Sweet Potato Hash
User Reviews
5
Sweet Potato Hash
Description
Sweet Potato Hash starts by gently cooking chopped red onion, poblano pepper, and thinly sliced garlic in avocado oil until softened and seasoned lightly with sea salt. Separately, cubed sweet potatoes cook until fork-tender in additional avocado oil with salt, then the sautéed vegetables return to the pan along with chili powder and torn kale leaves. Shallow wells are made in the mixture where eggs are cracked and cooked covered over medium-low heat until just set, creating poached-style eggs within the hash. The final dish is garnished with sliced avocado and optionally fresh cilantro. Lime wedges and hot sauce served alongside add acidity and spicy heat to individual tastes. This preparation highlights the natural sweetness of the potatoes balanced by earthy vegetables and warm spices, suitable as a savory breakfast or brunch option.
Ingredients
- 4 teaspoons avocado oil
- ½ red onion chopped, small
- 1 poblano pepper stemmed, seeded, and chopped
- 2 garlic thinly sliced, cloves
- 1 sweet potato cut into ½-inch cubes, large
- 1 teaspoon chili powder
- 4 leaves Lacinato kale stemmed and torn
- 4 egg large
- 1 avocado sliced
- cilantro for garnish, optional, fresh leaves
- hot sauce for serving
- lime for squeezing, wedges
- salt sea salt; freshly ground black pepper
- black pepper sea salt; 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.
User Reviews
Overall Rating
5
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