Sweet Potato Hash with Eggs and Avocado

Sweet Potato Hash with Eggs, Avocado, and Poblano Peppers Recipe

Sweet Potato Hash with Eggs, Avocado, and Poblano Peppers is a delicious and healthy dish that brings together vibrant flavors and textures. This recipe mixes sweet potatoes, fresh veggies, and protein-rich eggs, making it a perfect meal for breakfast, brunch, or even a quick dinner.

Why Make This Recipe

This dish is not only tasty but also packed with nutrients. Sweet potatoes are rich in vitamins and minerals, while eggs provide high-quality protein. Adding avocado brings healthy fats and creaminess, making this hash satisfying and filling. It’s a simple way to eat well and enjoy colorful, nutritious food!

How to Make Sweet Potato Hash with Eggs, Avocado, and Poblano Peppers

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
1 avocado, sliced
Fresh cilantro leaves, for garnish (optional)
Lime wedges, for squeezing
4 teaspoons avocado oil
1 teaspoon chili powder
Sea salt, to taste
Freshly ground black pepper, to taste
Hot sauce, for serving
4 large eggs

Directions

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 until the vegetables are softened and fragrant. Remove from the skillet and set aside.
In the same skillet, heat the remaining 2 teaspoons of avocado oil. Add the cubed sweet potatoes and ¼ teaspoon sea salt. Stir occasionally and cook for 8 to 10 minutes until the sweet potatoes are tender and easily pierced with a fork.
Return the sautéed onion, poblano, and garlic mixture to the skillet with the sweet potatoes. Sprinkle in the chili powder and add the torn lacinato kale. Stir to combine and allow the kale to wilt slightly.
Using a spoon, make 4 shallow wells in the hash mixture. 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 until the eggs are just set but yolks remain soft.
Season the hash with additional sea salt and freshly ground black pepper to taste. Top with sliced avocado and garnish with fresh cilantro leaves if desired. Serve immediately with hot sauce and lime wedges on the side for added flavor.

How to Serve Sweet Potato Hash with Eggs, Avocado, and Poblano Peppers

Serve this hearty hash warm, right from the skillet. You can enjoy it as it is or pair it with hot sauce and lime wedges for an extra kick. This dish can be a stand-alone meal or served with a side salad for a more complete dining experience.

How to Store Sweet Potato Hash with Eggs, Avocado, and Poblano Peppers

If you have leftovers, let the hash cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. Note that the eggs may not reheat well, so it’s best to reheat only the hash portion and fry fresh eggs when ready to serve.

Tips to Make Sweet Potato Hash with Eggs, Avocado, and Poblano Peppers

To save time, you can use pre-chopped sweet potatoes or frozen cubed sweet potatoes.
Feel free to mix in your favorite vegetables, like bell peppers or spinach, for extra flavor and nutrients.
Adjust the spice level by adding more or less chili powder or hot sauce according to your taste.

Variation

You can swap out the poblano pepper for another type of pepper, such as bell pepper, for a milder flavor. Also, consider adding cheese or different herbs to customize the dish further.

FAQs

1. Can I use regular potatoes instead of sweet potatoes?
Yes, you can substitute regular potatoes for sweet potatoes. Just be aware that the cooking time may vary slightly.

2. How can I make this hash vegetarian?
This recipe is already vegetarian! Just ensure the eggs used are free-range or organic if you prefer.