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So, this is strange and uncharted territory.

I haven’t posted on a Thursday in years but when your psychotic need for posting recipes three days a week decides to throw down with your neurotic compulsion to stick to your (self-imposed) Mon.(Tues).Wed.Fri  posting schedule…crazy things can happen.

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To post or not to post, that was the question.

And as far as fights go…it was a close one.  That is, until these chipotle-sweet potato hash tacos broke out the trench warfare. (Dirty rotten scoundrels.)

I didn’t stand a chance.

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Poached eggs were flung across the front into enemy lines with reckless abandon.

And I think we all know how I feel about runny yolk.  {Swoon.}

Game.Over.

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So I guess what I’m trying to say, amidst all this weird military imagery (that I really only know anything about from obsessing over watching Downton Abbey) is that…I couldn’t not share these breakfast tacos with you.  Especially when it is the week before Easter (and Passover!) and you are all planning brunches/leavened bread-free meals. And it would be totally remiss of all of us not to put these on our menus.

Because seriously. They are good. Spicy chipotles paired with sweet potatoes are a favorite combination of mine. And then topped with some runny yolk and creamy avocado?  Yes, please.

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And because no plate of tacos is truly complete without a handful of chips to go with them, I present you with one of my new favorite snack foods – Green Giant’s new Veggie Snack Chips! They currently come in two flavors – roasted veggie with zesty cheddar and multigrain sweet potato with sea salt. I got to try both and, well…I won’t tell you exactly how many I’ve “taste tested” in the past week but…it’s a lot.

The roasted veggie tastes a lot like your typical cheesy chip but with hidden veggie goodness mixed inside.  And the multigrain sweet potato is just fabulous…it has hints of sweet and salty so you just keep coming back for chip after chip!  Finally us snackers can have a chip that we feel good about eating!

Now that Green Giant has exposed their new awesome chip surprise, they are looking for other surprises…from you guys! Specifically, your surprise talents. Head on over to their facebook page or YouTube channel to check out the surprise talents that other people have shared and who knows, you might even be so inspired that you’ll want to share your own. Plus, if you check it out you can also pick up a coupon for these awesome chips along the way.

Thank you to The Green Giant™ for being a sponsor. Show the Giant your surprise talent at www.facebook.com/greengiant

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One year ago…Curried Tomato Soup with Hard-Boiled Eggs
Four years ago…Pork Medallions with Chili-Maple Sauce, Quinoa with Sun-Dried Tomatoes and Corn

Chipotle-Sweet Potato Hash with Poached Eggs and Avocado
Serves 4, adapted from Keys to the Kitchen

Ingredients
For the poached eggs: 

  • 8 cups water
  • 1 tsp vinegar
  • 8 large eggs

For the hash: 

  • 2 tbsp olive oil
  • 1 yellow onion, cut into small dice
  • kosher salt and freshly ground pepper
  • 1 green bell pepper, cut into small dice
  • 1 lb sweet potatoes, cut into small dice
  • 1 garlic clove, minced
  • 1 canned chipotle chile in adobo, minced
  • 1/2 cup vegetable broth
  • 1 tsp fresh thyme, minced
  • 1 medium ripe avocado, sliced
  • 8 corn tortillas

Instructions
For the eggs: 

  1. Bring the 8 cups water to a simmer in a medium frying pan and add the vinegar. Break each egg into a separate small cup or ramekin. Gently slide the eggs into the water, cooking two at a time. Cook until the whites are just set, about 3 minutes.
  2. Using a slotted spoon, lift the eggs out of the water and place in a bowl of warm water to keep warm until you are ready to eat. Repeat with remaining eggs.

For the hash: 

  1. Heat the oil in a large frying pan over medium-high heat. Add the onion and season with salt. Cook, stirring frequently, until softened and translucent, about 3 minutes. Stir in the bell pepper and cook until soft, about 5 minutes.
  2. Add the sweet potatoes and cook, stirring occasionally, until they begin to brown, about 3 minutes. Stir in the garlic and chipotle. Cook 30 seconds. Add the broth or water. Cover and cook until the potatoes are fork-tender, about 5 minutes.
  3. Remove the cover and cook until the liquid has evaporated. Stir in the thyme. Season with salt and pepper to taste.
  4. Serve the hash atop the corn tortillas with 1 egg per tortilla and topped with sliced avocado.

