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.
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.
Recipe 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.