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. 
5 from 9 votes
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Course: Breakfast
Cuisine: American
Keyword: Sweet Potato Hash
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Calories: 358kcal
Author: Kristen Chidsey

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 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.
    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.