Chile Sweet Potato Hash with Eggs and Avocado

I don't know if you've noticed, but I've really come to like sweet potatoes lately!  And as much as I'm still obsessed with baked sweet potato fries, I'm always on the lookout for another way to serve them.  This sweet potato hash is a great breakfast/brunch idea, or when you are in the mood for breakfast for dinner!

This hash consists of red onion, green bell pepper, sweet potatoes, and fire roasted chiles.  The avocado and fried egg on top really pulls it all together.  This is a satisfying meal full of vitamins and healthy fats.  We were lucky enough to have ours with fresh duck eggs, thanks to our neighbors.  Gotta love country life!

Chile Sweet Potato Hash with Eggs and Avocado

Serves: 3-4 (depending on what meal you have this for, how hungry you are, and whether or not you have anything else along side)

INGREDIENTS:

• 2 tablespoons olive oil
• 1 red onion, cut into small dice
• salt + pepper
• chipotle chili powder (optional)
• 1 green bell pepper, cut into small dice
• 1 to 1 1/2 pounds sweet potatoes, scrubbed clean and cut into small dice
• 5 cloves garlic, minced
• 1 can (4 ounces) diced fire roasted diced green chile
• 3/4 cup vegetable broth (or water, though vegetable broth adds more flavor)
• 1 teaspoon fresh thyme leaves (optional)
• eggs: 1 per person
• 1 avocado, diced

DIRECTIONS:

1)  Heat the oil in a large skillet over medium-high heat (I used a cast-iron skillet).  Once hot and shimmering, add the onion.  Season with a bit of salt and pepper (not too much, you can add more later), and chipotle chili powder as desired.  Cook until soft, stirring occasionally, for about three minutes.

2)  Add green bell pepper and continue to cook until soft, stirring occasionally,  about 5 minutes.

3)  Add sweet potatoes and stir well to combine.  Cook and stir for about 3 minutes until the sweet potatoes just start to brown.  Add garlic and diced green chile and cook for about one more minute, until fragrant.

4)  Add vegetable broth and stir to combine.  Cover and let cook until the potatoes are fork tender, about 5 minutes.

5)  While the potatoes are cooking, start cooking the eggs.  Heat a small non-stick skillet over medium heat. Crack an egg into the pan and cover the pan.  Let cook for a couple minutes and then check on it.  Flip over if desired to cook the yolk more directly.  Once cooked to desired consistency, repeat with the remaining eggs.

6)  Once the potatoes are fork tender, remove the cover and continue cooking until all of the vegetable broth is absorbed (if it is not already).  Stir in the thyme and season with additional salt, pepper, and chipotle chili powder to taste.  Turn off heat and cover to keep warm until the eggs are done.

7) Serve hash topped with avocado and eggs.  I haven't tried it, but I think this would also be good with a bit of hot sauce if you like that sort of thing!

(recipe adapted from Family Fresh Cooking)