Sweet Potato Hash with Eggs, Avocado, and Poblano Peppers Recipe

I absolutely love this Sweet Potato Hash with Eggs, Avocado, and Poblano Peppers recipe because it hits all the right notes — it’s hearty, colorful, and packs a flavorful punch that makes breakfast feel like a celebration. The smoky poblano peppers combined with tender sweet potatoes and creamy avocado make for a dish that’s not only delicious but comforting in the best way. Whether you’re cooking for a lazy weekend brunch or a quick weekday breakfast, this hash is both satisfying and nourishing.

When I first tried this recipe, I was immediately hooked by how the eggs cook perfectly atop the sweet potato and veggie medley, creating a beautiful plate that’s as appealing visually as it is on the palate. You’ll find that the slight spice from the chili powder and poblano peppers contrasts beautifully with the cool creaminess of the avocado and the lime’s tang, giving every bite a balanced complexity that’s hard to beat. Trust me, this Sweet Potato Hash with Eggs, Avocado, and Poblano Peppers recipe is one of those dishes you’ll want to make again and again.

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Ingredients You’ll Need

The ingredients in this Sweet Potato Hash with Eggs, Avocado, and Poblano Peppers recipe come together in a way that’s fresh, hearty, and incredibly colorful. Each component plays its part — from the slightly spicy poblano to the creamy avocado — making for a dish that’s as wholesome as it is tasty.

• Avocado oil: A healthy, high smoke point oil perfect for sautéing without burning flavors.
• Red onion: Adds a sharp sweetness that mellows out nicely when cooked.
• Poblano pepper: Brings a mild smoky heat that adds depth without overwhelming the dish.
• Garlic cloves: Thinly sliced for a gentle, aromatic punch.
• Sweet potato: The star of the dish — cubed for quick, even cooking and natural sweetness.
• Chili powder: Adds warmth and a little extra kick to complement the poblano.
• Lacinato kale: Provides a tender green boost that cooks down beautifully in the hash.
• Eggs: Cracked on top to cook gently, adding richness and creaminess.
• Avocado: Sliced fresh for a creamy contrast that’s truly irresistible.
• Fresh cilantro: Optional, but I love how it adds a bright herbal note as a garnish.
• Hot sauce: For serving, to dial up the heat if you crave it.
• Lime wedges: A squeeze of fresh lime juice really brightens the whole dish.
• Sea salt and freshly ground black pepper: Essential for seasoning throughout the cooking process.

Variations

I love encouraging you to make this Sweet Potato Hash with Eggs, Avocado, and Poblano Peppers recipe your own by swapping in what you have or prefer. I often play around with the veggies or seasonings depending on the season or what’s in my fridge.

• Variation: I’ve swapped kale for spinach when I wanted a more tender green, and it worked beautifully without changing the texture much.
• Variation: If you prefer a bit more heat, adding a diced jalapeño alongside the poblano amps up the spice level just right.
• Variation: For a heartier version, toss in some cooked chorizo or black beans — my family goes crazy for the added protein.
• Variation: You can easily make this vegan by omitting the eggs and topping with extra avocado or some tangy vegan sour cream.

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

Step 1: Sauté the aromatics until soft and fragrant

Heat 2 teaspoons of avocado oil in a large skillet over medium heat — I use a skillet with a lid for this recipe, it helps the eggs cook perfectly later. Throw in the chopped red onion, diced poblano pepper, thinly sliced garlic, and a pinch of sea salt. Cook everything, stirring now and then, for about 3 to 5 minutes until the onions and poblano soften nicely and the garlic becomes fragrant but not browned. Then, scoop this mixture out and set it aside for later.

Step 2: Cook the sweet potatoes until fork-tender

In the same skillet, add the remaining 2 teaspoons of avocado oil. Toss in your cubed sweet potatoes with another sprinkle of sea salt. Keep stirring every few minutes so they brown evenly and don’t stick or burn. After about 8 to 10 minutes, pierce a cube with a fork — if it slides in easily, you’re good to move on. Then, add back the sautéed vegetables, sprinkle the chili powder over everything, and stir to combine. Toss in your torn kale leaves last and stir them in so they start wilting.

Step 3: Crack the eggs right on top and cook gently

Now for the best part! Use a spoon to make four shallow wells in your hash and crack one egg into each well. Lower the heat to medium-low, cover the skillet with the lid, and let the eggs cook gently for 3 to 5 minutes until the whites are set but the yolks are still beautifully runny — or cooked to your liking. This method locks in moisture and creates a tender, luscious texture that I absolutely love. Season the whole skillet with salt and freshly ground pepper before serving.

Step 4: Top with avocado and fresh garnishes

Slice up your ripe avocado and arrange it over the hash. If you like, sprinkle some fresh cilantro leaves on top to add a pop of bright herbaceousness. Offer lime wedges on the side and a drizzle of your favorite hot sauce for guests or family members who want an extra kick. This finishing touch brings everything together in a way that’s visually gorgeous and tastes incredible.

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

Garnishes

I actually love topping this hash with bright fresh cilantro – it gives a pop of color and freshness that pairs so well with the bold flavors. Fresh lime wedges are a must for me; squeezing a little lime brightens every bite. If you like a bit of heat, a good quality smoky hot sauce takes this dish to the next level.

Side Dishes

Whenever I serve this hash, I like pairing it with a simple green salad dressed in lemon vinaigrette or some crusty toast to scoop up the runny yolks. For a heartier meal, crispy bacon or a side of black beans rounds it out beautifully.

Creative Ways to Present

For special occasions, I’ve plated this hash in individual cast iron skillets — it makes for a fun presentation and keeps everything warm longer. Another way I fancy it is to layer the hash in a breakfast bowl with quinoa or farro for an Instagram-worthy brunch look that’s filling and vibrant.

Make Ahead and Storage

Storing Leftovers

I usually store leftover hash in an airtight container in the fridge for up to 3 days. The flavors actually develop nicely overnight, and it reheats well for a speedy breakfast or lunch later in the week.

Freezing

I’ve had good luck freezing the hash portion (without eggs and avocado). Just cool it completely, portion it into freezer-safe bags or containers, and it’ll keep for up to 2 months. When ready, thaw overnight and add fresh eggs and avocado when reheating.

Reheating

Reheat the hash gently in a skillet over medium heat or in the microwave until warmed through. Then crack fresh eggs on top and cook to your preference for best texture — this keeps the eggs fresh and avoids rubberiness from reheating.

FAQs

Final Thoughts

This Sweet Potato Hash with Eggs, Avocado, and Poblano Peppers recipe has become a staple in my kitchen because it’s so simple to make yet packs tons of flavor and nutrition. I love sharing it with friends because it feels like an upgrade to everyday breakfast without requiring fancy ingredients or complicated steps. If you want a dish that fills you up, tastes amazing, and looks vibrant on your plate, give this hash a try — I promise, you’ll be hooked just like I was.

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