Sweet Potato Hash with Eggs, Avocado, and Kale Recipe

I absolutely love sharing this Sweet Potato Hash with Eggs, Avocado, and Kale Recipe because it’s such a comforting, vibrant meal that feels both nourishing and indulgent at the same time. When I first tried this combo, the way the sweet potatoes caramelize against the smoky poblano and kale won me over immediately—plus those perfectly cooked eggs on top add the ultimate cozy touch.

You’ll find that this recipe works amazingly well for a weekend brunch or even a simple weeknight dinner when you want something quick but packed with flavor and texture. It’s wholesome, colorful, and totally customizable, so you can tweak it to your liking while enjoying every bite.

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Ingredients You’ll Need

The ingredients in this Sweet Potato Hash with Eggs, Avocado, and Kale Recipe come together effortlessly to build layers of flavor. I always recommend getting fresh kale and ripe avocados—they really make the dish sing.

• Avocado oil: I like avocado oil for its high smoke point and subtle, buttery flavor—it’s perfect for sautéing without overpowering the veggies.
• Red onion: Adds sweetness and a little bite; I usually pick a small red onion for a milder taste that’s not too sharp.
• Poblano pepper: Provides a mild smoky heat—feel free to keep or remove the seeds based on your spice tolerance.
• Garlic cloves: Thinly sliced for a fragrant punch that melts perfectly into the hash.
• Sweet potato: The star ingredient here; cubed evenly so it cooks consistently and caramelizes beautifully.
• Chili powder: My secret weapon for adding a warm, smoky depth without fiery heat.
• Lacinato kale: Also called dinosaur kale, it holds up well in cooking and adds a great earthy, slightly bitter note.
• Eggs: Fresh and large, cracked gently into the hash for that lovely runny yolk goodness.
• Avocado: Sliced and fresh, it brings a creamy texture that balances the hash’s crispiness.
• Fresh cilantro leaves (optional): For a bright, herbal garnish that you can skip if cilantro isn’t your thing.
• Hot sauce: Because a little heat always elevates the flavor, but you do you!
• Lime wedges: For a splash of acidity that brightens the whole dish.
• Sea salt and freshly ground black pepper: Essential for seasoning every layer just right.

Variations

I love customizing this Sweet Potato Hash with Eggs, Avocado, and Kale Recipe depending on what’s in my fridge or what flavors I’m craving. Feel free to swap ingredients or add extras to make it your own.

• Add some protein: Sometimes I toss in cooked chorizo or crumbled tofu for extra heartiness—it’s like a one-pan protein boost that keeps things interesting.
• Swap kale for spinach: When I’m short on kale, fresh spinach works well and cooks down faster, great for speedy meals.
• Use different peppers: Try using bell peppers if you want something milder or jalapeños for some extra kick; I’ve done both with delicious results.
• Make it vegan: Skip the eggs and maybe top with some sautéed mushrooms or a dollop of vegan sour cream for richness.

How to Make Sweet Potato Hash with Eggs, Avocado, and Kale Recipe

Step 1: Sauté the Aromatics

Start by heating 2 teaspoons of avocado oil in a large lidded skillet over medium heat. Add the chopped red onion, poblano pepper, sliced garlic, and a pinch of sea salt. Cook, stirring occasionally, for 3 to 5 minutes until everything softens and smells amazing—this forms the flavorful base of your hash. Then, scoop these veggies out and set them aside for later.

Step 2: Cook the Sweet Potatoes

Add the remaining avocado oil to the skillet and toss in the cubed sweet potatoes with another pinch of sea salt. Stir occasionally as they cook for about 8 to 10 minutes—you want them tender enough to pierce with a fork but not mushy. The sweet potatoes will get a little golden and caramelized around the edges, which adds so much flavor.

Step 3: Combine and Add the Kale

Return the softened onion, poblano, and garlic mixture to the skillet with the sweet potatoes. Sprinkle in the chili powder and toss in the torn kale leaves. Stir everything together so the kale begins to wilt, soaking in those rich flavors. The kale softens quickly, so this only takes a minute or two.

Step 4: Cook the Eggs

Use the back of your spoon to make four shallow wells in the hash. Crack an egg into each one, then reduce the heat to medium-low and cover the skillet. Let those eggs cook gently for 3 to 5 minutes until the whites are set but the yolks still wobble a bit—I personally love them that way, but if you want them fully cooked, give them an extra minute or two.

Step 5: Finish and Serve

Season everything with salt and freshly cracked black pepper. Top the hash with ripe avocado slices and, if you like, sprinkle on fresh cilantro leaves. Serve with hot sauce and lime wedges on the side so everyone can add their own punch of flavor.

How to Serve Sweet Potato Hash with Eggs, Avocado, and Kale Recipe

Garnishes

I always add fresh cilantro leaves because they brighten up the dish with a fresh herbal note. Hot sauce is a must-have for me—it wakes everything up! And a squeeze of lime over the top just ties it all together beautifully with a hit of tang.

Side Dishes

On lazy weekend mornings, I love pairing this hash with a side of warm sourdough toast to soak up all those yolks and sauces. Sometimes I add a simple fruit salad or fresh berries to balance the savory richness with a little sweetness.

Creative Ways to Present

For guests, I’ve served this in individual cast iron skillets or rustic bowls to keep it warm and rustic-chic. Adding a sprinkle of toasted pepitas or a dusting of smoked paprika can make it feel extra special and festive without much extra effort.

Make Ahead and Storage

Storing Leftovers

I let the hash cool completely, then store it in an airtight container in the fridge for up to 3 days. I usually keep the avocado and eggs separate if I’m planning to save leftovers, to keep them fresh and creamy.

Freezing

Frozen sweet potato hash can be a lifesaver—just freeze in portioned containers without the eggs or avocado. When you want it, thaw overnight in the fridge and reheat on the stove or in the microwave. Eggs and avocado are best fresh, so add those when serving.

Reheating

I prefer reheating leftovers gently on the stovetop over medium heat, stirring occasionally to prevent sticking. If you heat too fast, sweet potatoes can dry out, so take your time and add a splash of water if needed. Then, just add fresh sliced avocado and a quickly fried or poached egg on top.

FAQs

Final Thoughts

This Sweet Potato Hash with Eggs, Avocado, and Kale Recipe has become one of my all-time favorite meals because it’s just so easy, wholesome, and delicious every single time. If you’re looking for a dish that feels special but isn’t fussy, I can’t recommend this enough. Grab those sweet potatoes, fire up the skillet, and enjoy every colorful, comforting bite like you’re sharing it with a good friend over a relaxed meal.

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