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.
Paleo Southwestern Sweet Potato Hash with Cilantro Pesto
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.
Tips on this Gluten-Free Sweet Potato Hash
- Use whatever veggies you have on hand. I love zucchini, onions, and kale witih the sweet potatoes. But spinach, yellow squash, peppers, tomatoes, and even white potatoes work (just then it won’t be Paleo.)
- An egg on top is a great way to bump up the protein and moisture to this dish. However if a fried or poach egg is not your thing, scramble in some eggs into the hash at the last 5 minutes.
- If you don’t happen to have fresh spinach or kale, use frozen and add to the hash. I like to even saute my fresh kale for a bit to wilt it down and to take some of the bitterness out of it.
- This cilantro pesto is great served on chicken or burrito bowls as well.
- If you want your pesto creamier, add 1/2 an avocado to it before blending.
- If you happen to have leftover roasted veggies, start with those to make this hash even quicker. Just season a bit with the cumin and heat through with greens before topping with an egg.
- Leftover baked sweet potatoes? Dice them up and this has will cook even quicker!
- If you want to serve these at a Paleo Brunch, whip up some Paleo Pancakes from Noshtastic as well.
Southwestern Sweet Potato Hash with Cilantro Pesto (Paleo, Dairy-Free, Gluten-Free)
- 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 1/2 inch cubes
- 1 large green pepper diced
- 1 vidalia onion cubed into 1/2 inch cubes
- 2 small zucchini cubed into 1/2 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.
More Tasty Sweet Potato Dishes