Sweet Potato Hash
A quick and healthy one-skillet Sweet Potato Hash loaded with colorful vegetables, hearty kale, and perfectly cooked eggs. This nutrient-rich dish offers plant-based fiber, protein, and good fats—ideal for breakfast, brunch, or a light dinner. Top with creamy avocado, a drizzle of hot sauce, and fresh herbs for a vibrant, satisfying meal any day of the week.
Equipment
- 1 Large skillet with lid
- 1 wooden spoon or spatula
- 1 cutting board
- 1 sharp knife
- Measuring spoons (1 teaspoon and 1 tablespoon)
- Measuring cups (for diced vegetables)
- Small bowls (for holding chopped ingredients)
Ingredients
- 4 teaspoons avocado oil divided
- ½ small red onion chopped
- 1 poblano pepper stemmed, seeded, and chopped
- 2 garlic cloves thinly sliced
- 1 large sweet potato diced into ½-inch cubes
- 1 teaspoon chili powder
- 4 leaves lacinato kale stems removed and leaves 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 to taste
Instructions
- Prepare and organize all ingredients: Before starting, gather all ingredients and prepare them. Finely chop half of a small red onion, dice the poblano pepper after removing the stem and seeds, and thinly slice the garlic cloves so they cook evenly and release their flavor. Peel the sweet potato and cut it into ½-inch cubes for even cooking and crisp edges. Remove the tough kale stems and tear the leaves into bite-sized pieces. Crack the eggs into a small bowl, and have avocado, cilantro, lime wedges, and hot sauce ready. Prepping everything in advance ensures a smooth cooking process.
- Sauté the aromatics until fragrant: Heat 2 teaspoons of avocado oil in a large lidded skillet over medium heat. Once shimmering, add the chopped onion, diced poblano, and sliced garlic. Sprinkle with ¼ teaspoon of sea salt to enhance flavor. Cook for 3–5 minutes, stirring occasionally, until the onions become translucent, the pepper softens, and the garlic turns lightly golden and fragrant. Transfer the mixture to a bowl and set aside while cooking the sweet potatoes.
- Cook the sweet potatoes to golden perfection: Add the remaining 2 teaspoons of avocado oil to the skillet and heat over medium. Add the cubed sweet potatoes in an even layer, season with ¼ teaspoon of sea salt, and let cook mostly undisturbed to allow caramelization. Stir or flip occasionally to prevent burning. Continue cooking for 8–10 minutes until the cubes are fork-tender with crisp edges and a soft interior. Properly cooked sweet potatoes create the perfect base for the hash.
- Combine vegetables and season the hash: Return the sautéed onion, poblano, and garlic mixture to the skillet with the sweet potatoes. Sprinkle in 1 teaspoon of chili powder and add the torn kale leaves. Stir well so the chili powder evenly coats the vegetables and the kale wilts slightly. Continue cooking for 1–2 minutes until all ingredients are vibrant, well mixed, and flavorful.
- Create wells and cook the eggs: Make four shallow wells in the hash using the back of a spoon. Crack one egg into each well carefully, keeping the yolks intact. Reduce heat to medium-low and cover the skillet. Cook for 3–5 minutes, depending on desired doneness. For soft yolks, check at 3 minutes; for firmer yolks, cook closer to 5 minutes. The covered skillet traps steam, cooking the whites evenly while keeping yolks creamy.
- Season and add final toppings: Once eggs are cooked to preference, remove the skillet from heat. Season lightly with sea salt and freshly ground black pepper. Arrange sliced avocado over the hash and sprinkle with fresh cilantro leaves if desired. The combination of creamy avocado, tender eggs, and crispy sweet potatoes creates a satisfying balance of textures and flavors.
- Serve and enjoy immediately: Serve the hash hot, straight from the skillet. Add a drizzle of hot sauce for spice and a squeeze of lime juice to brighten the flavors. This dish is ideal for breakfast, brunch, or a quick dinner. Enjoy the vibrant colors, satisfying textures, and nutrient-packed ingredients in every bite.
Notes
- Always chop vegetables into uniform pieces to ensure even cooking and consistent texture.
- Use avocado oil or another high-smoke-point oil to get a nice golden crisp on the sweet potatoes without burning.
- Sweet potatoes cook faster if they are cut into smaller cubes, but keep them at least ½ inch for a satisfying bite.
- Gently wilting the kale prevents it from becoming too bitter while retaining its vibrant color and nutrients.
- Eggs can be cooked to preference—soft, medium, or hard—by adjusting the covered cooking time slightly.
- Season gradually and taste as you go; the combination of chili powder, salt, and lime juice enhances all flavors without overpowering the dish.
