Kale and sweet potato hash

  • serves 2
  • A little effort

Healthy and comforting, this kale and sweet potato hash with a chilli kick is a quick and easy meal to brighten up your day midweek. It also makes a great brunch dish for the weekend.



  • kale 200g, washed¬†
  • sweet potato 1 large, cut into small chunks
  • oil
  • garlic 1 clove, finely sliced
  • spring onions 4, sliced
  • red chilli 1, sliced
  • eggs 2
  • hot sauce to serve (optional)


  • Step 1

    Drop the kale into a pan of boiling salted water for 3 minutes, then scoop out and rinse under cold water. Drain and chop roughly. Cook the sweet potato in the same pan until just tender, about 5-6 minutes, then drain well.

  • Step 2

    Heat a little oil in a frying pan. Add the sweet potato, and cook until it crisps up a bit. Add the garlic, spring onions and chilli, cook for a couple of minutes, then add the kale and cook for a few minutes more, letting it take on all the other flavours. Meanwhile, fry the eggs.

  • Step 3

    Spoon the hash onto plates and top each one with a fried egg. Serve with hot sauce, if you like.

Nutritional Information

  • Kcals 304
  • Fat 12.7g
  • Saturates 3g
  • Carbs 31.2g
  • Fibre 3.9g
  • Protein 14.3g
  • Salt 0.4g