Sweet Potato Breakfast Hash with Eggs
Sweet Potato Breakfast Hash with Eggs is a simple, colorful dish that brings together sweet potatoes, onions, and bell peppers all cooked until tender and lightly crispy. The sunny eggs…
Tip: save now, cook later.Sweet Potato Breakfast Hash with Eggs is a simple, colorful dish that brings together sweet potatoes, onions, and bell peppers all cooked until tender and lightly crispy. The sunny eggs on top add a creamy, rich touch that makes this hash a complete and satisfying breakfast or brunch.
I love making this hash on weekend mornings when I have a little extra time. The sweet potatoes give a nice sweetness that balances the savory veggies, and the eggs on top make it feel hearty without being too heavy. Plus, it’s a great way to sneak in some veggies early in the day, which always feels like a win to me.
My favorite way to eat this hash is right out of the pan with a sprinkle of fresh herbs or a little hot sauce for a bit of a kick. It’s great for sharing but also perfect for a solo breakfast that feels special. This one always makes the kitchen smell amazing and gets everyone excited to sit down and eat together.
Key Ingredients & Substitutions
Sweet Potatoes: These give the dish its sweet, soft texture and vibrant color. If sweet potatoes aren’t on hand, regular potatoes work fine, but cooking time may be a bit longer since they’re less sweet and a bit firmer.
Onions & Bell Peppers: Onions add sweetness and depth, while bell peppers bring a fresh crunch and color. You can swap green peppers for red or yellow for a sweeter touch. If you want milder flavors, skip peppers altogether.
Spices: Smoked paprika and cumin add warmth and earthiness. If you don’t have smoked paprika, regular paprika or chili powder works as a substitute. Feel free to adjust spice levels to your taste.
Eggs: Eggs finish this hash with richness and protein. For a dairy-free or vegan option, try cooked tofu cubes or vegan scrambled eggs instead.
How Can You Get Perfectly Cooked Eggs on Top of Your Hash?
Adding eggs to a hot skillet can be tricky. The key is to gently cook them until whites are set but yolks stay runny for that creamy bite. Here’s how:
- Once the hash is cooked, make small wells in it to hold the eggs so they don’t run around the pan.
- Crack eggs carefully into each well, making sure the yolk is intact.
- Cover the skillet with a lid to trap heat and cook the eggs evenly without flipping.
- Cook on low heat for about 4-5 minutes until whites are firm but yolks are still soft.
- If you like your yolks firmer, leave them a minute or two longer but watch closely to avoid overcooking.
This method keeps eggs tender and delicious while letting the hash stay crispy. Remember, cooking times may vary depending on your stove and pan, so keep an eye on the eggs as they cook for the best results.
Equipment You’ll Need
- Large non-stick skillet – Perfect for cooking sweet potatoes evenly without sticking or burning.
- Spatula – Helps you stir and flip the hash gently without breaking the sweet potato cubes.
- Lid for the skillet – Essential to cover the pan when cooking eggs so they cook evenly without flipping.
- Sharp knife and cutting board – To chop sweet potatoes, onions, and peppers safely and easily.
Flavor Variations & Add-Ins
- Add cooked sausage or bacon for an extra protein punch and smoky flavor.
- Mix in chopped spinach or kale toward the end for added greens and nutrients.
- Sprinkle shredded cheddar or pepper jack cheese on top for a melty, creamy finish.
- Use sweet bell peppers of different colors like red or yellow to adjust sweetness and color.
Sweet Potato Breakfast Hash with Eggs
Ingredients You’ll Need:
- 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 medium onion, finely chopped
- 1 green bell pepper, diced (optional for added flavor)
- 2 tbsp olive oil (or vegetable oil)
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and black pepper, to taste
- 3-4 large eggs
- Fresh cilantro or parsley, chopped, for garnish
- Red pepper flakes (optional for heat)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and cooking time. You’ll spend about 10-12 minutes cooking the sweet potatoes and veggies until tender and caramelized, then another 5 minutes cooking the eggs on top. It’s a quick, wholesome breakfast you can enjoy any morning!
Step-by-Step Instructions:
1. Cook the Sweet Potatoes:
Heat the olive oil in a large non-stick skillet over medium heat. Add the diced sweet potatoes and cook for about 10 minutes, stirring occasionally, until they become soft and have a golden-brown color.
2. Add Vegetables and Seasonings:
Mix in the chopped onion and green bell pepper if using. Cook everything together for another 5 to 7 minutes, stirring often, until the veggies become tender and a bit caramelized. Sprinkle in smoked paprika, ground cumin, salt, and black pepper, stirring well to coat all the pieces evenly.
3. Add and Cook the Eggs:
Create little wells in the hash and crack your eggs right on top. Cover the pan with a lid and cook on low heat for 4-5 minutes, or until the egg whites are set but the yolks are still runny. If you like firmer yolks, cook a bit longer but watch closely to avoid overcooking.
4. Garnish and Serve:
Turn off the heat and sprinkle freshly chopped cilantro or parsley on top. Add red pepper flakes if you want some spice. Serve your delicious sweet potato breakfast hash right from the skillet or transfer to plates. Enjoy this hearty, colorful breakfast!
Equipment You’ll Need
- Large non-stick skillet – for cooking the sweet potatoes and veggies without sticking.
- Spatula – to stir everything gently.
- Lid for the skillet – perfect to cover while cooking the eggs for even heat.
- Sharp knife and cutting board – to prep your veggies safely.
Flavor Variations & Add-Ins
- Add cooked sausage, bacon, or your favorite breakfast meat for extra protein and flavor.
- Mix in greens like spinach or kale near the end of cooking for a fresh touch.
- Sprinkle shredded cheese like cheddar or pepper jack on top for a creamy melt.
- Try different colored bell peppers for varied sweetness and color.
Can I Use Frozen Sweet Potatoes for This Hash?
Yes, you can use frozen sweet potato cubes, but be sure to thaw them completely and pat dry to remove excess moisture. This helps them crisp up better in the skillet.
How Can I Make This Recipe Vegan?
Simply skip the eggs or replace them with tofu scramble or a plant-based egg substitute. You can cook the tofu cubes with the hash for added protein and texture.
What’s the Best Way to Store Leftovers?
Store any leftover hash in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave before serving. If you added eggs, it’s best to store them separately or eat fresh.
Can I Prepare This Hash Ahead of Time?
Absolutely! Cook the sweet potatoes and veggies ahead, then refrigerate. Reheat on the stove and add freshly cooked eggs right before serving for best texture and flavor.