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You are reading this post on Eats Well With Others at http://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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59 Responses to Chipotle-Sweet Potato Hash Tacos with Poached Eggs and Avocado

  1. The spears of avo and the sweet potato cubes are just so perfect! I want!

  2. That sweet potato hash looks insanely good! And, after a long 8+ months without poached eggs (and booze and sushi….), I am really lusting over this whole meal!

  3. These tacos would make me so happy for any meal of the day! And I am pretty sure I’d “taste” an entire bag of those chips in one sitting…

  4. I am amazed by your productivity, but I hadn’t yet caught on that you had a ‘schedule!’ So you watch “Downtown Abbey”–I guess you DO have a bit of a history buff in you, protestations aside…

  5. Claudia says:

    Oh my! Breakfast? I am calling that dinner for the weekend. Swoon.

  6. I love EVERYTHING – everything – about this recipe! Wowowow.

  7. I love the look of this!! Dang, this is one of those meals that could be eaten any time of day. Also, I finally got Downton Abbey and am starting this week!!

  8. Mary Younkin says:

    You hooked me with every single ingredient! I adore just about anything cooked as a hash and adding chipotle just makes it all better!

  9. Yes, my kind of hash! I like poaching eggs on top of veggies, it is the simplest meal but also one of the best!

  10. I love sweet potato hash…this sounds amazing, Joanne! I love the egg on top too!

  11. Pinin and sharing with my veggie friends….Love, love, LOVE IT!

  12. marie says:

    I am amazed that you churn out so many great meals week after week. These photos have me salivating, I adore sweet potatoes. As for the posting schedule I do that too! Probably because I am a Virgo and I like things just so.

  13. Hahaha, yay for a Thursday post! I am always impressed at your gastronomical bliss every single week. :)

  14. Ashley says:

    This looks absolutely luxurious!

  15. Runny yolks? Definitely win me over every time.

  16. Pam says:

    What? No runny yolk shot? That’s okay, that may have just MADE me get up right now and make these tacos. They look seriously amazing. I totally see why you had to post on a Thursday. :)

    I love Downton too – isn’t it amazing?

  17. I can see why these won. Definitely an awesome sounding recipe! Poached eggs and avocado… count me in.

  18. Amy says:

    Honestly, I’m surprised you haven’t converted to posting every single day. I mean, you’re almost there anyway. I can’t keep up! I love everything about this. WANT.

  19. Jill says:

    What a fab recipe! I love when a dish includes a poached egg, my favourite thing to add at the moment :)

  20. Lora says:

    A gorgeous healthy breakfast. Love!

  21. sandra says:

    wow your poaching abilities are tremendous. I think you made the right call, posting today, what with the holidays approaching, and all. I don’t have such strict rules about when – except I have decided to limit my post to one a day. I tend to get carried away. What is that about – that drive to post?

  22. Karen says:

    At first glance, I thought to myself, “Oh, my… Joanne put way too much sour cream on those tacos!” Haha… they’re eggs! Looks wonderful!

  23. Eileen says:

    This sounds like a perfect taco! I totally agree re runny yolk, and the combination of sweet potato and smoky chipotle is obviously just perfect. And who doesn’t want a reason to eat more avocado? I definitely do. :)

  24. Val says:

    This looks amazingly delicious.

  25. I just saw Green Giant Sweet Potato sticks? puffs? something at Sam’s…I almost bought them, but was afraid my super picky kids wouldn’t eat them. Poached eggs are on my bucket list…never made one!

  26. Guru Uru says:

    Breakfast like this cannot be beat my friend it is healthy and delicious :)

    Cheers
    Choc Chip Uru

  27. Debbie says:

    Delicious Joanne just delicious!!!!! I wouldn’t just limit these to breakfast…I would love them for lunch or dinner too!

