Why You’ll Love This Recipe
Sweet Potato Hash with Eggs is a hearty, nutritious, and colorful breakfast or brunch dish that’s both satisfying and easy to make. With crispy sweet potatoes, caramelized onions, and perfectly cooked eggs, this one-skillet meal offers a delicious balance of flavors and textures. It’s also a great way to use up leftover veggies and can be customized to suit any taste.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
sweet potatoesolive oilonionsbell peppersgarlicpaprikacuminblack salteggssalt and pepperfresh parsley or cilantro (for garnish)
directions
Peel and dice the sweet potatoes into small cubes.
Heat olive oil in a large skillet over medium heat.
Add the sweet potatoes and cook until they begin to soften and brown, about 10 minutes.
Add chopped onions and bell peppers. Cook until softened and slightly caramelized.
Stir in minced garlic, paprika, cumin, salt, and pepper. Cook for 1-2 more minutes until fragrant.
Make small wells in the hash and crack an egg into each one.
Cover the skillet with a lid and cook until the egg whites are set but yolks remain runny, about 4-6 minutes.
Remove from heat and garnish with fresh herbs before serving.
Servings and timing
This recipe yields 4 servings.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes
Variations
Add chopped bacon or sausage for a meatier version.
Use white or red potatoes instead of sweet potatoes if preferred.
Top with avocado slices or a dollop of sour cream for extra richness.
Sprinkle with cheese during the final minutes of cooking for a melty finish.
Spice it up with jalapeños or a dash of hot sauce.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.To reheat, warm in a skillet over medium heat or microwave in short intervals until heated through.Eggs may be cooked fresh when reheating to maintain texture.
FAQs
Can I bake the eggs instead of cooking them on the stove?
Yes, after assembling the hash, place the skillet in a preheated oven at 375°F until the eggs are cooked to your liking.
Is this dish good for meal prep?
Absolutely, just cook the hash and add eggs fresh when serving.
Can I use frozen sweet potatoes?
Yes, but thaw and pat them dry before cooking to avoid sogginess.
Are there vegan options?
Skip the eggs and top with tofu scramble or avocado instead.
Can I use other vegetables?
Yes, try mushrooms, zucchini, or spinach for variety.
Is it gluten-free?
Yes, this dish is naturally gluten-free.
What kind of pan works best?
A cast iron or nonstick skillet works well for even cooking and easy cleanup.
How do I keep the eggs from overcooking?
Cover the pan and monitor closely; remove from heat once whites are set.
Can I make it spicy?
Add red pepper flakes or hot sauce to the mix for extra heat.
What herbs go well with this dish?
Parsley, cilantro, chives, or thyme all pair nicely with the flavors.
Conclusion
Sweet Potato Hash with Eggs is a vibrant, flexible, and satisfying meal perfect for any time of day. Whether you’re feeding a crowd or meal prepping for the week, this one-pan wonder is as easy as it is delicious. Customize it to your liking and enjoy a wholesome, flavor-packed dish every time.
PrintSweet Potato Hash with Eggs
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A savory and nutritious breakfast dish combining roasted or sautéed sweet potatoes, vegetables, and eggs for a satisfying start to the day.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 large eggs
- Salt and pepper, to taste
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili flakes (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, toss cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper.
- Spread sweet potatoes on a baking sheet and roast for 20 minutes.
- Add bell peppers, onion, and garlic to the baking sheet, mix well, and roast for another 15 minutes.
- Remove sheet, create four small wells in the hash, and crack one egg into each well.
- Return to oven and bake for 8-10 minutes until eggs are cooked to your preference.
- Remove from oven, sprinkle chili flakes if using, and serve warm.
Notes
- Use pre-cut sweet potatoes to save time.
- Top with avocado slices or fresh herbs for extra flavor.
- Adjust baking time based on preferred egg doneness.
- Can be made in a skillet for a stovetop version.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 7g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 185mg
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