Sweet Potato Hash
Sweet Potato Hash is a vibrant, hearty dish that brings together sweet, savory, and smoky flavors in every bite. 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.
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.
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