Sweet Potato Hash with Crispy Veggies and Poached Eggs Recipe
This Sweet Potato Hash is a hearty and healthy breakfast (or lunch/dinner) dish featuring crispy sautéed sweet potatoes, poblano peppers, kale, and perfectly cooked eggs. Enhanced with vibrant flavors from chili powder, fresh avocado, cilantro, and a squeeze of lime, it’s a nutritious and satisfying meal to start your day or enjoy any time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 to 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Vegetables and Produce
- ½ small red onion, chopped
- 1 poblano pepper, stemmed, seeded, and chopped
- 2 garlic cloves, thinly sliced
- 1 large sweet potato, cut into ½-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 (about ½ teaspoon total)
- Freshly ground black pepper, to taste
- Hot sauce, for serving
Protein
- 4 large eggs
Instructions
- Sauté Aromatics: Heat 2 teaspoons of avocado oil in a large lidded skillet over medium heat. Add the chopped onion, poblano pepper, sliced garlic, and ¼ teaspoon sea salt. Cook, stirring occasionally, for 3 to 5 minutes until the vegetables are softened. 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 ¼ teaspoon sea salt. Cook over medium heat, stirring occasionally, for 8 to 10 minutes, or until the sweet potatoes are fork-tender and beginning to crisp on the edges.
- Combine Vegetables and Kale: Return the sautéed onion, poblano, and garlic mixture to the skillet with the sweet potatoes. Stir in the chili powder and torn kale leaves until the kale wilts slightly.
- Add Eggs and Cook: Create 4 shallow wells in the vegetable hash and crack one egg into each well. Reduce the heat to medium-low, cover the skillet, and cook for 3 to 5 minutes until the eggs are just set to your liking. Season with additional salt and freshly ground black pepper to taste.
- Garnish and Serve: Top the hash with sliced avocado and garnish with fresh cilantro leaves if desired. Serve warm with hot sauce and lime wedges on the side to squeeze over the dish for extra brightness.
Notes
- Make sure to cut the sweet potatoes into uniform ½-inch cubes for even cooking.
- You can substitute kale with spinach or Swiss chard if preferred.
- Adjust the chili powder and hot sauce amounts for your preferred level of spice.
- Covering the skillet when cooking the eggs helps them set evenly without overcooking the hash beneath.
- This recipe can easily be doubled for more servings.
