Fill your breakfast bowl with this sweet potato breakfast skillet, featuring spiced and sauteed sweet potato, mushrooms, kale, and a perfectly fried egg.
This is one of my favorite dishes. I am a savory breakfast person. I always choose eggs and toast over pancakes or waffles. And breakfast is my favorite time of day.
This easy breakfast skillet is full of flavor, low on cooking time, and made with wholesome and satisfying ingredients, making it a great option for breakfast, brunch, or dinner.
Customize the flavors by changing up the spices and the vegetables to suit what you have on hand.
Ingredients
See the recipe card for exact amounts.
- oil: coconut oil is my favorite when I’m cooking onion and sweet potato – the flavor combination is so satisfying. Use a different cooking oil if you prefer.
- sweet potato: I usually buy pretty large sweet potatoes. If yours are smaller use one and a half or two of them per person.
- onion: I use yellow onion, but red onion is good in the recipe too.
- mushrooms: I use cremini, you can use white mushrooms instead.
- spices: a mix of chili powder, cumin, paprika, onion powder, and garlic powder give this a kind of southwest vibe. A bit of cayenne pepper adds some heat.
- kale: I use lacinato kale when I can get it, otherwise regular curly kale is good.
- eggs: Cooking the eggs right in the pan makes things easier.
- toppings: I love this dish topped generously with hot sauce and some avocado slices as well as extra lime juice. Sometimes I’ll add a scoop of plain Greek yogurt. You could add sour cream. Green onions or cilantro on top are nice additions.
Substitutions
- sweet potato: try white potatoes or red potatoes instead or a combination of sweet potatoes and other potatoes.
- mushrooms: try adding in your favorite vegetables like diced carrot, corn, chopped red bell pepper, or zucchini.
- protein: Add black beans or sausage to this skillet for extra protein.
Instructions
Prep Tips
I make this in a cast-iron skillet. You can also use a non-stick skillet or other large skillet.
- Heat the cast iron skillet over medium heat. Drizzle oil in and add the onion, mushrooms, and sweet potatoes. Let them cook undisturbed for 4-5 minutes.
- Stir, season with salt and pepper and let cook for another 4-5 minutes, until the mushrooms shrink in size and the sweet potatoes are fork tender.
- Add the kale and stir for a minute or so until it wilts into the dish.
- Add the fresh lime juice.
- Next, add the spices. Cook, stirring, for a minute to wake up the spices. Add a little water to the bottom of the pan if it’s dry.
- Make two well for the eggs.
- Crack the eggs into the divots and season with salt and pepper.
- Add a lid. Let the eggs cook for 4 minutes for runny yolks, or longer if you prefer.
Serve on a plate with avocado slices, more lime juice, and hot sauce for lots of flavor.
Tips for making a Sweet Potato Skillet
- Cooking the spices blooms them and helps bring out their flavor.
- Customize this dish with different vegetables.
- Make extra potato mixture to meal prep it. Make eggs as needed or make scrambled eggs and pack it with the vegetables.
- Cook the fried eggs separately if you’d rather.
What to serve with sweet potato breakfast skillets
This skillet is a great breakfast, brunch, or dinner on its own. To add side dishes, try a slice of cottage cheese toast, or add, oven fried bacon, lentil balls or panko chicken strips for a higher protein dinner.
Love potatoes for breakfast? Try this Cheesy Potato Rosti recipe next.
Storage
Storage leftovers in the fridge in an airtight container or dish covered in plastic wrap for 3-4 days. Reheat by microwaving or in a skillet on the stove top.
FAQs
Yes, try adding black beans, chicken, meatballs, or sausage to this skillet for extra protein.
Sweet Potato Breakfast Skillet
Ingredients
- 1-2 tablespoons coconut oil
- 1 small sweet potato chopped small
- 1 small onion chopped
- 1 bunch lacinato kale
- 1 cup mushrooms sliced
- 2 teaspoons lime juice
- ½ teaspoon smoked paprika
- ½ teaspoon chilli powder
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon cayenne pepper
- 2 large eggs
- salt and pepper to taste
- Sriracha Hot Sauce for serving, optional
- lime juice for serving, optional
- ½ avocado sliced, for serving, optional
Instructions
- Heat a cast iron skillet or non-stick pan over medium heat.
- Add the coconut oil and let it melt.
- Add the cubed sweet potato, onion, and mushrooms. Let cook undisturbed for 4-5 minutes.
- Stir, season with salt and pepper and let cook for another 4-5 minutes or until the sweet potato is for tender.
- Add kale and cook for a minute or until it wilts.
- Add lime juice and spices and cook, stirring, for a minute to cook the spices.
- Add water if the pan is dry and make two wells for the eggs. Crack the eggs in and season with salt and pepper. Add a lid.
- Let the eggs cook for about 3-4 minutes for runny yolks or until your preferred doneness.
- Plate and garnish with lime juice, avocado slices, and hot sauce.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
This post was originally posted on January 11, 2017.
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A photo from the original blog post.
It looks amazing Jacqueline! Very healthy and delicious, must prepare for my tomorrow’s breakfast!
Thanks, hope you love it too!
Wow! Love skillet breakfasts and am loving the kale and sweet potato base for breakfast! Excellent recipe with my own little spice tweaks. Thanks for sharing!
Glad you like it, thank you for commenting!