Description

This Sweet Potato Hash is a vibrant and nutritious skillet breakfast featuring tender sweet potatoes, sautéed poblano peppers, red onions, and kale, topped with perfectly cooked eggs and creamy avocado slices. Enhanced with chili powder for a mild kick and served with fresh cilantro, lime wedges, and hot sauce, this dish is a wholesome and flavorful way to start your day.

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 Seasonings

1 teaspoon chili powder
Sea salt and freshly ground black pepper, to taste

Oils and Fats

4 teaspoons avocado oil

Proteins

4 large eggs

Condiments

Hot sauce, for serving

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Instructions

Sauté Aromatics and Peppers: Heat 2 teaspoons of avocado oil in a large lidded skillet over medium heat. Add chopped red onion, poblano pepper, thinly sliced garlic, and ¼ teaspoon sea salt. Cook, stirring occasionally, for 3 to 5 minutes until softened. Remove the mixture 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 slightly browned.
Combine Vegetables and Season: 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, allowing the kale to wilt slightly among the other vegetables.
Cook Eggs on Hash: Use a spoon to create four shallow wells in the hash. 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 egg whites are set but yolks remain slightly runny, or to your preferred doneness. Season with salt and freshly ground black pepper to taste.
Garnish and Serve: Top the hash with sliced avocado and garnish with fresh cilantro leaves, if using. Serve with hot sauce on the side and lime wedges for squeezing to add a fresh, tangy flavor.

Notes

For firmer egg yolks, cook covered for an extra 1-2 minutes until yolks reach desired doneness.
Substitute kale with spinach if preferred; add spinach towards the end as it wilts faster.
Remove skins of sweet potatoes before dicing if desired, though skin adds extra nutrients and texture.
Adjust chili powder quantity for more or less heat according to taste.
Use a non-stick skillet to prevent sticking or sticking oils adequately to your skillet.
This dish can be doubled easily to serve a larger crowd.

Nutrition

Serving Size: 1/4 of recipe
Calories: 290 kcal
Sugar: 5 g
Sodium: 220 mg
Fat: 18 g
Saturated Fat: 3.5 g
Unsaturated Fat: 13.5 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 5 g
Protein: 9 g
Cholesterol: 185 mg