Southwestern Sweet Potato Hash

5 from 10 votes

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.

Prep Time5

Cook Time30

Total Time35

Course: Breakfast

Cuisine: American

Servings:

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

½ tablespoon olive oil
2 medium sweet potatoes peeled and cubed into ½ inch cubes
1 large green pepper diced
1 vidalia onion cubed into ½ inch cubes
2 small zucchini cubed into ½ 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.
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 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.

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