooked or leftover sweet potatoes, even better, you can use them, and that will reduce the cooking time considerably.
Just soften all the others, and throw the sweet potatoes in the end.
Any veggie left from you Sunday roast can be thrown in here, you don’t need to stick to the ingredients I used.
And there you have, a fantastic, super healthy, super tasty, and super easy breakfast sweet potato hash to start your morning right.
MORE SWEET POTATO RECIPES:
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Breakfast Sweet Potato Hash with Kale, Eggs and Chorizo, served with slices of avocado, a super nutritious breakfast or brunch recipe that is low in calories, low carb, gluten free, and heavenly delicious.
- 2 medium sweet potatoes, cubed
- 2 spring onions
- 2 cloves of garlic
- 3 eggs
- 1 red pepper
- 1/4 cup sliced chorizo sausage
- 1/2 cup shredded kale
- 1 tsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 tbsp chopped coriander (cilantro)
Chop the garlic and spring onions, and add them to a pan together with the olive oil, and cook for about 30 seconds.
Add the chopped red pepper, kale, and leave them to soften a bit, one or two minutes, then add the sweet potatoes and a quarter of a cup of water, and leave to cook with the lid on for 5 minutes, until the sweet potatoes begin to soften.
Add the salt, pepper, cayenne pepper and smoked paprika, give it a good stir, then add the sliced chorizo, and make 3 nests in the pan, and add the eggs.
Place the lid back on and leave to cook for a further 5 minutes or until the egg whites are cooked through, the egg yolks will looks still runny, but they are actually cooked too.
Remove from the pan, garnish with chopped coriander and serve hot with slices of avocado.