Spicy Sweet Potato Hash

Get ready for your new favorite breakfast recipe! This Spicy Sweet Potato Hash is sooo flavorful, smoky, and hearty. It’s the perfect weekend breakfast or breakfast for dinner on weeknights. The base consists of sweet potato, red bell pepper, onion and lacinato kale along with a bunch of mouth-watering spices. It’s topped with sweet & spicy hot sauce, dairy-free cashew cream, toasted pepitas, and free-range eggs. It’s easy, delicious, and full of vitamins and minerals your body will thank you for! Pair with a glass of fresh squeezed OJ or a refreshing mimosa!



  • 2 Tbsp. olive or avocado oil
  • 1 yellow onion – dice
  • 2 large garnet yams – cube
  • 1 large red bell pepper – large dice
  • 1 bunch lacinato kale – thinly sliced
  • 1 1/2 tsp. cumin
  • 1 tsp. coriander
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. garlic powder
  • sea salt & pepper – to taste
  • optional – 3 free-range, organic eggs (highly recommended)
  • Cashew Cream Sauce
    • 1/2 c. raw cashews – soaked overnight or at least 2 hours
    • 1/3 c. + 2 Tbsp. filtered water
    • 1 tsp. raw, unpasteurized apple cider vinegar
    • 1 tsp. fresh squeezed lemon juice
    • 2 tsp. nutritional yeast
    • 1/4 tsp. sea salt
  • roasted, salted pepitas
  • hot sauce of choice – we use Schultz’s Cooking Hot Sauce (Sweet Heat)
  • fresh cilantro – chopped
  1. Soak raw cashews in water overnight or for at least 2 hours
  2. Drain cashews and add to high-speed blender along with filtered water, apple cider vinegar, lemon juice, nutritional yeast, and sea salt – blend on high until smooth and creamy, cream should be runny enough to drizzle over hash
  3. Set cashew cream aside for later
  4. Heat large, rimmed non-stick skillet over medium heat – add oil and diced onion
  5. Add salt & pepper – sauté onion until translucent and soft, about 3-4 minutes
  6. Turn heat up to medium-high and add cubed yams, salt & pepper – sauté for 2 minutes then add diced red bell pepper
  7. Sauté for 6 more minutes until the yams are soft and slightly charred – add cumin, coriander, paprika, garlic powder, salt & pepper
  8. Turn heat back to medium and add sliced lacinato kale – sauté for about 2 minutes until wilted
  9. Use spoon to dig wells in hash large enough for fried egg – crack eggs into wells and cover the skillet with a lid
  10. Cook the eggs for about 4 minutes – until egg whites are set but yolk is still runny
  11. Pull skillet off the heat once eggs are cooked – salt & pepper eggs
  12. Drizzle hot sauce and cashew cream over the hash
  13. Top with toasted pepitas and chopped cilantro – serve immediately, enjoy!


*Inspired by Left Coast’s Montecito Hash

* Adapted from Fit Living’s Sweet Potato and Kale Hash


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