This sweet potato hash with greens and poached eggs is a simple, colorful meal built from caramelized sweet potatoes, Brussels sprouts, Tuscan kale, and curly endive, all cooked in extra virgin olive oil until tender and lightly crisp. Finished with perfectly poached eggs, it’s hearty enough for breakfast, lunch, or dinner, and an easy way to turn everyday vegetables into a satisfying meal.
Inspired by a Favorite Restaurant Bowl
One of my favorite lunch spots in Dallas (Origin Kitchen + Bar) served customizable bowls with roasted vegetables, greens, and your choice of protein. I often ordered their sweet potato hash with Brussels sprouts, then added fresh arugula and either pasture-raised eggs or grass-fed flank steak. This homemade version takes inspiration from that bowl but adds a combination of leafy greens that I enjoy even more.
I have great memories of this place. It was one of the few restaurants where people with food sensitivities — or anyone following a whole-food, ancestral-style diet — could enjoy a satisfying meal without having to make endless substitutions. Unfortunately, it has since permanently closed.
This photo shows the original Hash Bowl I used to order, topped with both grass-fed steak and poached eggs. It was the inspiration behind this homemade version.
Why Curly Endive Works so Well
The combination of sweet potatoes and Brussels sprouts provides sweetness and caramelized flavor, while Tuscan kale adds body, and curly endive (also called frisée) brings freshness and a pleasant, slightly bitter bite that balances the richness of the vegetables and eggs. If you can’t find curly endive, escarole or another chicory green works beautifully, and even spinach or more kale can be substituted.
Because the vegetables are cooked in stages, each one keeps its own texture instead of becoming soft and overcooked. The result is a hash that’s full of color, flavor, and nutrients.
Recipe Notes
Greens: Curly endive (frisée) gives this hash its signature texture and pleasantly bitter flavor, but escarole, radicchio, spinach, Swiss chard, or additional kale all work well. And even if you keep it to just sweet potato, Brussels Sprouts, and kale, you will still be able to build a delicious and nutritious bowl.
Protein: Poached eggs are my favorite topping, but this hash is equally delicious with grilled steak, leftover chicken, smoked salmon, or simply sprinkled with hemp hearts for a vegan version.
Make ahead: The vegetable hash keeps well in the refrigerator for up to 2 days. Reheat gently in a skillet and poach fresh eggs just before serving.
More Nutritious Breakfast Recipes
This hash bowl is a great meal to start your day. The recipe is part of The Ultimate Lectin-Free Breakfast Guide, Recipe Round-Up. Check it out for more tasty and satisfying lectin-free breakfast ideas.
*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.
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Sweet Potato Hash with Greens and Poached Eggs
- Prep Time: 10 minutes
- Cook Time: 15 minutes (up to 20 minutes)
- Total Time: 25 minutes
- Yield: 2
- Category: Breakfast, Dinner, Lunch
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten-Free
Description
This sweet potato hash with greens and poached eggs is a simple, colorful meal built from caramelized sweet potatoes, Brussels sprouts, Tuscan kale, and curly endive, all cooked in extra virgin olive oil until tender and lightly crisp. Finished with perfectly poached eggs, it’s hearty enough for breakfast, lunch, or dinner, and an easy way to turn everyday vegetables into a satisfying meal.
Ingredients
- extra virgin olive oil
- 1 small sweet potato, cut into small cubes
- 8–10 Brussels sprouts, quartered
- 1 sprig rosemary, cut into 2 pieces
- 2 garlic cloves, smashed and finely chopped
- 1 generous handful Tuscan (Lacinato) kale, finely chopped
- 1/2 head curly endive (frisée), soaked in cold water for 20 minutes and drained
- sea salt and freshly ground black pepper
- 2 pasture-raised eggs (double for more protein)
Instructions
- Prepare all the vegetables.
- Heat a large sauté pan with a lid over medium heat. Add a generous drizzle of extra virgin olive oil, followed by the sweet potato, Brussels sprouts, and rosemary. Arrange the Brussels sprouts cut-side down as much as possible. Cover and cook undisturbed for about 10 minutes, until the vegetables begin to caramelize.
- Remove the lid and stir. Add the garlic, kale, curly endive, another drizzle of olive oil, salt, and pepper. Reduce the heat to low, cover, and cook for 5 minutes.
- Remove the lid, stir once more, and cook uncovered for another 2-3 minutes, until the greens are wilted but still vibrant.
- Meanwhile, poach the eggs. Bring a saucepan of water to a boil, then reduce the heat so the water is just below a simmer. Crack each egg into a small cup. Stir the water to create a gentle whirlpool and carefully slide in the eggs. Cover and cook for about 4-5 minutes, until the whites are set and the yolks remain runny.
- Divide the vegetable hash between serving bowls. Top with the poached eggs, season generously with salt and black pepper, and finish with a drizzle of extra virgin olive oil.
Notes
Greens: Curly endive (frisée) gives this hash its signature texture and pleasantly bitter flavor, but escarole, radicchio, spinach, Swiss chard, or additional kale all work well.
Protein: Poached eggs are my favorite topping, but this hash is equally delicious with grilled steak, leftover chicken, smoked salmon, or simply sprinkled with hemp hearts for a vegan version.
Make ahead: The vegetable hash keeps well in the refrigerator for up to 2 days. Reheat gently in a skillet and poach fresh eggs just before serving.
4 Comments
Lindsey Hannah
January 29, 2023 at 11:40 amI’m new to the plant paradox world and feel amazing. This is a wonderful recipe I will make for my whole family. 💜
Claudia
January 29, 2023 at 1:35 pmHi Lindsey, so happy for you! I hope you love this recipe. It is one of my favorite <3
Corey
October 14, 2022 at 12:03 pmVery good!
Claudia
October 14, 2022 at 12:40 pmThank you so much Corey!