Sweet Potato Hash is a vibrant, hearty dish that brings together sweet, savory, and smoky flavors in every bite. Tender sweet potatoes, caramelized onions, and crisp bell peppers create a delightful mix of textures. With just 10 minutes of prep and 20 minutes of cooking, it’s a quick yet satisfying meal perfect for busy mornings or cozy dinners.
This dish is packed with nutrient-rich ingredients that fuel your day while delivering a comforting warmth. The natural sweetness of the potatoes pairs beautifully with the earthy spices, making it a crowd-pleaser. Whether you’re serving it as a side or topping it with a fried egg, this hash is a flavor-packed way to start or end your day.
Ingredients for Sweet Potato Hash
- 4 teaspoons avocado oil (or substitute with olive 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 (substitute with spinach if preferred)
- 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, to taste
Step-by-Step Instructions
- Heat 2 teaspoons of avocado oil in a large lidded skillet over medium heat. Add the onion, poblano, garlic, and ¼ teaspoon sea salt. Cook, stirring occasionally, for 3 to 5 minutes, or until softened. Remove from the pan and set aside.
- Heat the remaining 2 teaspoons avocado oil in the skillet. Add the sweet potatoes and ¼ teaspoon sea salt. Cook, stirring occasionally, for 8 to 10 minutes, or until the sweet potatoes are fork-tender.
- Add the sautéed veggies back to the pan. Stir in the chili powder and kale until well combined.
- 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. Top with avocado slices and garnish with cilantro, if using. Serve with hot sauce and lime wedges for squeezing.
Perfect Pairings: Serving Suggestions
This Sweet Potato Hash is a versatile dish that can shine as a hearty breakfast, brunch, or even a light dinner. Serve it with a side of warm corn tortillas or crusty bread to soak up the flavors. For a complete meal, pair it with a simple green salad dressed with lime vinaigrette. Don’t forget the hot sauce and lime wedges—they add a zesty kick that ties everything together!
Make It Your Own: Recipe Variations
Feel free to customize this hash to suit your taste or pantry staples. Swap sweet potatoes for butternut squash or regular potatoes, or add black beans for extra protein. If you’re not a fan of kale, spinach or Swiss chard work just as well. For a spicier kick, use jalapeños instead of poblano peppers. The possibilities are endless!
Quick Tips for Time-Saving Success
To save time, chop your veggies and cube the sweet potato the night before and store them in airtight containers in the fridge. If you’re in a rush, microwave the sweet potato cubes for 2-3 minutes before adding them to the skillet—this will speed up the cooking process. Pre-washed kale or bagged greens can also cut down on prep time.
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the hash in a skillet over medium heat, adding a splash of water or oil to prevent sticking. If reheating with eggs, it’s best to cook fresh eggs separately and add them to the warmed hash for the best texture.
Essential Equipment for Hassle-Free Cooking
A large lidded skillet is key for this recipe—it allows you to sauté the veggies, cook the sweet potatoes, and steam the eggs all in one pan. A sharp knife and cutting board will make prepping the ingredients a breeze. If you don’t have a lid for your skillet, use a baking sheet or aluminum foil as a makeshift cover.
Sweet Potato Hash
Equipment
- large lidded skillet
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 for garnish, optional
- Hot sauce for serving
- Lime wedges for squeezing
- Sea salt and freshly ground black pepper
Instructions
- 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.
- 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.
- 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.
- Top with the avocado slices and garnish with cilantro, if using. Serve with hot sauce and lime wedges for squeezing.