Southwestern Sweet Potato Hash with Cilantro Pesto: This sweet potato hash makes a perfect healthy breakfast. Sweet potatoes and zucchini are spiced with smoked chipotle and lightly pan fried until crisp tender. Finished with a poached egg and fresh cilantro pesto. This easy breakfast hash is Whole30 Approved, Paleo, Gluten-Free and Dairy-Free.
One of my favorite meals is a Simple Breakfast Hash.
A little bit of this, a little bit of that and you can have a delicious, hearty hash.
Southwestern Sweet Potato Hash
This sweet potato hash is a healthy, nutrient dense breakfast! Made with sweet potatoes, kale, zucchini, poached eggs and finished with a bright cilantro pesto. This vegetarian breakfast hash is truly a great way to fuel your day and add a little spice your morning.
How to Make Sweet Potato Hash
- Heat oil in a non stick or cast iron skillet.
- Add in sweet potatoes, onions, and seasonings and saute for about 10 minutes.
- Add in chopped zucchini, bell peppers and garlic and cook for 4-5 minutes longer, or until sweet potatoes are tender.
- Add in kale or spinach and saute for 2-3 minutes, or until greens are wilted.
- While hash is cooking, bring a large saucepan of water to a rapid boil.
- 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 onto a paper towel lined plate.
- Pulse the almonds in a food processor until slightly broken down.
- Add in the parsley, cilantro, salt, pepper, avocado, and lime juice.
- Process until smooth.
- In the opening of the food processor, slowly add the olive oil with the food processor running. Process until smooth.
- This makes more pesto then what you need. Use for recipes like Sweet Potato Nachos or to top Mexican Chicken Skillet.
To Serve Southwest Sweet Potato Hash
- Divide Hash Between 4 plates.
- Top each plate with poached egg.
- Drizzle 1-2 tablespoons of Cilantro Pesto over Hash.
- Top with hot sauce if desired.
Sweet Potato Breakfast Recipes
- Gluten Free Sweet Potato Waffles
- Healthy Baked Sweet Potato Oatmeal
- Sweet Potato Smoothie
- Baked Eggs in Sweet Potatoes
Sweet Potato Hash Recipe
Southwestern Sweet Potato Hash with Cilantro Pesto (Paleo, Dairy-Free, Gluten-Free)
A traditional hash recipe made with sweet potatoes, zucchini and greens. This hash recipes is spiced up with smoked chipolte and finished off with a poached egg and fresh cilantro pesto. Perfect for breakfast, brunch, lunch, or dinner.
- 1 cup cilantro
- ½ cup parsley
- 2 tablespoons almonds
- 2 tablespoons lime juice
- 1 clove garlic
- 1 avocado
- ¼ cup olive oil
Sweet Potato Hash
- 1/2 tablespoon 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 smoked paprika
- 1 teaspoons salt
- 1 teaspoon pepper
- 4-8 cups kale or baby spinach or arugula
- 4 eggs
- Hot sauce optional
Pulse the almonds in a food processor until slightly broken down.
Add in the parsley, cilantro, salt, pepper, avocado, and lime juice. Process until smooth.
In the opening of the food processor, slowly add the olive oil with the food processor running. Process until smooth.
Sweet Potato Hash
Heat a large skillet, or cast iron pan, to medium-high and add in the oil. In the meantime, bring a stockpot of water to a simmer for the poached eggs.
Add the sweet potatoes,salt, pepper, chili powder, and onions to the skillet. Cook for about 15 minutes, until potatoes are browning and becoming fork tender.
Add the garlic, bell peppers and zucchini and saute for another 5 minutes-7 minutes.
Add in greens and cook until just wilted.
While hash is cooking, bring a large saucepan of water to a rapid boil.
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 onto a paper towel lined plate.
To Serve Southwestern Hash
Place A quarter of the hash onto each plate. Top the hash with an egg and drizzle over 1 tablespoon of pesto. Hot sauce is optional.
- Use whatever veggies you have on hand. I love zucchini, onions, and kale with the sweet potatoes. But spinach, yellow squash, peppers, tomatoes, and even white potatoes work (just then it won't be Paleo.)
- To get this breakfast on the table quicker, use leftover Baked Sweet Potatoes. Dice up the leftover cold potatoes and this hash will be ready in faster.
- 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 when you add in zucchini and peppers to skillet.
- This cilantro pesto is great served on chicken or burrito bowls as well.