Sweet Potato Breakfast Hash with Eggs
Sweet Potato Breakfast Hash with Eggs is a colorful and tasty way to start your day. This dish combines tender, golden-brown sweet potatoes with bell peppers and onions, all cooked…
Tip: save now, cook later.Sweet Potato Breakfast Hash with Eggs is a colorful and tasty way to start your day. This dish combines tender, golden-brown sweet potatoes with bell peppers and onions, all cooked until perfectly soft and slightly crispy. Topped with eggs cooked just how you like them, it’s a satisfying meal that feels both hearty and fresh.
I love making this hash on weekend mornings when I have a little extra time. The smell of sweet potatoes roasting and veggies sautéing fills the house, and the eggs add just the right touch of richness. One of my favorite tricks is to sprinkle a bit of smoked paprika and a pinch of salt to really bring out the flavors. Plus, it’s so easy to customize—throw in some spinach, mushrooms, or even a splash of hot sauce if you’re feeling adventurous.
When I serve this dish, I usually like to add some avocado slices or a spoonful of salsa on the side. It’s a great balance of sweet, savory, and fresh that makes me look forward to breakfast every day. Honestly, this hash reminds me of cozy mornings when you can take your time and enjoy a meal that warms you up and keeps you full for hours.
Key Ingredients & Substitutions
Sweet potatoes: They bring natural sweetness and a tender texture when cooked. If you want, you can substitute with regular potatoes, but the flavor will be less sweet and more neutral.
Red bell pepper: Adds color and a mild, sweet crunch. If unavailable, try yellow or orange bell peppers, or even a bit of corn for sweetness.
Greens (spinach or kale): These add freshness and a slight bitterness. You can swap kale for spinach, or use Swiss chard or collard greens instead.
Eggs: They give richness and protein. You can cook them however you like, but frying sunny side up keeps the yolk runny, which mixes nicely with the hash.
Olive or avocado oil: Both work well for sautéing. Avocado oil has a higher smoke point, which is great for crispier sweet potatoes.
How Can I Get Tender, Crispy Sweet Potatoes in the Hash?
Balancing softness and crispiness is key to a great hash. Here’s what helps:
- Cut sweet potatoes into uniform small cubes so they cook evenly.
- Heat the oil in a large pan before adding potatoes to prevent sticking.
- Cook over medium heat without stirring too often, letting cubes brown on one side before turning.
- Once the potatoes are soft inside with a golden crust outside, add other vegetables that cook faster (onion, pepper, garlic).
- Cover the pan briefly if needed to speed up cooking but remove cover toward the end to crisp up the potatoes again.
Patience and gentle flipping will give you a hash that’s soft inside and slightly crispy outside every time.
Equipment You’ll Need
- Large non-stick skillet – perfect for cooking sweet potatoes evenly without sticking.
- Spatula – helps you flip and stir the hash gently to keep the cubes intact.
- Sharp knife – makes dicing sweet potatoes and chopping veggies quick and safe.
- Cutting board – a sturdy surface to prep all your ingredients comfortably.
- Small non-stick frying pan – ideal for cooking your eggs separately with ease.
Flavor Variations & Add-Ins
- Add cooked sausage or bacon for a meaty touch that pairs great with sweet potatoes.
- Sprinkle shredded cheddar or pepper jack cheese on top for melty richness.
- Toss in diced mushrooms or zucchini for extra veggies and earthiness.
- Mix in fresh herbs like thyme or rosemary for a fragrant twist you’ll love.
Sweet Potato Breakfast Hash with Eggs
Ingredients You’ll Need:
For the Hash:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach or kale, roughly chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or avocado oil
- Salt and black pepper, to taste
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon red pepper flakes (optional)
For the Eggs and Garnish:
- 4 large eggs
- Fresh cilantro or parsley, chopped, for garnish
- Optional: crumbled feta cheese, for serving
How Much Time Will You Need?
This Sweet Potato Breakfast Hash with Eggs takes about 20-25 minutes total. You’ll spend roughly 15 minutes preparing and cooking the hash, then about 5-7 minutes frying the eggs. It’s a quick, wholesome breakfast perfect for any morning.
Step-by-Step Instructions:
1. Cook the Sweet Potatoes:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook, stirring every few minutes, until they become tender and start to turn golden brown—about 10 to 12 minutes.
2. Add Vegetables:
Mix in the chopped onion and red bell pepper with the sweet potatoes. Cook for around 4 to 5 minutes until the onion is soft and the pepper has softened too.
3. Stir in Garlic and Tomatoes:
Add the minced garlic and halved cherry tomatoes to the skillet. Cook together for another 2 to 3 minutes until the tomatoes soften and release their juices.
4. Wilt the Greens and Season:
Toss in the chopped spinach or kale, and season everything with salt, pepper, smoked paprika, and red pepper flakes if you like a bit of heat. Cook for 2 more minutes until the greens are wilted and everything is heated through.
5. Fry the Eggs:
In a separate non-stick pan, heat the remaining tablespoon of oil over medium heat. Crack in the eggs and cook them sunny side up or over easy—whichever you prefer.
6. Assemble and Serve:
Divide the sweet potato hash onto plates or bowls. Top each serving with two eggs. Sprinkle with fresh cilantro or parsley and, if you like, a little crumbled feta cheese for an extra savory kick.
7. Enjoy Your Meal:
Serve immediately while warm, and enjoy a hearty, colorful breakfast that balances sweet potatoes’ natural sweetness with fresh veggies and rich eggs.
Can I Use Frozen Sweet Potatoes for This Hash?
Yes, you can! Just make sure to thaw them completely and pat them dry before cooking to avoid extra moisture. Cook a little longer if needed until they’re tender and nicely browned.
How Should I Store Leftovers?
Store any leftover hash and eggs separately in airtight containers in the fridge for up to 3 days. Reheat the hash in a skillet to keep it crispy, and warm the eggs gently in the microwave or on low heat.
Can I Make This Dish Vegan or Dairy-Free?
Absolutely! Skip the eggs and feta cheese or substitute the eggs with tofu scramble and the feta with a plant-based cheese for a vegan-friendly version.
What Are Some Good Add-Ins to Change Up the Flavor?
You can add cooked sausage, bacon, mushrooms, or different veggies like zucchini or corn. Fresh herbs like thyme or rosemary also make great additions for extra flavor.