Southwestern Sweet Potato Hash
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.
Servings: 4
Calories: 358kcal
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
- 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
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. 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.
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 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.
Nutrition
Calories: 358kcal | Carbohydrates: 33g | Protein: 13g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 163mg | Sodium: 728mg | Potassium: 1114mg | Fiber: 5g | Sugar: 10g | Vitamin A: 17360IU | Vitamin C: 141.4mg | Calcium: 201mg | Iron: 3.7mg