Sweet Potato Hash with Eggs, Avocado, and Cilantro Recipe
This Sweet Potato Hash recipe is a flavorful and healthy meal perfect for breakfast, lunch, or dinner. Featuring crispy sweet potatoes, sautéed poblano pepper, red onion, garlic, and kale, all topped with perfectly cooked eggs, creamy avocado, and optional fresh cilantro, hot sauce, and lime for added zest. It’s an easy skillet dish that brings savory and spicy elements together for a satisfying and nutritious bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 2 to 4
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables & Spices
- 4 teaspoons avocado oil
- 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
- 1 teaspoon chili powder
- 4 leaves lacinato kale, stemmed and torn
- Sea salt and freshly ground black pepper, to taste
Protein & Garnishes
- 4 large eggs
- 1 avocado, sliced
- Fresh cilantro leaves, for garnish (optional)
- Hot sauce, for serving
- Lime wedges, for squeezing
Instructions
- Sauté the aromatics: Heat 2 teaspoons of avocado oil in a large lidded skillet over medium heat. Add the chopped red onion, poblano pepper, sliced garlic, and ¼ teaspoon sea salt. Cook, stirring occasionally, for 3 to 5 minutes or until the vegetables soften. Remove the mixture from the skillet and set aside.
- Cook the sweet potatoes: Add the remaining 2 teaspoons of avocado oil to the skillet. Place the sweet potato cubes into the skillet with ¼ teaspoon sea salt. Cook, stirring occasionally, for 8 to 10 minutes until the sweet potatoes are fork-tender and slightly crispy on the edges.
- Combine vegetables and kale: Return the sautéed onion, poblano, and garlic back to the skillet with the sweet potatoes. Stir in the chili powder and torn kale leaves, mixing well to combine and allowing the kale to wilt slightly.
- Add and cook the eggs: Make four shallow wells in the sweet potato hash mixture. Crack one egg into each well. Reduce the heat to medium-low and cover the skillet. Cook for 3 to 5 minutes, until the eggs are just set but the yolks remain slightly runny. Season with additional salt and freshly ground black pepper to taste.
- Serve and garnish: Top the hash with the sliced avocado and garnish with fresh cilantro leaves if using. Serve the hash with hot sauce and lime wedges on the side for squeezing according to your preference.
Notes
- You can substitute kale with spinach or Swiss chard if preferred.
- Adjust the chili powder amount to make it more or less spicy.
- For a vegan version, omit the eggs and add tofu or tempeh instead.
- Use any neutral oil if avocado oil is unavailable.
- The recipe serves 2 to 4 depending on portion size and appetite.
