Sweet Potato Hash

“I could eat this for breakfast every day of my life—it’s that good,” says author Jen Hansard. Gluten and nut free, the dish reminds Hansen of a diner in her hometown of Lancaster, California, called Crazy Otto’s, where she used to go for the hash browns and omelets on Saturday mornings with her running buddies. “This recipe takes it up a level with kale, sweet potatoes, and lots of warming spices,” notes the author. “It also makes a great dinner when you’re running low on ideas or energy.”


  • 2 tablespoons organic virgin coconut oil
  • 1 yellow onion diced
  • Sea salt
  • 2 sweet potatoes diced
  • Fresh ground black pepper
  • 3 garlic cloves minced
  • 2 teaspoons paprika
  • Pinch of cayenne optional
  • 2 cups kale stems removed and cut into thin ribbons
  • 2 eggs fried in coconut oil, optional
  • Red pepper flakes or hot sauce optional


  1. Heat a large skillet over medium-high heat; add oil and allow to warm
  2. for 30 to 60 seconds before adding onion and a sprinkle of salt. Cook, stirring
  3. frequently, until the onion starts to soften and turn golden on the edges.
  4. Add sweet potatoes and season to taste with salt and pepper. Cook,
  5. turning frequently for even browning. When the sweet potatoes are almost cooked
  6. through, stir in garlic, paprika, and red pepper, if using. Continue to cook, turning
  7. frequently, until the sweet potatoes are cooked through.
  8. Add the kale and gently turn everything over to mix well. Cook until kale has wilted, 1 to 2 minutes. Adjust seasonings, if needed, adding more salt, black pepper, and cayenne, if using, to taste.
  9. Divide between 2 plates and top each plate with a fried egg and a sprinkle of red pepper flakes or hot sauce, if desired.