Sweet Potato Hash
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
5 out of 5 stars
(12)
Ingredients
2-4 servings
- 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, for garnish, optional
- Hot sauce, for serving
- Lime wedges, for squeezing
- Sea salt and freshly ground black pepper
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Preparation
Step 1
Heat 2 teaspoons of the avocado oil in a large lidded skillet over medium heat. Add the onion, poblano, garlic, and ¼ teaspoon sea salt and cook, stirring occasionally, for 3 to 5 minutes, or until softened. Remove from the pan and set aside.
Step 2
Heat the remaining 2 teaspoons avocado oil in the skillet. Add the sweet potatoes and ¼ teaspoon sea salt and cook, stirring occasionally, for 8 to 10 minutes, or until the sweet potatoes are fork-tender. Add the sautéed veggies back to the pan and stir in the chili powder and kale.
Step 3
Make 4 shallow wells in the hash and crack in the eggs. Reduce the heat to medium-low, cover, and cook for 3 to 5 minutes, or until the eggs are just set. Season with salt and pepper to taste.
Step 4
Top with the avocado slices and garnish with cilantro, if using. Serve with hot sauce and lime wedges for squeezing.
Step 5
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Chef's notes
Cover the pan when you add the eggs. The lid traps steam in the pan, cooking the eggs from all sides instead of just from underneath. It also helps the sweet potatoes become tender all the way through.
Change up the veggies. Don’t have these exact veggies on hand? Feel free to swap in what you do have. Substitute red bell peppers for the poblano, nix the kale, or replace it with shredded Brussels sprouts. Fresh corn kernels and little cauliflower or broccoli florets would also be nice additions.
Make it vegan. Skip the eggs and stir 1 cup cooked black beans into the hash. Season to taste and serve with avocado slices on top.
Get ahead. Cook the veggie mixture ahead of time. Once you add the chili powder and kale to the skillet, portion the hash into airtight containers, and store them in the fridge for up to 3 days. When you’re ready to eat, reheat the veggies on the stove or in the microwave, and top them off with a fried egg.
