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–+ servings
Sweet Potato Avocado Hash

Easy Sweet Potato Avocado Hash That’ll Ignite Your Breakfast Joy

This Sweet Potato Avocado Hash is a vibrant, nourishing breakfast game-changer packed with flavor and perfect for any meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potato Base
  • 2 medium sweet potatoes Choose firm, medium-sized for perfect roasting.
  • 2 tablespoons olive oil Extra virgin for richness.
  • 1 teaspoon smoked paprika Adds smoky depth.
  • to taste salt
  • to taste pepper
For the Avocado Topping
  • 1 ripe avocado Pick slightly soft for butteriness.
  • 1 tablespoon fresh lime juice Prevents browning.
  • 2 tablespoons fresh cilantro Optional for flavor.
Optional Additions
  • 1/2 medium red onion Thinly sliced for crunch.
  • 2 cloves garlic Minced and sautéed with potatoes.
  • 2 large eggs Fried or poached for protein.

Equipment

  • skillet

Method
 

For the Sweet Potato Base
  1. Heat olive oil in a large skillet over medium heat until shimmering.
  2. Sauté diced sweet potatoes, red onion, smoked paprika, salt, and pepper in the hot oil. Cook 10–12 minutes, stirring occasionally, until golden brown and tender.
  3. Stir in minced garlic and chopped bell pepper (optional) and cook 2–3 more minutes until fragrant and the peppers soften slightly.
For the Avocado Topping
  1. Mash ripe avocado, lime juice, and fresh cilantro in a bowl, then season with salt and pepper, blending until creamy yet still slightly chunky.
  2. Assemble spoon the sweet potato hash onto plates, dollop the avocado mash on top, and garnish with extra cilantro or a squeeze of lime.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gSodium: 250mgPotassium: 850mgFiber: 9gSugar: 6gVitamin A: 12000IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of olive oil. Freeze sweet potato base for up to 2 months; reheat before serving.

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