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Sweet Potato Hash

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This sweet potato hash is a hearty one-skillet meal made with crispy sweet potatoes, sautéed peppers and onions, tender kale, and perfectly cooked eggs. Finished with avocado, cilantro, and lime, it’s a flavorful and nourishing dish for breakfast, brunch, or dinner.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 to 4 servings
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 4 teaspoons avocado oil
  • 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
  • 1 teaspoon chili powder
  • 4 leaves lacinato kale, stems removed and leaves torn
  • 4 large eggs
  • 1 avocado, sliced
  • 2 tablespoons fresh cilantro leaves (optional)
  • Hot sauce for serving
  • Lime wedges for serving
  • 1/2 teaspoon sea salt, divided
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Heat 2 teaspoons avocado oil in a large skillet with a lid over medium heat.
  2. Add the chopped red onion, poblano pepper, and sliced garlic. Sprinkle with about 1/4 teaspoon sea salt and cook for 3–5 minutes until softened.
  3. Transfer the sautéed vegetables to a plate and set aside.
  4. Add the remaining 2 teaspoons avocado oil to the skillet and add the cubed sweet potatoes. Sprinkle with another 1/4 teaspoon sea salt.
  5. Cook for 8–10 minutes, stirring occasionally, until the sweet potatoes are tender and lightly browned.
  6. Return the onion and pepper mixture to the skillet and stir in the chili powder and kale. Cook for 1–2 minutes until the kale wilts.
  7. Create four small wells in the mixture and crack one egg into each well.
  8. Reduce heat to medium-low, cover with a lid, and cook for 3–5 minutes until the egg whites are set.
  9. Season with the remaining salt and black pepper.
  10. Top with sliced avocado and sprinkle with fresh cilantro if desired.
  11. Serve immediately with hot sauce and lime wedges.

Notes

  • Red bell peppers can replace poblano peppers for a milder flavor.
  • Spinach, Swiss chard, or shredded Brussels sprouts can replace kale.
  • Add cooked black beans or chickpeas for extra protein.
  • Mix sweet potatoes with regular potatoes for a different texture.
  • Top with diced tomatoes or salsa for added freshness.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a skillet over medium heat or in the microwave until warmed through.
  • For best texture, cook fresh eggs when reheating leftovers.

Nutrition

Find it online: https://savorymomskitchen.com/sweet-potato-hash/