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 simple breakfast hash is not only easy to make but it is healthy as well.
One of my favorite meals to make for breakfast is a simple hash.
A little bit of this, a little bit of that and you can have a delicious, hearty breakfast using up whatever you have on hand.
But the ultimate recipe for breakfast hash is a Southwestern Sweet Potato Hash.
This sweet potato hash is a healthy, nutrient-dense breakfast! Made with sweet potatoes, kale, zucchini, and poached eggs and finished with bright cilantro pesto, this vegetarian breakfast hash is truly a great way to fuel your day and add a little spice to your morning.
How to Make Sweet Potato Hash
Saute Veggies
- Heat oil in a nonstick 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.
Poach Eggs
- 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 the water with a slotted spoon onto a paper towel-lined plate.
Alternatively, you can prepare Oven Poached Eggs--which is much simpler than poaching eggs on the stove.
Cilantro Pesto
- 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 than 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 a poached egg.
- Drizzle 1-2 tablespoons of Cilantro Pesto over Hash.
- Top with hot sauce if desired.
More Sweet Potato Breakfast Recipes
- Sweet Potato Waffles
- Healthy Baked Sweet Potato Oatmeal
- Sweet Potato Smoothie
- Baked Eggs in Sweet Potatoes
- Breakfast Sweet Potato
Southwestern Sweet Potato Hash
Ingredients
Cilantro Pesto
- 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
- ½ tablespoon 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 smoked paprika
- 1 teaspoons salt
- 1 teaspoon pepper
- 4-8 cups kale or baby spinach or arugula
- 4 eggs
- Hot sauce optional
Instructions
Cilantro Pesto
- 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.
- 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.
Poached Eggs
- 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 a 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.
Notes
- Use whatever veggies you have on hand. I love zucchini, onions, and kale with 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 or Oven Poach Eggs for a faster version of a poached egg.
- 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.
Ashley
Perfect! Love how healthy this is!
Kristen Chidsey
It is a perfectly balanced meal for sure!
Lori
I love this breakfast!!!
Kristen Chidsey
Thank you so much Lori! So glad you enjoyed
Joanne
These flavors are SO incredible, and it's all so healthy!
Kristen Chidsey
Thanks so much Joanne! I am so glad you enjoyed this meal.
Jennifer Farley
It's so pretty! I love all the flavors!
Kristen Chidsey
The flavors really work perfectly together Jennifer.
Aysegul
Looking yummy and delicious
Kristen Chidsey
Thanks!
Melissa Sperka
Love this potato hash with a kick!
Kristen Chidsey
YAY!! So glad enjoy this recipe Melissa!
marye
Oh my gosh! I could eat ALL of it! Looks so good... and I think breakfast is the best meal to share with friends..there's just something about it.
Kristen Chidsey
Your friends will NOT be disappointed if you serve them this!
olivia @ livforcake
This looks delicious Kristen! The perfect breakfast 🙂
Kristen Chidsey
Thanks you Olivia. It is my perfect breakfast!
Renée ♥ The Good Hearted Woman
Sweet potato hash is one of my favorite things, and I love this take on it! Thank you!
Kristen Chidsey
You bet--I hope you try ou this version Renee!
Liz @ I Heart Vegetables
This would be amazing for brunch or dinner!!
Kristen Chidsey
Thanks Liz--it is incredible!!
Sam @ PancakeWarriors
Well this lack of ingredients turned into quite an amazing looking breakfast! I love making cilantro pesto, but for whatever reason, I've yet to use it with eggs! That just has to change 🙂 Thanks for sharing, pinning!
Kristen Chidsey
Yes--you must try this pesto on eggs--game changer!!
Sabrina @ Dinner, then Dessert
I absolutely love every sweet potato hash I have ever tried and I'm pretty certain this one would be no exception! Love the cilantro pesto!
Kristen Chidsey
I am willing to bet you will for sure love this!
Alyssa @ Simply Quinoa
Breakfast, lunch or dinner... I'd eat this dish anytime of day! So awesome!
Kristen Chidsey
Thanks Alyssa--I could eat this anytime myself.
Susan @ The Wimpy Vegetarian
I'm always looking for ways to use sweet potatoes, and this is a winner!
Kristen Chidsey
It is a great way to use them up for sure!!
Kaitie @ Fuchsia Freezer
LOVE LOVE this! This looks easy & delicious! Perfect for a brunch with family & friends!
Kristen Chidsey
So yummy! This would be great for a brunch with wow factor!!
Kristen Chidsey
Promise this would be perfect for a fancy or casual brunch!!
Alisa @ Go Dairy Free
This looks like a perfect comfort meal Kristen! Just pinned for later....
Kristen Chidsey
Enjoy it is comfort at it's best in my opinion.