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This sweet potato hash is a wholesome skillet meal that works for breakfast lunch or dinner. It balances sweet smoky and spicy flavors with tender vegetables and crispy golden edges. The eggs cook gently right in the pan making it a one dish wonder that feels both hearty and fresh.
I first made this when I needed a quick weeknight meal that still felt nourishing. Now it is a household favorite whenever we want something comforting but not heavy.
Ingredients
- Sweet potatoes: cut into small cubes to cook quickly and provide natural sweetness choose firm smooth ones without soft spots
- Red onion: for savory depth select onions with dry papery skins and no sprouting
- Garlic: for aromatic warmth slice thin so it cooks without burning choose cloves that feel firm and heavy for their size
- Poblano pepper: for gentle heat and texture look for deep green unblemished peppers
- Avocado oil: for sautéing with a mild flavor and high smoke point choose cold pressed for best quality
- Chili powder: for smoky spice use a fresh aromatic blend for bold flavor
- Lacinato kale: for earthy greens pick dark crisp leaves without yellowing
- Eggs: for protein and richness choose free range for best flavor
- Avocado: for creamy topping pick slightly soft fruit that yields to gentle pressure
- Fresh cilantro: for herbal brightness optional but adds freshness
- Hot sauce: to bring heat
- Lime wedges: for tangy lift
- Sea salt and freshly ground black pepper: to balance flavors
Step by Step Instructions
- Sauté the Aromatics:
- Heat half the avocado oil in a large lidded skillet over medium heat. Add chopped red onion chopped poblano sliced garlic and a pinch of sea salt. Cook three to five minutes stirring occasionally until softened and fragrant. Remove them from the pan and keep aside to avoid overcooking.
- Cook the Sweet Potatoes:
- Add the remaining oil to the same skillet. Toss in the cubed sweet potatoes with sea salt. Let them cook eight to ten minutes stirring every couple of minutes to allow browning on the edges while becoming fork tender.
- Combine the Vegetables:
- Return the sautéed onion pepper and garlic to the pan. Sprinkle in the chili powder and add torn kale leaves. Stir thoroughly so the kale wilts slightly and spices coat everything evenly.
- Cook the Eggs:
- Create four shallow wells in the hash. Crack one egg into each well. Lower heat to medium low cover the skillet and cook three to five minutes until eggs are just set with a runny yolk or longer if you prefer them firmer.
- Finish and Serve:
- Season with additional salt and pepper to taste. Arrange avocado slices over the top and sprinkle with fresh cilantro if using. Serve immediately with hot sauce and lime wedges for squeezing.
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My favorite part is how the sweet potatoes crisp at the bottom of the skillet while the kale soaks up all the smoky chili flavor. My family loves cracking the eggs into the steaming hash and watching them set just before serving.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet or microwave.
Ingredient Substitutions
Swap poblano for red bell pepper or jalapeño depending on your heat preference. Use white potatoes or a mix with sweet potatoes. Spinach or Brussels sprouts can replace kale.
Serving Suggestions
Serve with warm tortillas for scooping or alongside toast. Add pickled onions or smoky vegan bacon for extra punch.
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Cultural and Historical Context
Hash has roots in resourceful cooking traditions across cultures turning leftover vegetables and meats into satisfying skillet meals. Sweet potato versions are especially popular in Southern and Southwestern cooking.
Frequently Asked Questions About Recipes
- → Can I use a different type of oil?
Yes! You can substitute avocado oil with olive oil or any other neutral-flavored oil you prefer for sautéing the veggies.
- → Can I make this dish vegan?
Absolutely! Skip the eggs and stir in cooked black beans or other plant-based proteins for a vegan version of the hash.
- → Can I prepare the sweet potato hash ahead of time?
Yes, you can prep the veggies ahead of time. Store the sautéed veggies in the fridge and then reheat them when you're ready to add the eggs or other toppings.
- → Can I add other vegetables to the hash?
Definitely! You can swap in vegetables like bell peppers, Brussels sprouts, cauliflower, or even corn kernels to suit your preferences.
- → How can I make the eggs more runny?
For runnier eggs, cook them for less time. Keep an eye on them after cracking them into the wells, and remove them from the heat as soon as the whites are set, leaving the yolks soft.