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Southwest Sweet Potato Hash

45 Minutes
5 People
Close-up of sweet potato hash.


3 med sweet potatoes
1 tsp canola oil
1/4 cup chopped scallions
1/2 cup diced red onion
1/2 cup diced red bell pepper
1/4 cup canned, diced green chilies
1/2 cup prosciutto, thinly sliced then diced
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
5 lg eggs
5 Tbsp Roasted Red Pepper & Guajillo Sauce

For Roasted Red Pepper & Guajillo Sauce
3/4 cup roasted red peppers
1 tsp Guajillo chili powder (Chipotle or other chili powders can be substituted)
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
2 Tbsp fresh cilantro

Place all ingredients in a blender container and puree until smooth.


  1. In a large pot, steam or boil sweet potatoes until tender. Cool, peel and dice.

  2. In a large sauté pan, over medium heat, sauté sweet potatoes, scallions, onions, bell pepper, green chilies and prosciutto in canola oil until onions and peppers are tender. Season with salt and pepper.

  3. Poach eggs in simmering water for 1 to 2 minutes, or until cooked through.

  4. Place 3/4 cup of Sweet Potato Hash on a plate and top with 1 poached egg and 1 tablespoon Roasted Red Pepper & Guajillo Sauce.


Calories 185
Protein 10g
Sodium 568mg
Carbohydrates 21g
Fat 7g
Fiber 3g
Cholesterol 219mg
Servings 5