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One-Skillet Sweet Potato and Kale Hash

  • 15 min
    Prep Time
  • 45 min
    Total Time
  • 4 people
  • 216 per 1 serving


  • 2 tablespoons coconut oil
  • 1 yellow onion, sliced into half-moons
  • 1 clove garlic, minced
  • 1 teaspoon minced peeled ginger root
  • 2 small sweet potato, peeled and cut into 1-inch cubes
  • 4 cups 2-inch pieces torn kale leaves, (from about 4 large leaves, destemmed)
  • 1 cup Pacific Foods® Organic Chicken Bone Broth, Unsalted
  • 1 tablespoon lemon juice
  • 1/2 tablespoon fresh thyme leaves
  • 1/2 tablespoon fresh rosemary leaves, minced
  • 4 egg


  • Step 1

    Bring a large cast iron skillet to medium heat, add coconut oil, ginger, onion and garlic. Heat for 8 to 10 minutes stirring every few minutes until onion is soft and caramelized. 

  • Step 2

    Arrange sweet potatoes in a single layer in your skillet, add broth, lemon juice and herbs.  Season with salt and pepper. Cover and cook for 20 minutes until potatoes are tender and the broth has evaporated.  At this point, with the liquid evaporated, cook another 5 to 8 minutes until potatoes are crispy.  Add an additional 1/2 tablespoon coconut oil if potatoes start sticking to the pan. 

  • Step 3

    Add kale to skillet and cover. Heat for 3 minutes until kale is slightly wilted, stir to incorporate into the potatoes.  Create small wells in the hash and crack the eggs into them. Cover and cook an additional 5 minutes or until eggs are cooked.  Add salt and pepper to taste and serve.

Calories 216
Total Fat 12 g
Sat. Fat 7.6 g
Trans Fat 0 g
Cholesterol 189 mg
Sodium 134 mg
Total Carb 17 g
Dietary Fiber 3 g
Sugar 4 g
Protein 10 g
Vitamin D 5 %DV
Calcium 7 %DV
Iron 9 %DV
Potassium 9 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.