If you’re looking for something new to make for your weekend brunch, this One Pan Sweet Potato-Kale Fried Egg Hash will have you covered! It’s packed with flavor and nutrition, it uses perfectly in season Fall ingredients such as apple, sweet potato and kale, and bonus, it takes just over 30 minutes from start to finish. That makes it a winning meal at my house and I hope you love it too!
Packed with Nutrition…
Eating this meal for breakfast will most definitely get you started on the right track nutritionally. Each serving of this one-pan meal gives you nearly 375% of your daily Vitamin A needs and over 175% of your daily needs for Vitamin C. No need to eat an orange”¦unless you want to! The nutrition powerhouses in this meal are the kale (surprise, surprise!), the sweet potato, and let’s not forget the eggs ““ they provide so much good nutrition too (read here for more on that!). Oh, and, the apple adds soluble fiber, which can help keep your cholesterol in check.
The high amount of Vitamin A (which helps promote good vision as well as healthy skin and bones) comes from three main sources in this dish ““ the kale, sweet potato and eggs. What may surprise you is where all the Vitamin C comes from”¦any guesses (without reading ahead, that is!)? The apple would be a good guess, however, almost all of the Vitamin C in this dish comes from the kale.
Whew, that’s a lot of health benefits from one meal!
My kids don’t turn their noses up at this dish, but the first time I made it, my 6-year-old was quite hesitant to take a bite. It took him a few minutes of deep contemplation, analyzing everything on the plate, before he finally gave it a try. His response at the end of the meal? “This tasted great, when are you going to make it again?”. He also said “I didn’t want to try it, but then I thought ‘I like bacon, I like apples and I like eggs, so I decided to try it'”. I love what kids say about food! (most of the time, anyway).
Enjoy your weekend, and I hope you get time to enjoy a leisurely brunch with your family and/or friends!
P.S. This One Pan Sweet Potato-Kale Fried Egg Hash tastes just as good served for a quick weeknight dinner as it does for a weekend brunch!
How-To Photos for One Pan Sweet Potato-Kale Fried Egg Hash
If you can get your hands on some La Quercia pancetta, you will not be sorry. La Quercia is an Iowa-based family company that makes hand-crafted cured meats and they are award-winning and top quality. Read more about La Quercia here.
Cook torn kale and chopped pancetta in a skillet. I use a nonstick skillet for this dish to make my life easier when cooking the eggs.
After cooking the kale mixture, it will look like this. Then remove it from the pan.
Add sweet potato and onion. Cook, covered…steam will build up and help cook the sweet potato more quickly.
Add the apple and cook, covered, a bit longer.
Add the kale/pancetta mixture back to the skillet.
Use a spatula to create 4 holes among the mixture – you can probably guess what will be going in the holes!
Slide eggs into the holes and sprinkle with salt and pepper.
Cook a bit, flip the eggs, and cook a bit longer.
Finish off the dish with a 3-ingredient sauce that takes it over the top!
Done and ready to dig into!
- 5 cups torn, stemmed fresh kale
- 3 ounces pancetta, chopped
- 1 medium sweet potato (10 to 12 ounces total)
- 2/3 chopped red or white onion
- 1 tablespoon refined coconut oil
- 1 cooking apple, quartered and thinly sliced
- 4 eggs
- Coarse salt
- Freshly ground black pepper
- 1 tablespoon honey or maple syrup
- 1 tablespoon balsamic vinegar
- 2 teaspoons mustard
- In a large nonstick skillet cook kale and pancetta over medium heat for 5 minutes, stirring occasionally. (Turn heat down slightly if kale starts to turn brown.) Transfer kale mixture to a small bowl.
- Meanwhile, peel the sweet potato. Cut potato lengthwise in quarters; cut each quarter crosswise into thin slices. In the same skillet, cook potato and onion, covered, in 2 teaspoons of the coconut oil over medium heat for 5 minutes, stirring occasionally. Add apple. Cook, covered, 4 to 5 minutes more or until potato and apple slices are just tender, stirring occasionally. (Turn heat down slightly if potato browns too quickly.)
- Add kale mixture back to the skillet. Using a spatula, form four separate 3- to 4-inch holes among the potato mixture. Spoon remaining 1 teaspoon coconut oil into the holes, using about ¼ teaspoon oil per hole. Crack eggs separately into four small custard cups. Working quickly, slide one egg into each hole. Sprinkle eggs lightly with salt and pepper. Cook over medium-low heat for 2 minutes. Using a flexible spatula, carefully flip each egg over. Cook 2 to 3 minutes more or until yolks are to desired doneness.
- Meanwhile, in a small bowl combine honey, vinegar, and mustard. Drizzle evenly over each serving.
- 4 servings
- 325 cals, 15 g pro, 35 g carb, 15 g fat, 194 mg cholesterol, 7 g sat fat, 7 g fiber, 367 mg sodium