Description
A vibrant and nutritious Sweet Potato Hash featuring tender sweet potatoes, sautéed poblano peppers, kale, and perfectly cooked eggs. This versatile dish is ideal for breakfast, lunch, or dinner, enhanced with creamy avocado, fresh cilantro, hot sauce, and lime wedges for a burst of flavor.
Ingredients
Scale
Vegetables and Herbs
- 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)
Oils and Spices
- 4 teaspoons avocado oil
- 1 teaspoon chili powder
- Sea salt, to taste (approximately ½ teaspoon total)
- Freshly ground black pepper, to taste
Proteins
- 4 large eggs
Condiments
- Hot sauce (for serving)
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 softened. Remove the mixture from the pan 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 crispy on the edges.
- 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 torn kale leaves until the kale wilts and everything is evenly mixed.
- Cook the Eggs: Make 4 shallow wells in the hash mixture. Crack one egg into each well. Reduce the heat to medium-low, cover the skillet, and cook for 3 to 5 minutes, or until the eggs are just set to your liking. Season with additional salt and freshly ground black pepper to taste.
- Finish and Serve: Top the hash with sliced avocado and garnish with fresh cilantro leaves if desired. Serve immediately with hot sauce and lime wedges for squeezing on top to add brightness and heat.
Notes
- This dish is perfect for any meal of the day and is especially satisfying for breakfast or brunch.
- The crispy sweet potatoes add wonderful texture contrast to the tender sautéed veggies and runny eggs.
- Customize by adding other toppings such as cheese, salsa, or different herbs.
- For a spicier kick, increase the amount of chili powder or add cayenne pepper.
- Use a non-stick skillet for easy cooking and cleanup.
Nutrition
- Serving Size: 1 serving (about half the recipe)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 11 g
- Cholesterol: 185 mg
