Mexican Sweet Potato Hash with Fried Egg and Avocado Crema
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Ingredients & Equipment
What we send
- 6 ouncesdinosaur kale
- 4 ouncesbaby spinach
- 2sweet potatoes
- 1/8 ouncecilantro
- 2 clovesgarlic
- 1 candiced tomatoes
- 2 ouncesshredded Monterey Jack cheese
- 2 packetsnonfat sour cream
- 1/2 teaspoondried Mexican oregano
- 1 teaspoonground cumin
- 1/2 teaspooncaraway seeds
- 1/8 teaspoonancho chile powder
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 10" medium high-sided ovenproof pan
- potato masher (optional)
- blender or food processor (optional)
- 10" medium nonstick pan with lid
Preheat oven to 425°F. Rinse all produce. Stack kale leaves and thinly slice, discarding long stems. Pat spinach dry with paper towel. Halve sweet potatoes lengthwise; cut crosswise into ¼-inch half-moons. Roughly chop cilantro leaves, discarding stems. Halve lime. Peel shallot, halve, and thinly slice. Mince garlic. Drain diced tomatoes, discarding juices.
Roast sweet potatoes
On a baking sheet, toss sweet potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart, and roast until tender and beginning to brown, 9-12 minutes. Meanwhile, heat ½ tablespoon olive oil in a medium high-sided ovenproof pan over medium-high heat. When oil is shimmering, add shallot and half of garlic. Sauté, stirring frequently, until shallot has softened, 2-3 minutes.
Sauté kale and tomatoes
Add spice mix, kale, spinach, and half of cilantro to pan with aromatics, still over medium-high heat, and cook, stirring, until wilted, about 2 minutes. Add diced tomatoes, ¼ cup water, ½ teaspoon salt, and pepper as desired and cook, mashing tomatoes with a potato masher or fork to break down, until liquid has almost evaporated, 2-3 minutes. Once roasted, add sweet potatoes to pan and stir to combine.
Make avocado crema
Sprinkle Monterey Jack over sweet potato hash, transfer to oven, and bake until cheese melts, 4-6 minutes. Meanwhile, halve avocado and discard pit; carefully scoop out flesh, discarding skin. In a blender or food processor, combine sour cream, juice of 1 lime, avocado, remaining garlic, 2 tablespoons water, ½ teaspoon salt, and pepper and blend until smooth. Set crema aside.
Heat 2 teaspoons olive oil in a medium nonstick pan over medium heat. When oil is shimmering, crack 2 eggs into pan and season with salt and pepper as desired. Fry until whites start to set, 2 minutes. Cover pan and continue frying until whites are mostly set but yolks are still runny, 2 minutes more.
Plate sweet potato hash
Spoon avocado crema onto bottoms of serving plates and spread in an even layer. Top with sweet potato hash and fried eggs. Garnish with remaining cilantro and dig in!