Description

Ever wonder how to make a breakfast that’s hearty, healthy, and bursting with flavor? What if you could whip up a Sweet Potato Hash that earns a perfect 5-star rating from 15 happy eaters, yet takes just 30 minutes? This recipe’s your ticket to a vegetarian (and gluten-free) meal that’s perfect for breakfast, lunch, or dinner. With crispy sweet potatoes, tender kale, and sunny eggs, topped with creamy avocado and a zesty lime kick, it’s a vibrant dish that’s as versatile as it is delicious

Ingredients

Scale

Let’s dive into the ingredients that make this Sweet Potato Hash so irresistible. Each one brings flavor or texture, and I’ll share why they’re key, plus swaps for flexibility. Most are pantry staples or easy to find.

4 teaspoons avocado oil: High-heat oil for crispy veggies. Sub: Olive oil or sunflower oil.
½ small red onion, chopped: Sweet, sharp foundation. Sub: Yellow onion or shallots.
1 poblano pepper, stemmed, seeded, and chopped: Mild, smoky heat. Sub: Green bell pepper or Anaheim pepper for milder flavor.
2 garlic cloves, thinly sliced: Savory depth. Sub: ½ teaspoon garlic powder.
1 large sweet potato, cut into ½-inch cubes: Sweet, hearty star. Sub: Butternut squash or regular potatoes.
1 teaspoon chili powder: Warm, smoky spice. Sub: Paprika or cumin for less heat.
4 leaves lacinato kale, stemmed and torn: Nutty, tender greens. Sub: Spinach, Swiss chard, or curly kale.
4 large eggs: Protein-packed topping. Sub: Tofu scramble or vegan eggs for vegan version.
1 avocado, sliced: Creamy, rich finish. Sub: Guacamole or skip.
Fresh cilantro leaves, for garnish (optional): Bright, herbaceous lift. Sub: Parsley or skip.
Hot sauce, for serving: Spicy kick. Sub: Sriracha or chili oil.
Lime wedges, for squeezing: Zesty brightness. Sub: Lemon wedges.
Sea salt and freshly ground black pepper: Enhances all flavors. Adjust to taste.

With about 13 ingredients, this hash is simple yet bold. Sweet potatoes and fresh veggies make it a healthy star.

(Word count: ~400. Let’s cook!)

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Instructions

Step 1: Sauté the Base Veggies (5 Minutes)

Heat 2 teaspoons avocado oil in a large lidded skillet over medium heat. Add ½ small red onion (chopped), 1 poblano pepper (chopped), 2 thinly sliced garlic cloves, and ¼ teaspoon sea salt. Cook, stirring occasionally, for 3-5 minutes until softened. Tip: Stir just enough to prevent burning but allow slight browning for flavor.
Remove the veggies from the pan and set aside.

Step 2: Cook the Sweet Potatoes (10 Minutes)

Add the remaining 2 teaspoons avocado oil to the skillet. Add 1 large sweet potato (cut into ½-inch cubes) and ¼ teaspoon sea salt. Cook, stirring occasionally, for 8-10 minutes until fork-tender and slightly crispy. Tip: Spread potatoes evenly and avoid overcrowding for crispier results.

Step 3: Combine and Add Eggs (5-7 Minutes)

Return the sautéed veggies to the skillet. Stir in 1 teaspoon chili powder and 4 torn lacinato kale leaves until kale wilts slightly (about 1 minute).
Make 4 shallow wells in the hash and crack 1 egg into each. Reduce heat to medium-low, cover, and cook for 3-5 minutes until the eggs are just set (whites firm, yolks runny or as desired). Tip: Check eggs at 3 minutes for runny yolks; cook longer for firmer ones.
Season with salt and pepper to taste.

Step 4: Serve (2 Minutes)

Top with 1 sliced avocado and optional fresh cilantro leaves. Serve with hot sauce and lime wedges for squeezing.

(Word count: ~750. Time to serve!)