Loaded Breakfast Hash: When Your Leftover Veggies Have a Moment in the Sun

I never meant to turn leftover roasted sweet potatoes and kale into something this good. It’s a bit of an accident—a forkful of crispy bits, sticky cheese, and smoky sausage all in one. I was craving something unpretentious but satisfying enough to forget that I didn’t plan this meal at all. There’s something about the way the caramelized bits catch the light and the way the eggs pull everything together. It’s like a messy patchwork quilt made from things I already had. And right now? It feels perfect—because making breakfast feel exciting again often means looking to what I thought was just a pile of odds and ends.

Sweet Potato and Kale Breakfast Skillet

This dish combines roasted sweet potatoes, sautéed kale, smoky sausage, and melted cheese cooked together in a skillet. It features a crispy, caramelized surface with tender vegetables and gooey cheese, finished with lightly fried eggs on top for added richness. The final presentation is a hearty, textured mixture with golden-brown crusts and a colorful, inviting appearance.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method

Ingredients

  

• 2 cups roasted sweet potatoes, diced leftover or freshly roasted
• 1 cup kale, chopped stems removed
• 4 oz smoked sausage, sliced or your preferred sausage
• 1 cup shredded cheese cheddar or mozzarella
• 4 large eggs
• 1 tbsp olive oil
• to taste salt and pepper for seasoning

Equipment

• Skillet or cast iron pan
• Spatula
• Chef's knife
• Cutting board
• Stove

Method

 

1. Chop the kale into bite-sized pieces and set aside. Slice the smoked sausage thinly. Preheat your skillet over medium heat.
   2 cups roasted sweet potatoes, diced
2. Add olive oil to the skillet and sauté the sliced sausage until browned and crispy, about 3-4 minutes. Then, add the chopped kale and cook until wilted, about 2 minutes. Season with salt and pepper as needed. Transfer the mixture to a plate and set aside.
   2 cups roasted sweet potatoes, diced
3. Reduce heat slightly, then return the skillet to the stove and spread the diced roasted sweet potatoes evenly in the bottom. Cook for 2-3 minutes until the edges become slightly crispy and caramelized, hearing a gentle sizzle and seeing a golden-brown color develop.
   2 cups roasted sweet potatoes, diced
4. Sprinkle shredded cheese evenly over the sweet potatoes and then spread the cooked sausage and kale mixture on top. Cover the skillet with a lid or foil and cook for 2-3 minutes until the cheese melts and everything is heated through, observing bubbling and melted cheese appearance.
   2 cups roasted sweet potatoes, diced
5. Clear a space in the center of the skillet and crack the eggs directly into the open area. Cook without moving until the whites are set and yolks reach your desired doneness, approximately 3-4 minutes. The eggs should have a firm white and slightly runny yolk, with gentle sizzling sounds.
   2 cups roasted sweet potatoes, diced
6. Use a spatula to carefully lift and transfer portions onto plates, ensuring each serving includes crispy sweet potatoes, melted cheese, sausage, kale, and a fried egg on top. Garnish as desired and serve immediately, revealing a colorful, textured dish with crispy edges and oozy yolks.

Sometimes, I get most inspired when I least expect it—like transforming a handful of leftovers into the best part of my morning. No fuss, no fuss. Just stuff I already owned, doing the work. That’s the little secret I keep rediscovering—these surprise meals that remind me that good ideas don’t always need planning. Just a little patience, a hot pan, and maybe a good playlist.