Southwestern Sweet Potato Hash with Cilantro Pesto: A traditional hash, spiced up with smoked chipolte and finished off with a poached egg and fresh cilantro pesto. Perfect for breakfast, brunch, lunch, or dinner. Paleo. Gluten-Free. Dairy-Free.
The other day I was blessed to have breakfast with a dear friend of mine. We chatted and laughed over coffee and we also dined on an amazing breakfast bowl that featured roasted meat and eggs served over spinach and topped with pesto. We both agreed, it was scrumptious.
Later that same week, the craving struck me again for that same breakfast. The problem was that I did NOT have roasted turkey or meat of any kind ready to go, nor did I have spinach.
So I improvised–because I refuse to allow limited ingredients in my kitchen to hinder my creativity or cravings. And because I just want to eat good food without running back out to the store for a missing ingredient. Call it cheap or lazy–it is who I am and I am proud of it 🙂
Oh, and I am proud of this breakfast. Patting myself on my shoulder right now, just thinking about it because it is so good.
That seemed like a great base for a hash. And then I remembered that I had some leftover cilantro pesto from chicken skewers from dinner earlier in the week. A southwestern hash it would be.
Looks fancy, tastes fancy, but really is not that challenging, especially if you consider that the pesto can be used for dinner another time!
And talk about a healthy, power breakfast! This baby is filled with vegetables and protein sources. It is truly a great way to fuel your day and add a little spice your morning.
I topped my hash with a fried egg, but a poached, scrambled egg, no egg–whatever your jam is, works!
To get this breakfast on the table quickly for me, I actually microwaved my sweet potato chunks for 2 minutes so that the cooking process had begun and food would get in my belly a whole lot faster. Just a tip for you in case you are impatient, like myself.
- Cilantro Pesto:
- 1 cup cilantro
- ½ cup parsley
- 2 tablespoons peanuts (or almonds)
- 2 tablespoons lime juice
- 1 clove garlic
- ¼ cup olive oil
- 2 medium sweet potatoes, peeled and cubed into ½ inch cubes
- 1 large green pepper, diced
- 1 vidalia onion, cubed into ½ inch cubes
- 2 small zucchini, cubed into ½ inch cubes
- 2 cloves garlic, minced
- 2 teaspoons chipolte chili powder (or 1 tablespoon regular chili powder)
- 1 teaspoons salt
- 1 teaspoon pepper
- To Serve:
- 4 eggs
- 4-8 cups kale (or baby spinach or arugula)
- Hot sauce, optional
- Make the Pesto: Combine the ingredients for the pesto together in a food processor or blender.
- Make the Hash: Heat a large skillet, or cast iron pan, to medium-high and coat with a light brushing of oil. In the meantime, bring a stockpot of water to a simmer for the poached eggs.
- Add the sweet potatoes, diced peppers, chipolte powder, salt, and pepper to the skillet. Cook for about 15 minutes, until potatoes are browning and becoming fork tender. Add the garlic and zucchini and saute for another 5 minutes-7 minutes.
- Pan fry your eggs or poach the eggs: Add 2 tablespoons vinegar to simmering water and swirl water together with a spoon. Add the eggs, one at a time, to the swirling water and gently swirl the water once all the eggs are back in the water. Let cook for 3-5 minutes, depending on how runny you want your yolks. Remove eggs from water with slotted spoon.
- To Serve: Place 1-2 cups of chopped greens on plate and top with a quarter of the hash. Top the hash with an egg and drizzle over 1 tablespoon of pesto. Hot sauce is optional.
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