2medium sweet potatoespeeled and cubed into ½ inch cubes
1large green pepperdiced
1vidalia onioncubed into ½ inch cubes
2small zucchinicubed into ½ inch cubes
2teaspoonschipolte chili powderor smoked paprika
4-8cupskaleor baby spinach or arugula
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.
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.
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 a 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.
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.