Description
Learn how to make delicious sweet potato hash with this easy recipe. Perfect for breakfast or brunch, this dish is hearty and full of flavor.
Ingredients
- 4 tsp (20 ml) avocado oil
- 1/2 small red onion, chopped
- 1 poblano pepper, stemmed, seeded, and chopped
- 2 garlic cloves, thinly sliced
- 1 large sweet potato, cut into 1/2-inch (1 cm) cubes
- 1 tsp (5 ml) 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
- Warm up 2 teaspoons of avocado oil in a large skillet with a lid over medium heat. Introduce the onion, poblano, garlic, and ¼ teaspoon of sea salt, stirring occasionally for 3 to 5 minutes until they become tender. Take them out of the skillet and keep them aside.
- Pour the remaining 2 teaspoons of avocado oil into the skillet. Toss in the sweet potatoes with ¼ teaspoon of sea salt, stirring every so often for 8 to 10 minutes until they are soft when pierced with a fork. Return the cooked vegetables to the skillet and mix in the chili powder and the kale.
- Create 4 shallow indentations in the mixture and gently break the eggs into each. Lower the heat to medium-low, cover the skillet, and let it cook for 3 to 5 minutes until the eggs are just cooked. Add salt and pepper according to your taste.
- Arrange the avocado slices on top and sprinkle with cilantro if desired. Accompany with hot sauce and lime wedges for an extra flavor boost.
Notes
- Consider adding a touch of cayenne pepper or red pepper flakes with the chili powder for a spicier flavor.
- Customize this recipe by incorporating bell peppers or mushrooms for added taste and nutrients.
- Adjust cooking time for eggs to achieve desired yolk consistency; pair with warm tortillas or crusty bread for a heartier meal.
