Description

A hearty and flavorful Sweet Potato Hash featuring sautéed sweet potatoes, poblano peppers, kale, and eggs, topped with creamy avocado and fresh cilantro. This vibrant skillet dish is perfect for a nutritious breakfast or brunch, offering a delightful balance of textures and bold flavors with a touch of chili powder and lime.

Ingredients

Scale

Vegetables & Aromatics

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

Oils & Spices

4 teaspoons avocado oil
1 teaspoon chili powder
Sea salt and freshly ground black pepper, to taste

Eggs

4 large eggs

Condiments

Hot sauce, for serving

Instructions

Sauté the 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 or until softened. Remove the mixture from the skillet and set aside.
Cook the Sweet Potatoes: Add the remaining 2 teaspoons of avocado oil to the skillet. 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. Return the sautéed onion and poblano mixture to the pan and stir in the chili powder and torn kale leaves, mixing well.
Add the Eggs: Create 4 shallow wells in the hash mixture. Crack one egg into each well. Reduce heat to medium-low, cover the skillet, and cook for 3 to 5 minutes or until the eggs are just set but yolks remain slightly runny. Season with salt and freshly ground pepper to taste.
Serve and Garnish: Top the hash with sliced avocado and garnish with fresh cilantro leaves, if desired. Serve the dish with hot sauce and lime wedges for squeezing over the top to add a zesty brightness.

Notes

To make this dish vegan, omit the eggs and consider adding plant-based protein or extra veggies.
If you prefer firmer eggs, cook a little longer until the yolks reach your desired consistency.
Use other greens like spinach if lacinato kale isn’t available.
Adjust the chili powder amount to control the spiciness according to your taste.
This hash is delicious served with warm tortillas or crusty bread on the side.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Keywords: Sweet Potato Hash, Breakfast Hash, Skillet Breakfast, Kale and Sweet Potato, Poblano Pepper, Avocado, Healthy Breakfast