Southwestern Sweet Potato Hash with Poached Eggs and Cilantro Pesto Recipe
This Southwestern Sweet Potato Hash is a vibrant and flavorful breakfast or brunch dish featuring perfectly sautéed sweet potatoes and vegetables topped with a creamy avocado cilantro pesto and a perfectly poached egg. The combination of smoky chipotle, fresh herbs, and tender vegetables makes this recipe both hearty and refreshing, while the poached eggs add a rich, silky finish. Ideal for a healthy, nutrient-packed start to your day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Gluten Free
Ingredients
Scale
Cilantro Avocado Pesto
- 1 cup cilantro
- ½ cup parsley
- 2 tablespoons almonds
- 2 tablespoons lime juice
- 1 clove garlic
- 1 avocado
- ¼ cup olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
Sweet Potato Hash
- ½ tablespoon olive oil
- 2 medium sweet potatoes, peeled and cubed into ½ inch cubes
- 1 large green bell pepper, diced
- 1 Vidalia onion, cubed into ½ inch cubes
- 2 small zucchini, cubed into ½ inch cubes
- 2 cloves garlic, minced
- 2 teaspoons chipotle chili powder (or smoked paprika)
- 1 teaspoon salt
- 1 teaspoon pepper
- 4–8 cups kale (or baby spinach or arugula)
- 4 eggs
- Hot sauce (optional)
- 2 tablespoons vinegar (for poaching eggs)
Instructions
- Make Cilantro Pesto: Pulse the almonds in a food processor until they are slightly broken down. Add parsley, cilantro, salt, pepper, avocado, lime juice, and garlic clove into the processor and blend until smooth. While processing, slowly drizzle in the olive oil through the opening to emulsify into a creamy pesto.
- Prepare Skillet: Heat a large skillet or cast iron pan over medium-high heat and add ½ tablespoon of olive oil.
- Cook Sweet Potatoes: Add the cubed sweet potatoes, salt, pepper, chipotle chili powder, and Vidalia onion to the hot skillet. Cook for about 15 minutes, stirring occasionally, until the potatoes are browned and tender.
- Add Vegetables and Garlic: Mix in the minced garlic, diced green bell pepper, and zucchini. Sauté for an additional 5 to 7 minutes until the vegetables are softened.
- Add Greens: Stir in the kale, baby spinach, or arugula and cook just until wilted, about 1-2 minutes. Remove the hash from heat and keep warm.
- Poach Eggs: While the hash cooks, bring a large saucepan of water to a rapid boil and add 2 tablespoons of vinegar. Swirl the water with a spoon, then gently add the eggs one at a time into the swirling water. Let them cook for 3 to 5 minutes depending on your preferred yolk runniness. Remove eggs with a slotted spoon and drain on paper towels.
- Serve: Divide the hash evenly onto four plates. Top each with a poached egg and drizzle about 1 tablespoon of the avocado cilantro pesto over the top. Add hot sauce if desired and serve immediately.
Notes
- You can substitute kale with baby spinach or arugula depending on your preference or availability.
- For a vegan version, skip the poached eggs or replace with tofu scramble.
- The chipotle chili powder can be swapped with smoked paprika for a milder smoky flavor.
- Make sure not to overcook the poached eggs; 3-5 minutes ensures a runny yolk.
- This recipe is great for meal prep – the pesto can be made ahead and stored in the fridge for up to 3 days.
Keywords: Southwestern sweet potato hash, avocado cilantro pesto, poached eggs, healthy breakfast, gluten free, skillet hash
