Description

This vibrant Sweet Potato Hash is a hearty and flavorful one-pan meal perfect for breakfast or brunch. It combines tender sweet potatoes, sautéed onions, poblano peppers, and kale with perfectly cooked eggs on top. Finished with creamy avocado slices, fresh cilantro, and a splash of hot sauce and lime, it’s a nutritious and satisfying dish with a delightful mix of textures and tastes.

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 Oils

4 teaspoons avocado oil, divided
1 teaspoon chili powder
Sea salt and freshly ground black pepper, to taste

Protein

4 large eggs

Condiments

Hot sauce, for serving

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Instructions

Sauté Aromatics: Heat 2 teaspoons of avocado oil in a large lidded skillet over medium heat. Add the chopped red onion, poblano pepper, garlic, and ¼ teaspoon sea salt. Cook, stirring occasionally, for 3 to 5 minutes or until the vegetables have softened. Remove from the skillet and set aside.
Cook Sweet Potatoes: In the same skillet, heat the remaining 2 teaspoons of avocado oil. Add the cubed sweet potatoes and ¼ teaspoon sea salt. Cook, stirring occasionally, for 8 to 10 minutes or until the sweet potatoes are fork-tender and lightly browned.
Combine Vegetables & Kale: Return the sautéed onion, poblano, and garlic mixture to the skillet with the sweet potatoes. Stir in the chili powder and the torn kale leaves, mixing well to combine and slightly wilt the kale.
Add Eggs: Make 4 shallow wells in the hash 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 to your liking.
Season and Garnish: Season the dish with salt and freshly ground black pepper to taste. Top the hash with sliced avocado and garnish with fresh cilantro leaves if desired. Serve hot with lime wedges for squeezing and hot sauce on the side.

Notes

Use a large skillet with a lid to ensure even cooking and steaming of eggs.
Adjust the cooking time for the eggs depending on whether you prefer runny or fully cooked yolks.
For a spicier version, add diced jalapeño or a pinch of cayenne pepper.
This recipe serves 2 to 4 people, adjust ingredient quantities accordingly.
Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid overcooking the eggs.

Nutrition

Serving Size: 1/4 recipe
Calories: 320
Sugar: 5g
Sodium: 250mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 12g
Cholesterol: 185mg