Easy Breakfast Sweet Potato Hash Recipe - Running on Real Food

Sweet Potato Breakfast Hash

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Cook Time: 12 mins
  • Total Time: 17 minutes
  • Yield: 1
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Vegan, Gluten-Free

An easy, hearty, sweet potato breakfast hash with tempeh and veggies. This breakfast is satisfying, flavourful, full of nutrition and will keep you full for hours.



  • 2 cups cubed sweet potato (200 g)
  • 1/2 cup cubed tempeh (88 g)
  • 1 cup sliced white or cremini mushroom (70 g)
  • 1/3 cup minced red onion (70 g)
  • 2 cloves minced garlic
  • 1/2 a red pepper, diced (60 g)
  • 1/2 tsp each cumin and garlic powder
  • sea salt and black pepper, to taste
  • 2 cups very lightly packed (or 1 cup tightly packed) finely chopped kale (50 g)
  • avocado, salsa and green onion, for topping, optional


  1. Bring a pot of water to a boil then add the cubed sweet potato and boil for 8 minutes. Drain.
  2. While the sweet potato is cooking, add all of the other ingredients except for the kale to a frying pan and start cooking over medium-high heat. Cook and stir for about 6-7 minutes until everything is starting to soften and brown.
  3. Add the drained sweet potato and kale to the pan cook for another 5 minutes. Only stir it a couple times so it can sit in the pan and brown.
  4. Once cooked, add to a plate or bowl, top with avocado, salsa and green onion and season with additional salt and pepper, if desired. It’s really good with some melted vegan cheese too.


To add a more flavour to the tempeh, marinade in a splash of soy sauce or gluten-free tamari, balsamic vinegar, garlic powder, sea salt and pepper for 30 minutes up to overnight. Even just 10 minutes with some soy sauce does the trick in a pinch.


  • Serving Size: 1
  • Calories: 408
  • Sugar: 17 g
  • Sodium: 145 mg
  • Fat: 8.7 g
  • Carbohydrates: 65 g
  • Fiber: 11 g
  • Protein: 24 g

Keywords: skillet, easy, tempeh, kale, healthy