Loaded with tender sweet potatoes, fresh kale, and spicy chorizo, this colorful breakfast hash is the perfect go-to for lunch and dinner too!
Recipe and photos by Dafna Ben-Zeev of Freshly Dafna
- 2 Tbsp avocado or olive oil
- 1 small onion, diced
- 2 medium sweet potatoes, cut into small cubes (about 4 c)
- 4-5 thyme sprigs
- 1 tsp salt
- 1/4 tsp pepper
- 1 bunch kale, stems removed and leaves roughly chopped
- 1 package Upton’s Seitan Chorizo
- Optional: a shake of Imperfect’s Seasoning for all of the Things
- Heat oil in a large skillet over medium-high heat and saute the onion until soft and just starting to wilt, about 3 minutes, stirring often.
- Add the sweet potato cubes, thyme, salt, and pepper to the onions and stir well to coat, then cover the pan with a tight-fitting lid and cook for 4-5 minutes.
- Remove the lid and cook sweet potatoes, uncovered for another 3-4 minutes stirring often.
- Break up the chorizo into the pan, add the kale leaves, and stir everything together.
- Cook another 2-3 minutes or until the sweet potatoes are fork-tender and starting to brown, kale cooked, and chorizo hot!
- Top off your breakfast hash some hot sauce, red chili pepper flakes, avocado, or a dollop of crema.
Breakfast Hash Notes and Variations
Kale stems are edible! And just as tasty as the leaves. To use the stems in this recipe, par-cook them beforehand by blanching, steaming, or sautéing with oil over a medium flame. Then add them in when a recipe calls for the kale leaves.