1-First, gather and prep your ingredients: Wash and peel the sweet potato, then cut it into uniform ½-inch cubes for even cooking, just like in the original recipe. Next, dice the red onion, chop the poblano pepper after stemming and seeding it, and thinly slice the garlic to get everything ready. This initial setup only takes about 10 minutes, setting the stage for a smooth cooking experience.

2-Heat 2 teaspoons of avocado oil in a large lidded skillet over medium heat. Add the red onion, poblano pepper, garlic, and about ¼ teaspoon sea salt; cook while stirring occasionally for 3 to 5 minutes until softened, then set them aside. In the same skillet, heat the remaining 2 teaspoons avocado oil and add the sweet potato cubes along with another ¼ teaspoon sea salt. Stir occasionally and cook for 8 to 10 minutes until the sweet potatoes are fork-tender.

3-Once that’s done, mix the sautéed vegetables back into the pan, stir in 1 teaspoon chili powder and the torn lacinato kale for added greens. Create 4 shallow wells in the hash mixture and crack one egg into each well. Lower the heat to medium-low, cover the skillet, and cook for 3 to 5 minutes until the eggs are just set. Finally, season the whole dish with sea salt and freshly ground black pepper to taste, then top with sliced avocado and fresh cilantro if you like, and serve with hot sauce and lime wedges for that extra zing.