Name: Sweet Potato Hash with Eggs and Avocado Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 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; Fresh cilantro leaves (for garnish, optional); 1 avocado, sliced; Lime wedges (for squeezing); 4 teaspoons avocado oil; 1 teaspoon chili powder; Sea salt, to taste (approximately ½ teaspoon total); Freshly ground black pepper, to taste; 4 large eggs; Hot sauce (for serving)

If you’re on the hunt for a breakfast that’s both hearty and healthy, I’m excited to share my go-to Sweet Potato Hash with Eggs and Avocado Recipe. This dish has become a staple in my kitchen because it strikes the perfect balance between comforting and fresh. Imagine tender sweet potatoes, vibrant veggies, runny eggs, and creamy avocado all in one skillet—you’re going to love how everything comes together with those little bursts of flavor. Stick with me here because this recipe is fan-freaking-tastic and much easier than it looks!

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Why You’ll Love This Recipe

Simple Ingredients: You probably already have most of these in your pantry and fridge, so no complicated shopping trips needed.
Comfort Meets Nutrition: Sweet potatoes provide a natural sweetness and nutrients while eggs and avocado add protein and healthy fats.
One-Pan Wonder: Minimal cleanup since everything cooks in one skillet—one of my favorite kitchen wins.
Versatile Meal: Perfect for breakfast, lunch, or dinner, and easily customizable to your taste.

A white pan filled with four sunny-side-up eggs with bright yellow yolks, surrounded by cooked dark green kale and orange sweet potato cubes. On top of the eggs and vegetables, there are light green avocado slices arranged evenly, and fresh cilantro leaves scattered for garnish. The pan rests on a white marbled surface, with a gray and white striped cloth on the right side of the pan handle. In the background, there is a wooden bowl with lime wedges and some green cilantro leaves scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Sweet Potato Hash with Eggs and Avocado Recipe is how all the fresh, flavor-packed ingredients come together effortlessly. Here’s a quick rundown of what you’ll need and why these choices really make this dish shine.

Avocado oil: I love this oil because it has a high smoke point and a mild flavor, perfect for sautéing without overpowering anything.
Red onion: Adds a subtle sweetness and crunch that contrast nicely with the soft sweet potatoes.
Poblano pepper: Brings a gentle heat and earthiness without being too spicy, which balances the dish.
Garlic cloves: Thinly sliced garlic infuses the hash with a wonderful aroma and rich flavor.
Sweet potato: The star ingredient—cut into ½-inch cubes for even cooking and that perfect tender-but-not-mushy texture.
Chili powder: Adds smoky warmth that wakes up the whole dish.
Lacinato kale: I like using this variety for its slightly chewy texture and deep green color, which holds up well in the skillet.
Large eggs: The crown jewel on top—you want runny yolks to mingle with the veggies for maximum flavor.
Avocado: Sliced fresh for creaminess and a cooling contrast to the spice.
Fresh cilantro leaves (optional): I always add these for a fresh herbal pop, but you can skip if you’re not a cilantro fan.
Hot sauce: Because a little extra heat never hurts, especially drizzled on right before serving.
Lime wedges: The bright citrus squeeze lifts all the flavors in a simple but powerful way.
Sea salt and freshly ground black pepper: Essential to season everything perfectly.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Sweet Potato Hash with Eggs and Avocado Recipe is like a blank canvas—you can easily swap, add, or omit ingredients to fit your mood or what’s in the fridge. Here are a few ways I like to mix things up.

Protein Boost: Sometimes I toss in cooked chorizo or black beans for an extra punch of flavor and protein.
Veggie Switch-Up: I’ve swapped kale for spinach or even sautéed mushrooms for a different texture but just as much yum.
Dairy Addition: A sprinkle of feta or cotija cheese on top adds a savory twist that my family absolutely adores.
Spice Level: If you like things hotter, add some diced jalapeños or a pinch of cayenne with the chili powder.
Make it Vegan: Skip the eggs and add extra avocado or a dollop of vegan sour cream to keep it creamy and satisfying.

How to Make Sweet Potato Hash with Eggs and Avocado Recipe

Step 1: Sauté Your Veggies to Flavor Perfection

Start by heating 2 teaspoons of avocado oil in a large skillet over medium heat. Add the chopped red onion, poblano pepper, sliced garlic, and a pinch of sea salt. Stir occasionally and cook for about 3 to 5 minutes until everything softens but still holds a little bite. Don’t rush this part—these veggies develop the base flavor that makes the whole dish sing. Once softened, transfer them to a bowl and set aside for now.

Step 2: Cook the Sweet Potatoes Until Tender and Slightly Crispy

In the same skillet, pour in the remaining 2 teaspoons of avocado oil and heat over medium heat. Toss in the sweet potato cubes with another pinch of sea salt. This step takes about 8 to 10 minutes and requires occasional stirring to make sure the sweet potatoes cook evenly and get just a little crispy on the edges—my favorite part! You’ll know they’re ready when a fork slides in easily but they still keep their shape.

