Sweet Potato Hash with Baked Eggs and Avocado Cilantro Crema

by

Breakfast, lunch, or dinner, this gluten-free Sweet Potato Hash with Baked Eggs and Avocado Cilantro Crema is a hearty, delicious meal anytime! There are layers of flavor with tender sweet potatoes, spicy chorizo, poblano peppers, then topped with a tangy blend of avocado, cilantro, and lime.

The Hash

This hearty Sweet Potato Hash has a Mexican flare with chorizo sausage and poblano peppers, and is a one skillet wonder! The chorizo kicks things off, then the onion and peppers hit the skillet to caramelize. The sweet potatoes take their turn last. While it would be convenient to throw the whole gang in at once, the pan would be way overcrowded and nothing would get those caramelized edges like you want.

Browned Chorizo for Sweet Potato HashOnion and Poblano Peppers Caramelized for Sweet Potato HashSweet Potato Cubes with Caramelized Edges

Once the sweet potatoes are browned and fork tender, return the chorizo, onion, and peppers back to the skillet. With the back of a large spoon, you’ll make divots in the mixture 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 unwanted shells, or worse, a broken yolk. We’ve come too far at this point to not have a picture-perfect dish!

Sweet Potato Hash with Eggs Cracked in Ready to Bake

The Crema

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.

Sweet Potato Hash with Baked Eggs and Avocado Cilantro Crema Ingredients

This bright blend finishes the hash perfectly. It’s also awesome with our:

Remember to PIN THIS to save the recipe for later!

Sweet Potato Hash with Baked Eggs & Avocado Cilantro Crema | Give it Some Thyme - breakfast, lunch, or dinner, this gluten-free Sweet Potato Hash with Baked Eggs and Avocado Cilantro Crema is a hearty, delicious meal anytime! #sweetpotatohash #sweetpotatohashhealthy #sweetpotatohashwhole30 #sweetpotatohashwitheggs #sweetpotatohashskillet #breakfastrecipe #sweetpotatorecipe #skilletrecipe #giveitsomethyme #sweetpotatoesandeggs #sweetpotatoesandeggsrecipes #sweetpotatoesandeggsbreakfast

Be sure to check out our more of our skillet recipes!

If you don’t already have a 12-inch cast iron skillet, grab an affordable one here! Plus you can buy 10-inch and 8-inch if interested.

Before you go, stay in touch on InstagramPinterest and Facebook for all the latest updates! Cheers!!

Sweet Potato Hash with Baked Eggs and Avocado Cilantro Crema

Breakfast, lunch, or dinner, this gluten-free Sweet Potato Hash with Baked Eggs and Avocado Cilantro Crema is a hearty, delicious meal anytime.
Course Breakfast, Brunch, Main Course
Cuisine American, Gluten Free
Keyword breakfast recipe, brunch recipe, skillet recipe, sweet potato hash
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 -5 servings
Author Kim Peterson

Ingredients

Sweet Potato Hash

  • 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
  • 5 large eggs, room temperature
  • Salt and pepper
  • Garnish: chopped fresh cilantro, thinly sliced green onions

Avocado Cilantro Crema

  • 1 avocado, cubed
  • cup plain, non-fat Greek yogurt
  • ½ cup chopped cilantro leaves, packed
  • Juice and zest of 1 lime
  • ¼ cup of milk
  • Salt and pepper

Instructions

Sweet Potato Hash

  • Preheat oven to 375°F. Heat 1 tablespoon oil in a large cast iron or oven-proof skillet over medium heat. Add chorizo and cook until edges brown, about 5 minutes, stirring frequently. Transfer to a paper towel lined plate. Tent with foil to keep warm.
  • Next, add the onion, peppers, and sugar to the skillet. Season with salt and pepper. Cook until softened and caramelized, about 10 minutes, stirring frequently. Transfer to a medium bowl. Tent with foil.
  • Increase heat to medium-high, and heat remaining 2 tablespoons olive oil in same skillet. Add sweet potatoes, paprika and cumin. Season with salt and pepper. Cook until softened and edges brown, about 15 minutes, stirring frequently. Lay a piece of heavy duty aluminum foil over the pan to help steam the potatoes as they cook. When potatoes are fork tender, remove from heat. Stir the chorizo, onion and peppers in with the sweet potatoes.
  • With the back of a spoon, make 6 divots. Crack the eggs into a ramekin one at a time, and pour into the divots. Bake in preheated oven for 10-12 minutes until egg whites are set and yolks are still runny. Top with sliced green onions and cilantro. Serve with Avocado Cilantro Crema.

Avocado Cilantro Crema

  • While hash is in the oven, combine all ingredients in a blender or food processor. Blend until smooth. Makes about 1 cup.

*Recipe inspired by Bobby Flay. Republished post with updated photos.

Sweet Potato Hash & Baked Eggs with Avocado Cilantro Crema - Give it Some Thyme