Get The Dish

Sweets, Beets & Kale Breakfast Hash

Breakbreakfast hashfast can be challenging; so much so that’s it’s often skipped. This is an unhealthy habit to start. Once you skip breakfast, the tendency is to grab something quickly that is sugar-laden or full of unhealthy fats. In fact, research shows that a protein-rich breakfast makes you less likely to snack throughout the day. I also find this to be the case for me personally.

My husband and I have a ritual of sitting down to a hot breakfast most mornings. For us this is usually some sort of what I call “breakfast hash.” Hashes are a great way to utilize what is in season at the farmer’s market and any leftovers we have throughout the week. As an added bonus, hashes are so easily prepped ahead of time; eliminating the excuse that there is no time for breakfast before work!

So stretch, meditate, grab a cup of hot lemon water (or coffee) and enjoy breakfast tomorrow morning!

breakfast hash with poached egg

Sweets, Beets, and Kale Breakfast Hash


  • 1 large sweet potato
  • 2-4 large beets
  • 1 bunch kale
  • 1 small yellow onion
  • 1 # ground pork
  • 1 tsp ground mustard
  • 1 tsp paprika
  • 1 Tbsp herbs de Provence
  • 1 Tbsp fennel seeds


  • Peel and chop beets and sweet potato. Remove kale leaves from stem and finely chop both stem & leaves. Finely dice onion. Tip: chop veggies ahead of time and store until ready to cook hash.
  • In a very large sauté pan add ground pork and chopped onion, cook on medium-high heat for ~5min, breaking apart pork. Season with ground mustard, paprika, herbs de Provence, fennel seeds, and S&P.
  • Add chopped beets, sweet potatoes and kale (I recommend placing beets in the pan first as they will take the longest to cook). Cover pan and turn heat to medium. Allow veggies to cook ~20-25 min, stirring occasionally, until beets and sweet potatoes are cooked through. Taste and add S&P and any additional seasoning as needed.

Meal Prep tip: Store leftovers and reheat in a sauté pan for ~10 min and serve with a poached or fried egg on top.

Bonus tip: Double up and freeze a batch of cooked breakfast hash for that week when you really don’t have time for breakfast ;).

If you like recipes just like this, sign up for our free newsletter. Be the first to know about tips and recipes that will help simplify getting meals on the table!

Sign Up For Our Newsletter!

If you want done for you meal plans, delivered weekly to your email, sign up for our FREE 2 Week Trial here!

We love to see your food pics! Share your breakfast hash ideas and pictures on Facebook, Twitter or Instagram as @prepdish in all 3 places, or leave a comment below.

20150217Allison025Prep Dish is a gluten-free & paleo meal planning website. Celebrity personal chef & dietitian Allison Schaaf thoughtfully crafts each plan using her own well-tested recipes. Each meal plan allows you, the home cook, to spend only 2-3 hours preparing a week’s worth of crave-worthy, gluten-free, healthy meals using seasonal, whole foods (nothing processed!). We aim to save you time while keeping your family’s taste buds happy.

Along with a weekly menu, you’ll get a printable grocery list and recipes for prep day — just one day of preparation yields scrumptious, good-for-you dishes all week long. Click to start


  1. […] Burrito Potato & Kale Hash – Meri @Real Living Nutrition Spinach Ricotta Breakfast Bake Sweet Potato, Beet & Kale Breakfast Hash – Allison @Prep […]

  2. […] Sweets, Beets and Kale Breakfast Hash via Prep Dish […]

  3. […] hashes. Hashes, like this Sweets, Beets & Kale Hash, are my go-to “Whole 30” style breakfast and can prepped ahead and stored in the fridge or […]

Speak Your Mind