Description

This Sweet Potato Hash is a vibrant and nutritious one-pan meal perfect for any time of day. Featuring tender sweet potatoes, sautéed poblano peppers, red onions, garlic, and leafy kale, it’s topped with perfectly cooked eggs and creamy avocado slices. Finished with fresh cilantro, hot sauce, and lime wedges, this dish delivers a satisfying blend of flavors and textures that is both wholesome and delicious.

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

Oils and Seasonings

4 teaspoons avocado oil
1 teaspoon chili powder
Sea salt, to taste
Freshly ground black pepper, to taste
Hot sauce, for serving

Protein

4 large eggs

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Aromatics: Heat 2 teaspoons of avocado oil in a large lidded skillet over medium heat. Add the chopped red onion, poblano pepper, sliced garlic, and ¼ teaspoon sea salt. Cook, stirring occasionally, for 3 to 5 minutes until the vegetables are softened and fragrant. Remove from the skillet and set aside.
Cook the Sweet Potatoes: In the same skillet, heat the remaining 2 teaspoons of avocado oil. Add the cubed sweet potatoes and ¼ teaspoon sea salt. Stir occasionally and cook for 8 to 10 minutes until the sweet potatoes are tender and easily pierced with a fork.
Combine Vegetables and Season: Return the sautéed onion, poblano, and garlic mixture to the skillet with the sweet potatoes. Sprinkle in the chili powder and add the torn lacinato kale. Stir to combine and allow the kale to wilt slightly.
Cook the Eggs: Using a spoon, make 4 shallow wells in the hash mixture. 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 until the eggs are just set but yolks remain soft.
Season and Serve: Season the hash with additional sea salt and freshly ground black pepper to taste. Top with sliced avocado and garnish with fresh cilantro leaves if desired. Serve immediately with hot sauce and lime wedges on the side for added flavor.

Notes

You can substitute kale with spinach or Swiss chard if preferred.
For a spicier version, add diced jalapeño peppers along with the poblano.
To make it vegan, skip the eggs and add more veggies or tofu.
Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.

Nutrition

Serving Size: 1/4 of recipe
Calories: 320
Sugar: 5g
Sodium: 210mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 10g
Cholesterol: 185mg