Description
This Sweet Potato Hash is a vibrant, nutritious dish that combines tender sweet potatoes, sautéed vegetables, and perfectly cooked eggs. Enhanced with chili powder, kale, and fresh avocado slices, it offers a flavorful and wholesome meal, ideal for breakfast, brunch, or a light dinner.
Ingredients
Scale
Vegetables and Aromatics
- 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
- 4 leaves lacinato kale, stemmed and torn
- 1 avocado, sliced
- Fresh cilantro leaves, for garnish (optional)
- Lime wedges, for squeezing
Spices and Seasonings
- 1 teaspoon chili powder
- Sea salt and freshly ground black pepper, to taste
Oils and Fats
- 4 teaspoons avocado oil
Proteins
- 4 large eggs
Condiments
- Hot sauce, for serving
Instructions
- Sauté Aromatics: 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 soften. Remove from the skillet and set aside.
- Cook Sweet Potatoes: In the same skillet, heat the remaining 2 teaspoons of avocado oil. Add the cubed sweet potatoes and ¼ teaspoon sea salt. Cook, stirring occasionally, for 8 to 10 minutes until the potatoes are fork-tender. Return the sautéed aromatics to the pan and stir in the chili powder and torn kale leaves.
- Add Eggs and Cook: Create 4 shallow wells in the hash mixture. Crack one egg into each well. Reduce the heat to medium-low, cover the skillet, and cook for 3 to 5 minutes until the eggs are just set. Season the entire dish with salt and freshly ground black pepper to taste.
- Garnish and Serve: Top the hash with avocado slices and optionally garnish with fresh cilantro leaves. Serve immediately with hot sauce and lime wedges for squeezing as desired.
Notes
- You can substitute kale with spinach or Swiss chard if preferred.
- For a spicier dish, add extra chili powder or incorporate diced jalapeños.
- Use a non-stick skillet to prevent sticking and make flipping eggs easier.
- Leftovers can be refrigerated and reheated, but eggs are best cooked fresh for optimal texture.
- Adjust cooking time to your preferred doneness of eggs.
Nutrition
- Serving Size: 1 serving (approximately 1/3 to 1/2 of recipe)
- Calories: 320
- Sugar: 6g
- Sodium: 230mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 185mg
