Sweet Potato and Pepper Hash with Poached Eggs

This may be the best recipe I have ever posted to this blog. This hash is a stick to your ribs, healthy, eat it anytime ( I am eating a bowl right now as I write this!)  comfort dish that will have you putting this recipe on repeat! 

The subtle smoky flavor of the paprika plays off of the spicy peppers perfectly. Add in a generous amount of tender sweet potatoes and creamy black beans and you have an intensely satisfying dish. Top it all off with a poached egg with a delightfully runny yolk and some avocado, salsa or hot sauce and this dish is off the charts. What I appreciate about this hash is that each veggie holds it's own distinct flavor and texture. The problem I have with other hash recipes is that they tend to be a mushy mess that ends up eating like it's a potato paste. This hash will stay crisp tender and perfectly balanced.

The key to success with this dish comes down to your knife skills. Make sure all of your diced veggies are roughly the same size. About 1-inch pieces is what we are going for here. If you don't get everything roughly the same size, your hash won't cook evenly! 


Sweet Potato and Pepper Hash with Poached Eggs

Serves 4


  • 2 large sweet potatoes, peeled and diced 
  • 1 yellow onion, diced 
  • 1 green bell pepper, diced 
  • 1 red bell pepper, diced 
  • 1 poblano or jalapeno pepper, diced 
  • 1 15 oz can black beans, drained and rinsed 
  • 2 tablespoons lime juice
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika 
  • 1 teaspoon ground cumin 
  • 2 tablespoons pumpkin seeds, roasted 
  • Salt and pepper to taste
  • 4 eggs
  • 1 teaspoon apple cider vinegar
  • Avocado, salsa and hot sauce for serving


Preheat oven to 425 degrees. Line a large baking sheet with parchment paper or with a silicone mat.

In a large bowl combine oil, lemon and lime juices,spices and salt and pepper. Add all chopped veggies and beans. Stir to combine. 

Spread veggie mix on baking sheet and bake for 20 mins, or until veggies are crisp tender. 

While veggies are cooking, bring a medium pot of water to a boil. Add in vinegar. Gently stir water and slide cracked eggs one at a time into boiling water. Gently simmer until whites are formed and yolk is still jiggly.Alternatively, you can always fry your eggs if you don't want to mess with poaching!

Put hash in four bowls and top with poached egg. Serve with avocado, salsa and hot sauce.