Step 3: Bring it All Together with Spices and Greens

Return the sautéed onions and poblanos to the skillet with the sweet potatoes. Sprinkle in the chili powder and add the kale leaves. Stir everything together so the kale starts to wilt and the chili powder coats the veggies evenly. This is where the magic happens—the smokiness and greens add layers of flavor and texture.

Step 4: Crack the Eggs and Let Them Set

Using a spoon, make four small wells in the hash. Crack one egg into each well. Lower the heat to medium-low and cover the skillet with a lid. Cook the eggs for 3 to 5 minutes, depending on how you like your yolks. I personally love a runny yolk that mingles into the hash—the creamy richness is unbeatable. Season with salt and pepper as you like.

Step 5: Finish with Avocado, Cilantro, and A Squeeze of Lime

Once the eggs are set to your liking, gently top the hash with the sliced avocado and sprinkle fresh cilantro leaves if you’re using them. A drizzle of hot sauce and a squeeze of lime juice right at the table add that extra zing that’ll have your family coming back for seconds. And that’s it—this Sweet Potato Hash with Eggs and Avocado Recipe is ready to enjoy!

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Pro Tips for Making Sweet Potato Hash with Eggs and Avocado Recipe

Pre-cut Veggies: Chop all your veggies ahead of time and keep them ready to go—it makes the cooking process smoother and more enjoyable.
Use a Good Non-Stick Skillet: This helps prevent the sweet potatoes from sticking and aids in quick cleanup.
Cover When Cooking Eggs: Trapping the steam helps the egg whites set without overcooking the yolks.
Don’t Overcrowd the Pan: Giving your sweet potato cubes enough space ensures they brown nicely instead of steaming.

How to Serve Sweet Potato Hash with Eggs and Avocado Recipe

A white pan contains a colorful mix of cooked ingredients. At the base, there are four sunny-side-up eggs with bright yellow yolks and soft white edges. Around and between the eggs, small, orange cubes of cooked sweet potatoes are spread, mixed with dark green leafy cooked kale bits. On top of this base are slices of light green avocado placed evenly around the eggs. Fresh green cilantro leaves are scattered across the dish, adding a fresh touch. The food is lightly sprinkled with black pepper. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top this hash with a few slices of fresh avocado because it balances the spice and adds creamy texture. Cilantro is my secret weapon—its fresh, citrusy notes brighten the whole dish. And I never skip a couple of lime wedges to squeeze over the top along with a dash of my favorite hot sauce for that little kick of heat.

Side Dishes

This hash is pretty filling on its own, but sometimes I pair it with warm, crusty toast or a simple side salad of mixed greens dressed lightly with lemon vinaigrette. For a heartier meal, black beans or refried beans complement the flavors beautifully.

Creative Ways to Present

When I serve this for brunch guests, I like to plate the hash on a big platter with avocado slices fanned out beautifully on top and little bowls of hot sauce, lime wedges, and cilantro on the side. It’s colorful, inviting, and gives everyone a chance to customize their plates to their liking.

Make Ahead and Storage

Storing Leftovers

I usually store leftover hash (without eggs) in an airtight container in the fridge for up to 3 days. The sweet potato and veggies keep well, making it easy to reheat for a quick meal. Just add fresh eggs when you’re ready to eat.

Freezing

If you want to freeze the hash, I recommend skipping the eggs and avocado beforehand. Freeze the sweet potato and veggie mix in portion-sized containers or bags for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat the hash gently on the stovetop or in the microwave until warmed through and crispy again (a quick pan toss with a little oil works wonders). Then, crack fresh eggs on top and cook them fresh for the best taste and texture.

FAQs

Can I make Sweet Potato Hash with Eggs and Avocado Recipe vegan?

Absolutely! Just skip the eggs and avocado, or replace eggs with scrambled tofu or chickpea flour “eggs,” and add extra veggies or plant-based sour cream for richness.
What type of sweet potatoes work best?

I prefer the standard orange-fleshed sweet potatoes as they become tender quickly and have a natural sweetness that balances the spices nicely.
Can I prepare parts of this ahead of time?

Yes, you can chop veggies the night before and even cook the sweet potato hash in advance—just add fresh eggs and avocado at serving time for best results.
How do I get the eggs perfectly cooked on top?

Make shallow wells in the hash, crack the eggs in, then cover the pan on low heat to gently steam them—this helps whites set while keeping yolks perfectly runny.

Final Thoughts

This Sweet Potato Hash with Eggs and Avocado Recipe has become one of my favorite ways to start the day because it’s not only delicious but nourishing and easy to whip up any time. I love how adaptable it is, and I’m always excited to see how my family lights up when I serve it with a drizzle of hot sauce and that creamy avocado. If you’re looking for a breakfast (or brunch, or even dinner!) that’s full of flavor, texture, and just a little bit special, give this recipe a try—you’ll be so glad you did.