About recipe

Perfect for a crisp fall morning, this sweet potato hash is a delicious and simple dish! Serve with a fried egg and a side of whole grains for a balanced breakfast!

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Ingredients (serves 2)

• 4 tsp olive or vegetable; divided   
• ½ small red onion; chopped  
• 1 poblano pepper; stemmed, seeded, and chopped  
• 2 garlic cloves; chopped  
• 1 large sweet potato; cut into ½-inch cubes  
• 1 tsp chili powder  
• 4 leaves kale; stemmed and torn  
• 4 large eggs; cooked to preference 
• 1 avocado; sliced  
• Optional: serve with cilantro, hot sauce, and lime 

Preparation

1. Heat 2 tsp oil in a large lidded skillet over medium heat. Add onion, poblano, and garlic and cook until softened (3-5 min). Remove from the pan and set aside.  
2. Heat remaining 2 tsp of oil in the skillet. Add sweet potatoes and cook until fork tender (8-10 min). Add sauteed vegetables back into the pan and add chili powder and kale.  
3. Serve with eggs, avocado and optional toppings. Season with salt and pepper to taste.