Breakfast, lunch, or dinner, this gluten-free Sweet Potato Hash with Baked Eggs and Avocado Cilantro Crema is a delicious meal anytime! There are layers of flavor with super sweet potatoes, spicy chorizo, poblano peppers, then topped off with a delicious blend of avocado and cilantro.
There’s just something fun about when my kids ask ‘What’s for dinner?’, and I say ‘Breakfast!’ It was always a favorite for me growing up. At least once a month, mom made breakfast for dinner. Maybe it’s the change of pace breakfast food at a later hour brings to the table. I grew up in a predominantly meat and potatoes household so stacks of pancakes, french toast, and omelets were a welcome break from the routine.
This hearty Sweet Potato Hash has a Mexican flare with chorizo sausage and poblano peppers. The simple preparation starts by caramelizing the onion and poblanos. Next, you’ll sauté the sweet potatoes. They don’t need to totally cook through when sautéing because they’ll finish in the oven as the eggs bake. However, you do want them to develop a caramelized crust on the edges. Chorizo complements the dish with a little heat, and balances the sweetness of the potatoes. Chorizo is already fully cooked, but letting it brown with the sweet potatoes really brings out its flavor. Feel free to substitute your favorite sausage, or ham, or omit it entirely to keep the dish vegetarian.
After the veggies and chorizo have had their turn in the pan, combine and spread evenly in a baking dish. Use the back of a large spoon to create divots to cradle the eggs. I crack the eggs one at a time in a ramekin, then gently pour each egg into a divot to avoid fishing out eggshells where they don’t belong, or worse, a broken yolk. We’ve come too far at this point to not have a picture-perfect dish! Once they’re nestled in place, bake until the egg whites are set, around 20 minutes. Adjust the time accordingly depending on how done you like them.
You can whip up this yogurt-based blend of avocado, cilantro, and lime while the hash and eggs get happy in the oven. I’m not a huge fan of sour cream- or mayonnaise-based recipes so I’ll use thick, greek yogurt instead. It adds tang, texture, and a pop of protein without fat-laden calories, and it doesn’t upstage the avocado and cilantro. This bright blend finishes the hash perfectly. It’s also awesome with our Caramelized Salmon, Sheet Pan Halibut, Tequila Lime Baked Shrimp Tacos, and Mocha-Rubbed Sirloins. Enjoy!!
- 3 tablespoons olive oil, divided
- 1 large onion chopped (about 2 cups)
- 2 poblano peppers, chopped (about 1 cup)
- 1 teaspoon sugar
- 2 lbs sweet potatoes, peeled and diced (about 5 cups)
- 8 ounces chorizo, diced
- ½ teaspoon paprika
- ½ teaspoon cumin
- 6 large eggs, room temperature
- Salt and pepper
- Garnish: chopped fresh cilantro, thinly sliced green onions
- 1 avocado, cubed
- ⅓ cup plain, non-fat Greek yogurt
- ½ cup chopped cilantro leaves, packed
- Juice and zest of 1 lime
- 1-2 tablespoons of milk
- Salt and pepper
Preheat oven to 350°F. Lightly grease 13x9 baking dish. Set aside. Heat 1 tablespoon oil in a large skillet over medium heat. Add onion, peppers, and sugar. Season with salt and pepper. Cook until softened, 8-10 minutes, stirring frequently. Transfer to large bowl. Tent with foil to keep warm.
Increase heat to medium-high, and heat remaining 2 tablespoons olive oil in same pan. Add sweet potatoes. Cook until softened and edges brown, about 10 minutes, stirring frequently. Lay a piece of heavy duty aluminum foil over the pan to help steam sweet potatoes as well. Add the chorizo, paprika, and cumin. Cook 5 minutes. Transfer sweet potato mixture to large bowl with onion and peppers, and combine.
Spread combined mixture in prepared baking dish. Create 6 divots with the back of a spoon. Crack the eggs into a ramekin one at a time, and pour into the divots. Bake in preheated oven for 18-20 minutes, or until egg whites are set. Top with Avocado Cilantro Crema and sliced green onion.
While hash is in the oven, combine all ingredients in a blender or food processor. Blend until smooth. Makes about 1 ½ cups.
*Recipe inspired by Bobby Flay