Sweet Potato Avocado Hash

Servings 4 servings
Author Sarah Walker Caron


  • 1 sweet potato cubed (3/4-inch dice)
  • 1 tbsp olive oil
  • 1 sweet onion thinly sliced (2-inch long pieces)
  • 2/3 cup sweet pepper thinly sliced (2-inch long pieces)
  • 1 avocado thinly sliced (2-inch long pieces)
  • salt and pepper to taste


  1. Place the sweet potato in a small saucepan and cover with water (about an inch above the potatoes). Bring to a boil and cook until just tender -- about 7-10 minutes. Drain and set aside.

  2. In a large skillet set over medium heat, heat the olive oil. Add the onion and pepper. Cook, stirring frequently, until tender and beginning to brown. 

  3. Add the sweet potatoes and avocado to the skillet and toss well to combine. Season with salt and pepper to taste. Cook for 4-5 minutes, until the potatoes begin to brown.

  4. Divide evenly among four plates. Top with an egg, prepared however you like. And season with additional salt and pepper, if needed. Enjoy!