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.
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.
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.
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.
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.