Dinner

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

Bylilan Sage January 19, 2026January 19, 2026

Introduction

This Sweet Potato Hash is a vibrant, flavorful breakfast or brunch dish that combines tender sweet potatoes, poblano peppers, and kale with perfectly cooked eggs. It’s both hearty and healthy, making it a great way to start your day or enjoy as a satisfying meal any time.

A white skillet filled with a colorful mix of cooked eggs, with bright yellow yolks and white edges, surrounded by diced orange sweet potatoes and dark green leafy kale. On top, fresh slices of light green avocado and bright green cilantro leaves are scattered, adding fresh textures and colors. The skillet rests on a white marbled surface beside a brown plate with a fork, a small white bowl of lime wedges, a bottle of hot sauce with its red cap open, and some loose cilantro leaves. A beige and white striped cloth is tied around the skillet handle, adding a cozy touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
4 large eggs
1 avocado, sliced
Fresh cilantro leaves (optional, for garnish)
Hot sauce, for serving
Lime wedges, for squeezing
Sea salt and freshly ground black pepper

Instructions

Step 1: Heat 2 teaspoons of the avocado oil in a large lidded skillet over medium heat. Add the chopped onion, poblano pepper, garlic, and ¼ teaspoon sea salt. Cook, stirring occasionally, for 3 to 5 minutes until softened. Remove from the skillet and set aside.
Step 2: In the same skillet, heat the remaining 2 teaspoons of avocado oil. Add the sweet potato cubes and ¼ teaspoon sea salt. Cook, stirring occasionally, for 8 to 10 minutes until the sweet potatoes are fork-tender.
Step 3: Return the sautéed onion mixture to the skillet with the sweet potatoes. Stir in the chili powder and torn kale leaves until the kale wilts slightly.
Step 4: Make 4 shallow wells in the hash and crack an egg into each. Reduce the heat to medium-low, cover the skillet, and cook for 3 to 5 minutes until the eggs are just set. Season with salt and freshly ground black pepper to taste.
Step 5: Remove from heat. Top the hash with avocado slices and garnish with fresh cilantro if desired. Serve with hot sauce and lime wedges for squeezing.

Tips & Variations

For extra flavor, try adding a pinch of smoked paprika or cumin along with the chili powder.
You can swap kale for spinach or Swiss chard for a different leafy green twist.
To make it vegan, skip the eggs and add cooked black beans or tofu for protein instead.
If you want extra crispiness, roast the sweet potatoes in the oven before adding them to the skillet.

Storage

Store any leftover hash in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. If storing with eggs, consider keeping eggs separate and cooking fresh when reheating to retain best texture.

How to Serve

A white skillet filled with a colorful mix of cooked sweet potato cubes, dark green kale leaves, and four sunny-side-up eggs with bright yellow yolks positioned evenly inside the pan. On top of the eggs and vegetables are several fresh, smooth pale green avocado slices and sprigs of fresh cilantro scattered across the dish, adding a vibrant touch. The skillet is set on a white marbled surface with a beige and white striped cloth draped beside the skillet handle, and a small white bowl with lime wedges and fresh cilantro nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes instead of sweet potatoes?

Yes, regular white or Yukon Gold potatoes can be used, though the flavor will be less sweet and the cooking time may vary slightly.

How do I know when the eggs are perfectly cooked?

The eggs should be cooked until the whites are fully set and the yolks are still slightly runny unless you prefer them cooked through. Covering the skillet helps cook them evenly without overcooking.