Ingredients
4 teaspoons avocado oil
½ small red onion, chopped
1 poblano pepper, stemmed, seeded, and chopped
2 garlic cloves, thinly sliced
1 large sweet potato, cut into ½-inch cubes
1 teaspoon chili powder
4 leaves lacinato kale, stemmed and torn
4 large eggs
1 avocado, sliced
Fresh cilantro leaves, for garnish (optional)
Hot sauce, for serving
Lime wedges, for squeezing
Sea salt and freshly ground black pepper
Instructions
- Sauté the vegetables: Heat 2 teaspoons of avocado oil in a large lidded skillet over medium heat. Add the onion, poblano, garlic, and ¼ teaspoon sea salt. Cook for 3–5 minutes, stirring occasionally, until softened. Remove the vegetables and set aside.
- Cook the sweet potatoes: Add the remaining 2 teaspoons of oil to the skillet. Add the sweet potatoes and ¼ teaspoon sea salt. Cook for 8–10 minutes, stirring occasionally, until fork-tender and slightly crispy.
- Combine veggies and greens: Return the sautéed onion, poblano, and garlic to the skillet. Stir in chili powder and kale, cooking for 1–2 minutes until the kale wilts.
- Add eggs: Make four shallow wells in the hash and crack an egg into each one. Reduce heat to medium-low, cover, and cook 3–5 minutes, until eggs are just set.
- Serve and garnish: Season with salt and pepper. Top with avocado slices, fresh cilantro, a squeeze of lime, and hot sauce if desired. Serve immediately.
Notes
- Lid is key: Covering the skillet helps cook the eggs evenly and keeps the sweet potatoes tender.
- Vegetable swaps: Red bell peppers, shredded Brussels sprouts, cauliflower, or corn can replace or supplement the vegetables in this recipe.
- Vegan option: Skip the eggs and stir in 1 cup cooked black beans or top with smoky vegan bacon.
- Meal prep tip: Cook the vegetable mix in advance and store in airtight containers in the fridge for up to 3 days. Reheat and add eggs or beans when ready to eat.
- Prep Time: 10 min
- Cook Time: 20 min