Breakfast

Sweet Potato Hash with Eggs

Name: Sweet Potato Hash with Eggs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 large sweet potatoes, peeled and diced into small cubes; 1 medium onion, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 3 tbsp olive oil; 2 garlic cloves, minced; 1 tsp smoked paprika; ½ tsp chili powder; Salt and freshly ground black pepper, to taste; 4 large eggs; Optional: ½ cup shredded cheese; Optional garnish: chopped parsley, cilantro, or green onions

Servings: 4 Total Time: 40 mins Difficulty: Beginner

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Introduction

Sweet Potato Hash with Eggs is a wholesome, colorful, and flavor-packed dish that works beautifully for breakfast, brunch, or even a light dinner. The natural sweetness of caramelized sweet potatoes pairs perfectly with the savory notes of onions, peppers, and spices. Topped with eggs cooked right into the skillet, this recipe strikes the perfect balance between comfort food and healthy eating.

It’s a one-pan wonder that’s easy to prepare, satisfying to eat, and endlessly customizable. From busy weekdays to lazy weekend brunches, this dish always feels like a hearty and nourishing treat.

Why I Love This Recipe

I love this recipe because it’s both nutritious and indulgent at the same time. Sweet potatoes provide natural sweetness, fiber, and vitamins, while the eggs add protein to keep you full and energized. The best part? It’s a versatile recipe — you can make it spicy, cheesy, or loaded with veggies, depending on your mood.

I also love how rustic and simple it is: just chop, sauté, season, crack in the eggs, and you have a full meal in under 40 minutes. The aroma of roasting sweet potatoes mixed with smoky spices makes the whole kitchen smell incredible. For me, it’s the perfect mix of comfort and freshness in one pan.

Why It’s a Must-Try Dish

Balanced nutrition: A complete meal with carbs, protein, and veggies.
Versatile & customizable: Easily adaptable with different vegetables, meats, or spices.
Quick & simple: One-pan dish with easy cleanup.
Beautiful & colorful: Looks as good as it tastes — perfect for brunch tables.
Comfort with health: Feels indulgent but made with wholesome ingredients.

Preparation & Cooking Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: ~280–320 per serving (without cheese or extra toppings)

Cuisine & Course

Cuisine: American / Contemporary
Course: Breakfast / Brunch / Light Dinner

Ingredients

For the Hash

2 large sweet potatoes, peeled and diced into small cubes
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 tbsp olive oil (or butter)
2 garlic cloves, minced
1 tsp smoked paprika
½ tsp chili powder (optional for heat)
Salt and freshly ground black pepper, to taste

For the Eggs

4 large eggs
Optional: ½ cup shredded cheese (cheddar, feta, or Monterey Jack)
Optional garnish: chopped parsley, cilantro, or green onions

Simple Directions

Sauté sweet potatoes until golden and tender.
Add onions, peppers, garlic, and spices; cook until fragrant.
Make small wells and crack eggs into the skillet.
Cover and cook until eggs are set to your liking.
Garnish and serve hot.

Step-by-Step Recipe Preparation

Step 1: Cook the Sweet Potatoes

Heat olive oil in a large skillet over medium heat.
Add diced sweet potatoes, season with salt and pepper, and cook for 10–12 minutes, stirring occasionally, until golden and nearly tender.

Step 2: Add Vegetables & Spices

Stir in onion, bell peppers, and garlic.
Sprinkle smoked paprika and chili powder.
Cook for another 5–7 minutes until vegetables are softened and slightly caramelized.

Step 3: Add the Eggs

Make 4 small wells in the hash using a spoon.
Crack 1 egg into each well.
Reduce heat to low, cover the skillet, and cook for 5–7 minutes, or until eggs are set to your preference (runny yolks or firm).

Step 4: Garnish & Serve

Sprinkle with fresh herbs or cheese if using.
Serve directly from the skillet for a rustic presentation.

How to Serve

Serve hot in the skillet for a brunch centerpiece.
Pair with toast, avocado slices, or a side salad.
Add hot sauce, salsa, or sour cream for extra flavor.

Additional Recipe Tips

Cut sweet potatoes into small, uniform cubes for even cooking.
For crispy edges, don’t overcrowd the skillet — cook in batches if necessary.
Covering the skillet helps eggs cook evenly from the top.
Use non-stick or a well-seasoned cast-iron pan for best results.

Variations

Meaty Version: Add crumbled sausage, bacon, or diced ham.
Spicy Hash: Stir in jalapeños or cayenne pepper.
Cheesy Twist: Mix in cheddar, feta, or goat cheese before adding eggs.
Veggie Boost: Add spinach, kale, mushrooms, or zucchini.
Mexican-Inspired: Top with salsa, avocado, and fresh cilantro.

Freezing & Storage

Storage: Refrigerate leftovers (without eggs) for 3 days.
Freezing: Freeze cooked sweet potato hash (without eggs) for up to 2 months. Add freshly cooked eggs when reheating.
Reheating: Warm in a skillet or oven. Add a splash of oil if needed to refresh the crispiness.

Special Equipment Needed

Large non-stick or cast-iron skillet with lid
Wooden spoon or spatula
Sharp knife and cutting board

Conclusion

Sweet Potato Hash with Eggs is a vibrant, hearty, and nourishing dish that combines rustic flavors with wholesome ingredients. Whether you’re serving it for breakfast, brunch, or a light dinner, it’s a one-pan recipe that delivers comfort and nutrition in every bite. With endless variations and simple steps, this dish is sure to become a staple in your kitchen.

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