Whole30 Chilaquiles Sweet Potato Hash

We created this hash in the style of chilaquiles -- a saucy, spicy Mexican dish that's typically made with fried tortillas. To make it Whole30 compliant, we've swapped sweet potatoes for the tortillas, and added bacon for an extra savory note. Because of the dish's sauciness, you can bake the eggs right in the same pan for a satisfying all-in-one meal. We like our hash spicy, but feel free to remove the seeds and membranes from the serrano if you prefer a mild sauce.
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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

6 Roma tomatoes

1 medium white onion, quartered and peeled

1 serrano chile, halved lengthwise

2 cloves garlic, unpeeled

Kosher salt

4 slices no sugar, uncured bacon

2 large sweet potatoes (about 1 3/4 pounds)

1 red bell pepper, stemmed, seeded and cut into 1-inch pieces

1 yellow bell pepper, stemmed, seeded and cut into 1-inch pieces

2 scallions, thinly sliced, dark and light parts separated.

1 teaspoon sweet smoked paprika

1/4 teaspoon chili powder

1/4 teaspoon dried oregano

4 large eggs

Directions

  1. Position the oven racks on the top and center levels and preheat the broiler. Line a baking sheet with foil.
  2. Put the tomatoes, onion, serrano chile and garlic cloves on the prepared baking sheet. Broil until the vegetables begin to blacken on one side, about 4 minutes. Flip the vegetables and cook until blackened on the second side, about 4 minutes more. (You may need to remove the serrano and tomatoes before the onion is finished.) Set aside to cool. Turn off the broiler and heat the oven to 400 degrees F.
  3. While the vegetables are cooling, put the bacon in a 12-inch nonstick skillet over medium-low heat. Cook the bacon slowly, turning occasionally, until rendered and crisp, 10 to 12 minutes. Drain the bacon on a paper towel-lined plate. Leave the bacon fat in the pan.
  4. Roughly chop the cooled tomatoes, onion and chile. Peel the garlic cloves and put all the roasted vegetables into a blender with 1 tablespoon kosher salt and 1 cup water. Blend until smooth.
  5. Meanwhile, peel the sweet potatoes and cut into 1-inch pieces. Place in a medium microwave-safe bowl with 2 tablespoons water. Cover loosely with plastic wrap and microwave until just tender, about 10 minutes. Carefully remove the plastic and drain remaining liquid from the bowl.
  6. Heat the pan containing the bacon fat over medium heat. Add the peppers and the white and light-green scallions and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the paprika, chili powder and oregano over the vegetables and cook until fragrant, about 1 minute. Add the cooked sweet potatoes and cover with the blended sauce. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 2 minutes.
  7. Turn off the heat and make 4 divots in the hash for the eggs. Crack each egg into a small bowl and slide it into a divot. Bake on the center rack until the egg whites are set but the yolks are still runny, 10 to 12 minutes.
  8. While the hash is baking, crumble the bacon.
  9. Carefully remove the pan from the oven and top with bacon and scallion greens. Serve hot.