  28. Gary says:

    Great recipe and a great visual for the finished product. Nice work. I can’t poach eggs though. There are three things in life I can’t do. That’s one of them. Another is jump a car battery. The last one is make a freethrow.

  29. Jenn Kendall says:

    i was definitely surprised by how good those green giant chips were! omg this breakfast taco sounds crazy delicious Joanne! i definitely will be trying it!

  30. Big Dude says:

    Looks really good topped with the poached egg.

  31. Abby says:

    I’m so glad you posted, these are to die for! Although don’t hate me if I fry the egg because I can’t poach an egg to save my life. I need to catch up on Downton, Duck Dynasty has taken over my TV lately.

  32. Kevin says:

    Now these yummy tacos would certainly start the day off right!

  33. Alisa says:

    This looks like the perfect breakfast to me, yet I’ve never thought to put it in a taco! Brilliant Joanne!

  34. This looks awesome as is, but reminds me of something that could possibly be even better: go to google and type in eggocado. You’re welcome :)

  35. Chris says:

    Those are seriously good. Even if the eggs were flung across enemy lines.

  36. I’ve never seen or thought of eggs in a taco but the idea of dipping them in the runny yolk is heavenly! I’m definitely going to look for those veggie chips on my next trip to the US, they sound right up my alley!

  37. Of course you know you have issues :) Posting-shmosting aside, these tacos look fantastic!

  38. Blond Duck says:

    All it needs is black beans to be truly epic.

  39. teresa says:

    i need this taco in my life immediately! it has all my favorite ingredients in it, delicious!!

  40. Gloria Baker says:

    I love this Joanne, look amazing (I dont stopping by so much because my mom is sick) really love this!

  41. Katie says:

    I feel like you post every day! I’m glad you got this one out on a Thursday. I am so hungry for these tacos with poached eggs right now!

  42. These look so appealing. I won’t them in front of me right now!! I’m getting to blogs late and it’s 11:30 at night…lol!! I am hungry now ;)

  43. Tandy says:

    Egg and avocado sounds intriguing :)

  44. Beautiful breakfast Joanne! You are so funny with the posting schedule. Although, I have to say, I always look forward to your Fri. dessert posts and have come to expect them!

  45. Cathleen says:

    This looks fantastic!! I’m glad you broke your pattern and shared these :) I am OBSESSED with chipotle, yum!

  46. This sounds like the best combination of flavors ever. Sweet potatoes + spicy + runny yolk…yum.

  47. Kari says:

    I think I’d happily jump straight to the sweet potato component of this dish – gorgeous :)

  48. Dining Alone says:

    These tacos look awesome, and I am all about a runny yolk too!

  49. Fab for brekkie or dinner. Love it!

  50. Karis says:

    I wish my poached eggs looked like yours! Inevitably I end up losing all the whites. This recipe looks like a great excuse for me to practice making them!

  51. Those are gorgeous poached eggs! I really admire a beautifully cooked poached egg. My mouth is watering looking at those tacos.

  52. Jeanette says:

    Great hash recipe – and I’m a big fan of avocado in the morning w/ poached eggs – great combo!

  53. these tacos would have me jumping for joy :) yum!! perfectly poached eggs, too!

  54. I would eat these for breakfast, lunch and dinner. They are perfection!

  55. grace says:

    i’m not sure when poached eggs became a drool-worthy creation to me, but they are. i would’ve loved a runny yolk shot. :)

  56. I don’t know what this says about me, but I couldn’t stop thinking about poking those eggs and making them run the WHOLE time I read this post… that made it very hard to concentrate. Awesome combo!

  57. Laura says:

    I LOVE fried eggs on sweet potato hash so I know for sure this is fantastic.

  58. Rosaline says:

    So…this was delicious. But, apparently I didn’t read the recipe close enough and I included ONE CAN of chipotle in adobo. My toddler and husband still gobbled it down, but a lot of water was consumed. ;)

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