If you are searching for a vibrant, flavorful, and nourishing breakfast or brunch idea, look no further than this Southwest Sweet Potato Hash with Eggs, Avocado, and Cilantro Recipe. This dish perfectly balances the natural sweetness of roasted sweet potatoes with the smoky depth of cumin and the bright freshness of cilantro, all topped with creamy avocado and a runny fried egg that ties everything together beautifully. It’s a colorful, nutrient-packed meal that’s as satisfying as it is eye-catching, guaranteed to brighten your morning with every bite.
Ingredients You’ll Need
These simple ingredients come together to create a symphony of flavors and textures. Each one plays a crucial role, from the tender sweet potatoes providing a hearty base, to the spicy jalapeno adding a playful kick, and the creamy avocado delivering that luscious finish. You’ll love how easy it is to gather and prepare these essentials for the perfect Southwest Sweet Potato Hash with Eggs, Avocado, and Cilantro Recipe.
- Sweet Potatoes: Peeled and diced, they roast up tender and sweet, forming the core of the hash.
- Yellow Bell Pepper: Adds a tender crunch and bright color to enliven the dish.
- Red Onion: Sliced, it brings a mild pungency and subtle sweetness when cooked.
- Jalapeno: Minced finely to infuse a gentle, spicy warmth that wakes up every bite.
- Salt & Pepper: Essential seasonings that enhance all the other flavors.
- Canned Tomatoes: Provides juiciness and a vibrant acidity to balance the sweetness.
- Black Beans: Adds a creamy texture and earthy protein boost.
- Cumin: A fragrant, smoky spice that gives this hash its signature Southwest flair.
- Garlic Powder: For a deep, savory undertone without overpowering the freshness.
- Cilantro: Freshly chopped, it delivers a burst of herbaceous brightness.
- Large Eggs: Fried on top, their runny yolks add richness and silkiness.
- Avocado: Sliced and creamy, perfect for cooling contrasts with the spicy elements.
- Extra Cilantro: For garnish, adding an inviting fresh aroma and color pop.
How to Make Southwest Sweet Potato Hash with Eggs, Avocado, and Cilantro Recipe
Step 1: Cook the Sweet Potatoes
Start by heating your skillet with a splash of olive oil over medium-high heat. Add the diced sweet potatoes and let them cook undisturbed for a few minutes. Then turn them regularly so each side gets a beautiful, golden-brown caramelization. This step is crucial for developing the sweet, nutty foundation of your hash. Once the sweet potatoes are tender all the way through, you’re ready to add the next round of ingredients.
Step 2: Add Vegetables
Into the skillet go the sliced red onions, diced yellow bell pepper, and minced jalapeno. Stir these in and continue to cook for about five minutes, letting the vegetables soften while mingling their flavors with the sweet potatoes. As they cook, season with salt and pepper to taste. This combination creates a savory, colorful medley that wakes up your senses and sets the perfect stage for the spices.
Step 3: Add Beans, Tomatoes, and Spices
Next, stir in the canned tomatoes with their juices, the black beans, and the aromatic cumin and garlic powder. This mixture should sizzle gently as the flavors start melding beautifully. Toss in the freshly chopped cilantro last to preserve its herbaceous punch. This blend of spices, beans, and tomatoes adds richness, texture, and that unmistakable Southwest vibe that makes this hash so special.
Step 4: Fry the Eggs
While the hash simmers, fry your eggs to perfection in a separate pan—sunny side up or over easy, whichever way you prefer. The runny yolks will enrich every forkful of hash, making each bite irresistibly luscious. If you’re cooking for several, timing is everything to get those eggs tender and ready just as your hash finishes.
Step 5: Assemble and Serve
Finally, spoon the hot sweet potato hash onto plates or into bowls. Nestle the fried eggs on top, arrange creamy avocado slices alongside, and sprinkle with extra cilantro for a fresh, aromatic lift. Serve immediately to enjoy all the vibrant textures and flavors at their very best.
How to Serve Southwest Sweet Potato Hash with Eggs, Avocado, and Cilantro Recipe
Garnishes
Don’t shy away from garnishing your Southwest Sweet Potato Hash with Eggs, Avocado, and Cilantro Recipe. Beyond extra cilantro, a squeeze of fresh lime juice or a dollop of sour cream or Greek yogurt can elevate the flavors even further. A sprinkle of crumbled queso fresco or some toasted pepitas also adds texture and interest.
Side Dishes
This hash is a hearty dish on its own but pairs beautifully with simple sides to round out the meal. Consider a light green salad with a citrus vinaigrette, warm corn tortillas, or a zesty black bean salad for a complete and satisfying brunch spread. Each side adds a complementary texture or flavor to keep things interesting without overshadowing the star dish.
