📝 About This Recipe
This vibrant dairy-free skillet is a masterclass in texture, balancing crispy-edged sweet potatoes with tender sautéed greens and savory aromatics. Inspired by rustic American farmhouse breakfasts, it swaps heavy butter for heart-healthy avocado oil and a hit of smoked paprika for a deep, wood-fired flavor profile. It’s a nutrient-dense powerhouse that proves a plant-forward brunch can be just as satisfying and indulgent as any traditional fry-up.
🥗 Ingredients
The Base
- 2 large Sweet Potatoes (peeled and cut into 1/2-inch cubes)
- 1 large Red Bell Pepper (diced into 1/2-inch pieces)
- 1 medium Red Onion (finely diced)
- 3 tablespoons Avocado Oil (divided; high smoke point is essential)
Aromatics and Spice
- 3 cloves Garlic (minced)
- 1 teaspoon Smoked Paprika (pimentón)
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Dried Thyme
- 1/4 teaspoon Red Pepper Flakes (optional, for a hint of heat)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finish
- 2 cups Baby Kale or Spinach (packed)
- 1/4 cup Fresh Parsley (roughly chopped)
- 2 pieces Green Onions (thinly sliced)
- 1/2 tablespoon Lemon Juice (freshly squeezed for brightness)
👨🍳 Instructions
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1
Prepare all vegetables by cubing the sweet potatoes uniformly to ensure even cooking. Mince the garlic and dice the onions and peppers.
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2
Place a large, heavy-bottomed cast iron skillet or non-stick pan over medium-high heat. Add 2 tablespoons of avocado oil and let it shimmer.
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3
Add the sweet potato cubes to the hot skillet in a single layer. Let them sit undisturbed for 4-5 minutes to develop a golden-brown crust.
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4
Toss the potatoes and continue to cook for another 5-7 minutes, stirring occasionally, until they are mostly tender and browned on several sides.
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5
Push the potatoes to the outer edges of the skillet and add the remaining 1 tablespoon of oil to the center.
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6
Add the diced red onion and bell pepper to the center of the pan. Sauté for 3-4 minutes until the onion is translucent and the peppers have softened.
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7
Stir the vegetables together and add the minced garlic, smoked paprika, cumin, thyme, red pepper flakes, salt, and black pepper.
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8
Cook for 1-2 minutes until the spices are fragrant and the garlic is soft but not browned.
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9
Reduce the heat to medium. Add the baby kale or spinach on top of the mixture.
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10
Gently fold the greens into the hot hash until they are just wilted, which should take about 1-2 minutes.
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11
Remove the skillet from the heat. Drizzle the fresh lemon juice over the entire dish to cut through the starch and brighten the flavors.
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12
Garnish generously with fresh parsley and sliced green onions before serving directly from the skillet.
💡 Chef's Tips
For the crispiest potatoes, pat them completely dry with a paper towel after peeling and cutting to remove excess starch. Avoid overcrowding the pan; if your skillet is small, cook the sweet potatoes in two batches to ensure they sear rather than steam. If you prefer a softer texture, you can cover the skillet with a lid for 2-3 minutes halfway through the potato cooking process. Substitute the kale with Swiss chard or collard greens for a different earthy flavor, but remove tough stems first. For a smoky twist, add a few drops of liquid smoke or use a high-quality chipotle powder in place of red pepper flakes.
🍽️ Serving Suggestions
Serve alongside sliced avocado and a dollop of dairy-free coconut milk yogurt or cashew cream. Pair with a fresh glass of cold-pressed green juice or a spicy Bloody Mary. Top with a soft-poached egg (if not strictly vegan) or scrambled silken tofu for extra protein. Serve with a side of warm corn tortillas and your favorite hot sauce for a Southwest-inspired breakfast. Accompanied by a bowl of fresh seasonal berries to balance the savory spices.