Sweet Potato Hash with Eggs and Avocado Recipe

If you’re looking for a breakfast that’s comforting, vibrant, and packs a punch of goodness, you’ve gotta try this Sweet Potato Hash with Eggs and Avocado Recipe. I absolutely love how the sweet potatoes get perfectly crispy while the eggs cook just right, and then adding creamy avocado on top? Game changer. You’ll find it’s not only delicious but quite easy to make, perfect for those mornings when you want something hearty yet healthy. Stick with me — I’m going to walk you through everything!

this …

Ingredients You’ll Need

These ingredients blend beautifully to create layers of texture and flavor — the sweet potatoes bring natural sweetness and a tender bite, while the eggs add richness and creaminess, and the avocado slices top it all off with that melt-in-your-mouth feel. When shopping, look for firm sweet potatoes and ripe yet firm avocados to make this recipe shine.

• Avocado oil: I use this for its high smoke point and mild flavor that won’t overpower the dish.
• Small red onion: Adds a subtle sweetness and a little crunch when softened.
• Poblano pepper: Gives a gentle heat; remove seeds for less spice or keep some if you like it medium-hot.
• Garlic cloves: Thin slices provide that warm aromatic punch without getting bitter.
• Large sweet potato: Cutting into even ½-inch cubes helps them cook evenly and develop a delicious crust.
• Chili powder: Adds subtle smoky spice and ties the flavors together.
• Lacinato kale leaves: I love the slightly earthy taste and tender texture when wilted into the hash.
• Large eggs: Key for protein and that runny yolk goodness!
• Avocado: Sliced on top for creaminess and healthy fats.
• Fresh cilantro leaves (optional): Bright and herbal garnish that lifts the whole dish.
• Hot sauce: For those who want a little extra zing.
• Lime wedges: A squeeze of fresh lime juice cuts through the richness and adds zest.
• Sea salt and freshly ground black pepper: To season and enhance all the flavors.

Variations

I love how flexible this Sweet Potato Hash with Eggs and Avocado Recipe is. You can easily swap in your favorite veggies or play with spices; it adapts beautifully whether you want to keep it vegan, add meat, or dial back on the heat. Making it your own is where the fun really begins.

• Add some sausage or bacon: For an occasional indulgence, crispy sausage or bacon elevates the dish with smoky, meaty richness.
• Switch kale for spinach or chard: Both leafy greens work great if that’s what you have on hand — just wilt them in at the end like the kale.
• Make it vegan: Skip the eggs and toss in some crumbled tofu or chickpeas to maintain protein levels.
• Spice it up or tone it down: Adjust chili powder and hot sauce to your heat tolerance – I tend to keep mine medium but love a bit more on weekends!

How to Make Sweet Potato Hash with Eggs and Avocado Recipe

Step 1: Sauté the Veggies to Build Flavor

Start by heating half the avocado oil in a large skillet over medium heat. Toss in your chopped red onion, seeded poblano, sliced garlic, and a pinch of sea salt. Stir occasionally for 3 to 5 minutes until the veggies soften and become fragrant — this builds the base flavor for your hash. Once tender, scoop them out and set aside; you want to keep the pan ready for the sweet potatoes without overcrowding.

Step 2: Cook the Sweet Potatoes Until Tender and Crispy

In the same skillet, pour in the remaining avocado oil and add your sweet potato cubes with another pinch of salt. Let them cook, stirring occasionally, for about 8 to 10 minutes. You’ll know they’re ready when a fork slides in easily but the cubes still hold their shape and the edges have crisped up — that contrast is everything. If they start to stick, a little splash of water can help loosen them up without losing crispness.

Step 3: Bring It All Together with Kale and Spices

Return the sautéed veggies to the pan, sprinkle in chili powder, and toss in the torn kale leaves. Stir everything well so the kale just begins to wilt. This step adds earthiness and a pop of color — keep cooking until the kale softens slightly but stays vibrant, about 2 minutes.

Step 4: Crack in the Eggs and Finish Cooking

Make four little wells in your hash mixture with the back of your spoon and gently crack an egg into each. Lower the heat to medium-low, cover the skillet, and let the eggs cook for 3 to 5 minutes until the whites are set but yolks are still slightly runny — or cook longer if you prefer them firmer. Season with salt and freshly ground black pepper to taste.

Step 5: Top with Creamy Avocado and Garnish

Once the eggs are cooked just how you like them, slide slices of ripe avocado on top. If you want, scatter fresh cilantro leaves over the dish for that bright herbaceous touch. Serve immediately with hot sauce and lime wedges — the lime juice adds a refreshing zing that balances the richness beautifully.

How to Serve Sweet Potato Hash with Eggs and Avocado Recipe

Garnishes

I always sprinkle fresh cilantro on top because it adds that fresh herbal note that cuts through the richness. A few dashes of my favorite hot sauce bring an exciting heat that wakes up the dish. And never skip the lime wedge! A squeeze right before eating brightens every bite and brings it all together.

Side Dishes

When serving this hash, I like to keep it simple — maybe a slice of crusty sourdough bread or a light green salad with a tangy vinaigrette to balance the earthiness and richness on the plate.

Creative Ways to Present

For brunch gatherings, I’ve served this hash family-style in a big skillet right on the table—everyone loves helping themselves. You can also plate it neatly with the eggs nestled on top and avocado arranged fanned out for a restaurant-worthy look. Adding a sprinkle of toasted pepitas or pumpkin seeds adds crunch and looks gorgeous too!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, transfer the hash (without eggs) into an airtight container and refrigerate for up to 3 days. I store avocado slices separately because they brown quickly.

Freezing

Sweet potato hash freezes well without eggs. Freeze in portioned containers for up to 2 months. When ready to eat, thaw in the fridge overnight before reheating.

Reheating

Reheat the hash in a nonstick skillet over medium heat to revive some crispiness rather than microwaving, which can make it soggy. Add fresh eggs cooked to your preference and top with avocado slices right before serving.

FAQs

Final Thoughts

I could go on about this Sweet Potato Hash with Eggs and Avocado Recipe because it has truly become a staple in my kitchen — it’s filling, tastes fresh and homemade, and always puts a smile on my family’s faces. Whether it’s a lazy weekend brunch or a quick midweek meal, I promise you’ll love how straightforward yet impressive it feels. So next time you’re craving a cozy, nutritious dish with a little zest, give this a try; I’m confident it’ll become your new favorite too.

Print