Sweet Potato Hash with Eggs, Avocado, and Chili Powder Recipe

I absolutely love this Sweet Potato Hash with Eggs, Avocado, and Chili Powder Recipe because it brings together so many flavors and textures in one comforting skillet. The sweet potatoes get perfectly tender and slightly caramelized, while the chili powder adds just the right hint of smoky heat. When I first tried this recipe, I was hooked instantly—it’s one of those dishes you can whip up quickly, yet it feels like a special brunch treat.

You’ll find that this recipe works incredibly well for weekend breakfasts or casual dinners when you want something hearty but simple. The creamy avocado and runny eggs balance the spice, and the bright lime wedge at the end adds such a refreshing pop. Trust me, once you try this Sweet Potato Hash with Eggs, Avocado, and Chili Powder Recipe, it’ll become a go-to in your rotation too.

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Ingredients You’ll Need

Each ingredient in this Sweet Potato Hash with Eggs, Avocado, and Chili Powder Recipe plays a vital role — from the creamy avocado that cools the heat, to the kale which adds a nice green touch. Here’s a little rundown of what you’ll want to have ready.

• Avocado oil: A neutral-flavored oil great for high-heat cooking without overpowering other flavors.
• Red onion: Adds sweetness and a bit of tang when sautéed — I prefer using a small one so it doesn’t dominate.
• Poblano pepper: Mildly spicy and earthy; seeding it keeps the heat manageable but flavorful.
• Garlic cloves: Thinly sliced so they soften quickly and infuse the hash with their aroma.
• Sweet potato: The star of the dish, diced evenly for even cooking and perfect bite-sized pieces.
• Chili powder: This packs the hash with warmth and subtle smokiness—don’t skip it!
• Lacinato kale: Also called dinosaur kale; its tender texture cooks nicely here without being too tough.
• Eggs: Fresh and large, cracked right into the hash for that satisfying runny yolk finish.
• Avocado: Sliced fresh to add creaminess and balance the spices perfectly.
• Fresh cilantro leaves: Optional, but I love how it adds a pop of color and freshness on top.
• Hot sauce: To amp up the heat as you like, served on the side.
• Lime wedges: For squeezing over at the end, bringing brightness and zing to every bite.
• Sea salt and freshly ground black pepper: Essential for seasoning each element to taste.

Variations

I’ve played around with this Sweet Potato Hash with Eggs, Avocado, and Chili Powder Recipe quite a bit, and honestly, it’s such a flexible base you can easily swap ingredients to suit your taste or dietary needs. Don’t be afraid to get creative!

• Add Protein: I’ve added cooked chorizo or breakfast sausage for extra heartiness — it pairs so well with the sweet potatoes and spices.
• Mozzarella or Feta: Crumbled cheese brightens up the dish and adds creaminess if you want a cheesy twist.
• Swap the greens: Sometimes I use spinach or Swiss chard instead of kale for a softer texture.
• Make it vegan: Skip the eggs, or scramble tofu with the chili powder for a satisfying vegan version.

How to Make Sweet Potato Hash with Eggs, Avocado, and Chili Powder Recipe

Step 1: Sauté Your Base Veggies Until Soft and Aromatic

Start by heating half the avocado oil in a large skillet over medium heat. Toss in the chopped red onion, poblano pepper, garlic slices, and a pinch of sea salt to draw out their natural sweetness. Keep stirring occasionally and cook for about 3 to 5 minutes or until everything is softened but not browned. I like to remove them once tender and set aside so the sweet potatoes get their time to shine without overwhelming competition.

Step 2: Cook Sweet Potatoes Until Tender and Slightly Crisp

Next, add the remaining avocado oil to your skillet and let it heat up. Add the cubed sweet potatoes along with another sprinkle of salt, then cook over medium heat, stirring every few minutes. This step takes about 8 to 10 minutes — you’re aiming for fork-tender sweet potatoes with just a hint of crispiness at the edges. Patience here pays off by developing nice texture and deep flavor.

Step 3: Combine Veggies, Season with Chili Powder, and Add Kale

Once the sweet potatoes are soft and almost caramelized, stir the sautéed onion and poblano mixture back into the skillet. Sprinkle the chili powder evenly over the hash, then toss in the torn kale leaves. Cook everything together for a minute or two, stirring gently to let the kale wilt but stay vibrantly green. This is when those spicy, smoky flavors really start to come alive!

Step 4: Crack in the Eggs, Cover, and Settle in for the Final Cook

Make four little wells in the hash with your spoon and carefully crack an egg into each one. Reduce the heat to medium-low and cover the skillet. Let the eggs cook for about 3 to 5 minutes, or until the whites set but the yolks are still slightly runny. This little step is what makes the dish feel extra special — soft, gooey egg yolks mixing into the spicy sweet potatoes is pure morning magic.

Step 5: Garnish and Serve with Fresh Avocado and Lime

Before serving, top your hash with creamy slices of ripe avocado and sprinkle fresh cilantro if you like. Don’t forget those lime wedges to squeeze over just before eating — the acidity brightens every bite and balances out the rich eggs and potatoes. Add hot sauce on the side if you want an extra kick. I promise this finishing touch makes all the difference!

How to Serve Sweet Potato Hash with Eggs, Avocado, and Chili Powder Recipe

Garnishes

I always top mine with fresh cilantro and extra avocado slices—there’s something so satisfying about that creamy, herby finish. Plus, if you like a little extra zip, a couple of dashes of your favorite hot sauce really elevate the dish. For a fresh twist, a sprinkle of cotija cheese or a dollop of sour cream can be delightful too.

Side Dishes

This hash stands strong on its own, but I enjoy serving it with a side of crusty toast or warm corn tortillas to scoop up every bit. For something lighter, a crisp green salad with a citrus vinaigrette complements it perfectly. If you’re making this for dinner, a side of black beans or refried beans adds protein and rounds out the meal beautifully.

Creative Ways to Present

I’ve sometimes plated this hash in individual cast iron skillets for a cozy, rustic vibe during brunch parties. Another fun idea is spreading the hash on toasted baguette slices for a sweet potato hash bruschetta appetizer. For meal prep, dividing it into bowls with eggs on top makes for an Instagram-worthy breakfast ready to reheat during the week.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover hash (without the eggs) in an airtight container in the fridge for up to 3 days. The flavors actually develop even more overnight! Just be sure to add fresh avocado and cook eggs fresh when reheating for the best texture.

Freezing

You can freeze the cooked sweet potato and veggie mix before adding eggs — just cool it completely, portion into freezer-safe containers, and freeze up to 2 months. When ready, thaw overnight in the fridge and then reheat gently before cracking fresh eggs on top.

Reheating

I reheat leftovers gently in a non-stick pan over medium heat, stirring occasionally until warmed through. Adding a tiny splash of water helps prevent sticking and keeps the hash moist. Always add fresh eggs and avocado to retain that made-from-scratch magic.

FAQs

Final Thoughts

This Sweet Potato Hash with Eggs, Avocado, and Chili Powder Recipe has genuinely become one of my favorite dishes to make when I want something both comforting and vibrant. It’s packed with flavor, surprisingly easy to prepare, and feels just special enough for brunch but casual enough for easy weeknight dinners. I hope you enjoy making it as much as I do — be sure to add your own twists and savor every bite!

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