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Overhead shoot of a white plate with sweet potato hash and avocado
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5 from 2 votes

Sweet Potato Breakfast Hash

Sweet Potato Breakfast Hash with Kale, Eggs and Chorizo, served with slices of avocado, a super nutritious breakfast or brunch recipe for Fall that is low in calories, gluten free, and heavenly delicious. Quick and easy to make, this sweet potato hash is made in one pan only. A fantastic breakfast or brunch for Thanksgiving, but also all year round. If you are looking for healthy recipes to start your day right, this sweet potato hash is for you.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast, Brunch
Cuisine: International
Servings: 3 people
Calories: 262kcal

Ingredients

  • 2 medium sweet potatoes, cubed
  • 2 spring onions
  • 2 cloves of garlic
  • 3 eggs
  • 1 red pepper
  • ¼ cup sliced chorizo sausage
  • ½ cup shredded kale
  • 1 teaspoon olive oil
  • ¼ teaspoon salt
  • teaspoon black pepper
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon chopped coriander (cilantro)

Instructions

  • 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.

Nutrition

Calories: 262kcal | Carbohydrates: 23g | Protein: 12g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 180mg | Sodium: 545mg | Potassium: 615mg | Fiber: 3g | Sugar: 5g | Vitamin A: 15150IU | Vitamin C: 71.7mg | Calcium: 84mg | Iron: 2.3mg