5 Ingredient Breakfast Hash

Did I ever tell you guys that I used to be 30-35 pounds heavier than I am now? Crazy, right? I'm the happiest I've ever been with myself and my body, though I've never been ashamed of where I once was.

You can see the difference most notably in my face and arms. While ~30lbs isn't some drastic change, I'm super proud of where I am now. I'm not exactly sure where my brain kicked in and told me that I needed to start eating better and to stop being so lazy (seriously, I can lay in bed for hours watching Friends re-runs if you let me). However, the second I moved to New York City for college is when things started to come together. To be honest, I didn't have some awe-inspiring, "this is it" moment. I was straight up just a broke college kid trying to eat cheap. What was cheap? Vegetables. What wasn't? Eating out.

I started making most of my meals during the week from scratch - I would make breakfast every morning and pack my lunch for class. I started cutting out extras that I didn't need and found substitutions with other items I kept on hand. For example, because I never bought mayo (bleh) and rarely used sour cream, I started subbing everything with greek yogurt, which is something I already have on hand for breakfast. Double-whammy, I can make any sauce or dressing healthier, and still have my morning yogurt bowl!

It was relatively easy for me to cut out most dairy (except cheese - never leave me my love), artificial sugar, and most packaged food, however, I am a carb lover through and through. Within the last 8 years I've completely transitioned into whole grains and carbs, and often do bouts of the Paleo diet. But...I love bread. I love sweet potatoes. I love fruit. So, it was up to me to discover and create better meals that incorporated healthy carbohydrates to satisfy my hunger pangs.

This super easy breakfast hash was the first healthy meal I mastered in college. I'm sure I found some variation of it amongst the thousands of food bloggers I was obsessed with (sorry, creepy), but over the course of the last couple of years its morphed into my easiest, crowd pleasing meal. With literally 5 ingredients (assuming you have oil and spices) plus the drizzle of a creamy (greek yogurt!!) paprika spiced dressing, you have yourself a hearty, warm, and satisfying meal. This meal is tasty and rich due to the creamy dressing and sweet potato, so it satiates even the most hungover of college students; yet is fresh and filling enough to keep you satisfied all day.


Serving Size: 4


2 cups kale, shredded

1 medium yellow onion, diced

1 tsp garlic powder

2 tsp olive oil

salt and pepper

4-8 eggs

Creamy Lemon Paprika

1/4 cup greek yogurt

1 tsp smoked paprika

1/2 lemon, juice

1 tsp white wine vinegar

salt and pepper


1. Preheat oven to 400°. Spray a shallow baking dish with cooking oil.

2. Add chopped sweet potato and onion to a large bowl. Drizzle with olive oil, garlic powder, and season with salt and pepper. Toss to combine.

3. Add potato and onion to the baking dish and bake for 20 minutes, stirring halfway through.

4. Meanwhile, add the chopped kale to the bowl you previously used. Toss in the leftover seasoning and set aside.

5. In a smaller bowl whisk together the greek yogurt and lemon juice. Add in the vinegar and stir to combine. Season with paprika, salt, and pepper.

6. Once the potatoes are tender and cooked through, add the chopped kale and bake for an additional 5 minutes, or until kale is wilted and crunchy.

7. While the kale cooks, prepare your eggs as preferred (I like to fry mine).

8. Divide the hash into 4 equal parts, top with egg and a drizzle or two of paprika dressing!

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