Description
This Sweet Potato Hash is a hearty and flavorful breakfast or brunch dish featuring tender sweet potatoes, sautéed poblano peppers, onions, garlic, and kale, topped with perfectly cooked eggs, creamy avocado, and fresh cilantro. Served with hot sauce and lime wedges, it offers a balanced blend of spicy, tangy, and savory flavors that are both nutritious and satisfying.
Ingredients
Scale
Vegetables and Aromatics
- 1/2 small red onion, chopped
- 1 poblano pepper, stemmed, seeded, and chopped
- 2 garlic cloves, thinly sliced
- 1 large sweet potato, cut into 1/2-inch cubes
- 4 leaves lacinato kale, stemmed and torn
- 1 avocado, sliced
- Fresh cilantro leaves, for garnish (optional)
- Lime wedges, for squeezing
Spices and Seasonings
- 1 teaspoon chili powder
- Sea salt, to taste (approximately 1/2 teaspoon divided)
- Freshly ground black pepper, to taste
Oils and Fats
- 4 teaspoons avocado oil
Protein
- 4 large eggs
Condiments
- Hot sauce, for serving
Instructions
- Sauté aromatics: Heat 2 teaspoons of avocado oil in a large lidded skillet over medium heat. Add the chopped onion, poblano pepper, thinly sliced garlic, and ¼ teaspoon sea salt. Cook, stirring occasionally, for 3 to 5 minutes until the vegetables are softened but not browned. Remove the mixture from the pan and set aside.
- Cook sweet potatoes: Add the remaining 2 teaspoons of avocado oil to the skillet. Add the cubed sweet potatoes and another ¼ teaspoon sea salt. Cook, stirring occasionally, for 8 to 10 minutes, or until the sweet potatoes are fork-tender and starting to lightly caramelize.
- Combine vegetables and season: Return the sautéed onion, poblano, and garlic mixture to the skillet with the sweet potatoes. Stir in the chili powder and torn kale leaves, allowing the kale to wilt slightly.
- Cook eggs in hash: Make four shallow wells within the vegetable mixture and carefully crack one egg into each well. Reduce the heat to medium-low, cover the skillet with a lid, and cook for 3 to 5 minutes, or until the eggs are just set with runny yolks or cooked through to your preference. Season with additional salt and freshly ground black pepper to taste.
- Serve and garnish: Top the hash with sliced avocado and garnish with fresh cilantro leaves if desired. Serve with hot sauce and lime wedges on the side for squeezing over the dish to add brightness and zest.
Notes
- You can swap lacinato kale for spinach or Swiss chard if preferred.
- Cooking times for eggs can be adjusted based on desired doneness.
- Leftover hash can be refrigerated and reheated; add fresh avocado slices when serving.
- For extra protein, add cooked beans or sausage.
- Use a non-stick skillet to prevent sticking and make cleanup easier.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 280
- Sugar: 4g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 185mg
