Southwestern Sweet Potato Hash

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. 

Course Breakfast
Cuisine American
Keyword Sweet Potato Hash
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 358 kcal
Author A Mind Full Mom


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

  • 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


Cilantro Pesto

  1. Pulse the almonds in a food processor until slightly broken down. 

  2. Add in the parsley, cilantro, salt, pepper, avocado, and lime juice. Process until smooth. 

  3. In the opening of the food processor, slowly add the olive oil with the food processor running. Process until smooth. 

Sweet Potato Hash

  1. 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.

  2. 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. 

  3. 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

  1. While hash is cooking, bring a large saucepan of water to a rapid boil. 

  2. Add 2 tablespoons vinegar to simmering water and swirl water together with a spoon. 

  3. 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

  1. 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.

Recipe Notes

Nutrition Facts
Southwestern Sweet Potato Hash
Amount Per Serving
Calories 358 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 3g 15%
Cholesterol 163mg 54%
Sodium 728mg 30%
Potassium 1114mg 32%
Total Carbohydrates 33g 11%
Dietary Fiber 5g 20%
Sugars 10g
Protein 13g 26%
Vitamin A 347.2%
Vitamin C 171.4%
Calcium 20.1%
Iron 20.5%
* Percent Daily Values are based on a 2000 calorie diet.