Creative Ways to Present
For a fun twist, serve this Southwest Sweet Potato Hash with Eggs, Avocado, and Cilantro Recipe in individual cast-iron skillets straight from the stove to the table for cozy rustic charm. Or try layering the hash inside large, toasted pita pockets along with slices of avocado and a fried egg for a handheld option that’s perfect on the go. The vibrant colors and textures make this dish a natural for photo-worthy presentations, so don’t forget to snap a pic before digging in!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Southwest Sweet Potato Hash with Eggs, Avocado, and Cilantro Recipe, store them in an airtight container in the refrigerator for up to 3 days. The flavors usually deepen overnight, making for a delicious quick meal the next day. Keep eggs separate for best texture when reheating.
Freezing
You can freeze the hash (without the eggs and avocado) for up to 2 months. Just cool it completely, pack it tightly into freezer-safe containers or bags, and freeze. To enjoy later, thaw overnight in the fridge before reheating gently on the stovetop. The avocado and eggs should be freshly prepared when serving to maintain their fresh taste and texture.
Reheating
The best way to reheat your hash is on the stove over medium heat with a splash of water or oil, stirring occasionally until warmed through. Avoid the microwave if possible to keep the sweet potatoes soft but not soggy. Add fresh avocado slices and fry a new egg to top it off for a near-original experience.
FAQs
Can I make this Southwest Sweet Potato Hash with Eggs, Avocado, and Cilantro Recipe vegan?
Absolutely! Simply skip the eggs or substitute with scrambled tofu or a plant-based egg alternative. The rest of the hash is naturally plant-based and packed with flavor.
Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes work wonderfully when in season. Dice them finely and add them as directed, keeping an eye on the moisture level to prevent the hash from getting too wet.
How spicy is this recipe?
The heat level can be easily adjusted by how much jalapeno you use or by removing the seeds for a milder flavor. The dish balances spice with creamy avocado and sweet sweet potatoes to keep things harmonious.
What type of oil is best for cooking the hash?
Olive oil is perfect for its flavor and health benefits, but avocado oil or even a mild vegetable oil are great options too, especially if you want a higher smoke point.
Can I prepare parts of this recipe in advance?
Definitely. You can dice the vegetables and peel the sweet potatoes the day before to save time. The hash itself can be made earlier in the day and gently reheated before serving with freshly cooked eggs and avocado.
Final Thoughts
I hope you feel inspired to whip up this vibrant Southwest Sweet Potato Hash with Eggs, Avocado, and Cilantro Recipe soon. It’s one of those dishes that feels special enough for guests but easy enough for any day of the week. Warm, fresh, colorful, and packed with bold flavors, it truly makes breakfast the best part of your day. Enjoy every delicious bite!
Print
Southwest Sweet Potato Hash with Eggs, Avocado, and Cilantro Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: Southwestern American
- Diet: Gluten Free
Description
This Southwest Sweet Potato Hash is a vibrant and hearty dish combining tender sweet potatoes, bell peppers, red onions, jalapeños, black beans, and spices, all cooked together in a skillet. Topped with a perfectly fried egg, fresh avocado slices, and cilantro, it offers a flavorful and nutritious meal perfect for breakfast, brunch, or a quick dinner.
Ingredients
Vegetables
- 2 large sweet potatoes, peeled and diced
- 1 yellow bell pepper, diced
- 1/2 red onion, sliced
- 1 jalapeno, minced into a small dice
- 1 cup canned tomatoes (can use fresh)
- 1 cup black beans
- 1 avocado, sliced
- Extra cilantro for garnish
Spices & Seasonings
- Salt & pepper, to taste
- 1 tablespoon cumin
- 2 teaspoons garlic powder
- 1/4 cup cilantro, chopped
Others
- 4 large eggs
- Olive oil for cooking
Instructions
- Cook Sweet Potatoes: Heat olive oil in a large skillet over medium-high heat. Add the diced sweet potatoes and cook, turning regularly, until they are browned and softened. This forms the hearty base for the hash.
- Add Vegetables: Add the red onions, bell peppers, and jalapeños to the skillet. Continue cooking for about 5 minutes, stirring occasionally, until the vegetables are cooked through and the sweet potatoes are nicely browned. Season with salt and pepper to your taste.
- Add Beans, Tomatoes & Spices: Stir in the canned tomatoes, black beans, cumin, and garlic powder (and onion powder if you wish). Mix all ingredients well. Immediately add the chopped cilantro and stir until evenly distributed throughout the hash.
- Serve: Spoon the sweet potato hash into bowls or onto plates. Top each serving with a fried egg, extra cilantro, and sliced avocado. Enjoy immediately for the best texture and flavor!
Notes
- You can substitute fresh diced tomatoes for canned if preferred.
- Adjust the level of jalapeño for desired heat.
- For a vegan option, skip the eggs or replace with tofu scramble.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet.
