Oh, sweet potato hash with eggs – my absolute favorite lazy Sunday breakfast! There’s just something magical about those caramelized sweet potatoes, the pop of colorful bell peppers, and those perfectly runny yolks mingling with all the flavors. It’s the kind of dish that feels indulgent but is packed with so much goodness. I’ve been making this for years – sometimes throwing in whatever veggies I have on hand, always ending up with something delicious. Whether you’re feeding a crowd or just treating yourself, this sweet potato hash with eggs is the ultimate cozy morning meal that comes together in one pan (hello, easy cleanup!).
Why You’ll Love This Sweet Potato Hash with Eggs
Listen, I know you’ve got a million breakfast options, but trust me—this sweet potato hash with eggs is about to become your new go-to. Here’s why:
- Nutritious powerhouse: Sweet potatoes pack fiber and vitamins, while eggs give you protein to keep you full all morning. It’s like a breakfast hug for your body!
- Effortless cooking: One pan, 30 minutes, and boom—you’ve got a meal that looks like you spent hours on it. (I won’t tell if you don’t.)
- Your kitchen, your rules:
- Swap bell peppers for zucchini? Sure.
- Add a sprinkle of feta or hot sauce? Absolutely.
- Make it spicy with some chili flakes? Now we’re talking!
- Flavor explosion: The caramelized edges of the sweet potatoes, the savory garlic, the runny egg yolk cascading over everything… need I say more?
Seriously, whether you’re cooking for picky kids, meal-prepping lunches, or just craving something delicious, this sweet potato hash with eggs delivers every single time.
Ingredients for Sweet Potato Hash with Eggs
Alright, let’s gather our cast of characters for this sweet potato hash with eggs! I promise, nothing fancy here—just simple, wholesome ingredients that come together like magic. Here’s what you’ll need:
- 2 medium sweet potatoes – peeled and diced into ½-inch cubes (trust me, uniform pieces cook evenly!)
- 1 tablespoon olive oil – or avocado oil if you’re feeling fancy
- 1 small onion – chopped (yellow or red, whatever’s hanging out in your pantry)
- 1 bell pepper – diced (I love using red for sweetness, but any color works)
- 2 cloves garlic – minced (fresh is best—none of that jarred stuff!)
- 1 teaspoon paprika – smoked or sweet, your call
- ½ teaspoon salt – I use kosher, but table salt works too (just taste as you go)
- ¼ teaspoon black pepper – freshly cracked if you’ve got it
- 4 large eggs – because runny yolks are non-negotiable in this house
- Fresh parsley (optional) – for that pop of green and freshness
See? Nothing crazy here—just real food that probably already lives in your kitchen. Pro tip: If you’re prepping ahead, chop the sweet potatoes and veggies the night before to make morning cooking a breeze!
Equipment You’ll Need
Here’s the beautiful thing about making sweet potato hash with eggs—you don’t need any fancy gadgets! Just a few trusty kitchen staples that you probably already own. These are my must-haves:
- Large skillet (10-12 inches) – Cast iron is my go-to for perfect caramelization, but any heavy-bottomed pan works
- Wooden spatula or spoon – For stirring those sweet potatoes without scratching your pan
- Sharp chef’s knife – Makes quick work of dicing sweet potatoes and veggies
- Cutting board – Bonus points if it’s big enough to hold all your prepped ingredients
- Lid for your skillet – Essential for trapping steam to cook those eggs just right
That’s literally it! No food processors, no special tools—just good old-fashioned cooking. Though I will confess, I sometimes cheat and use pre-minced garlic from a jar when I’m feeling extra lazy. (Don’t tell anyone!)
How to Make Sweet Potato Hash with Eggs
Okay friends, let’s dive into making this glorious sweet potato hash with eggs! I promise it’s easier than you think—just follow these simple steps and you’ll have a breakfast masterpiece in no time. The key is patience with those sweet potatoes and perfect timing with the eggs. Ready? Let’s get cooking!
Step 1: Cook the Sweet Potatoes
First things first—heat that olive oil in your skillet over medium heat. You’ll know it’s ready when a tiny piece of sweet potato sizzles when you drop it in. Now, toss in all those beautiful orange cubes! Spread them out evenly so they can get nice and golden. Here’s the important part—don’t stir them too much! Let them sit for a couple minutes at a time to develop those delicious caramelized edges. After about 10 minutes (give or take), they should be tender when poked with a fork but still hold their shape. If they’re sticking, just add a tiny splash more oil.
Step 2: Add Vegetables and Seasonings
Now for the flavor boosters! Throw in your chopped onion and bell pepper—I love that satisfying sizzle when they hit the pan. Stir everything together and let it cook for about 3 minutes until the onions turn translucent. Next comes the garlic (my favorite part!)—add it and stir for just 30 seconds until fragrant. Don’t let it burn! Then sprinkle in your paprika, salt, and pepper. The smell at this point is absolutely heavenly—like a warm hug from your kitchen!
Step 3: Add the Eggs
Here comes the star of our sweet potato hash with eggs! Use your spatula to make four little wells in the hash mixture—think of them as cozy nests for your eggs. Crack an egg into each well (pro tip: crack them into a small bowl first in case any shells sneak in). Now, cover the skillet with a lid—this is crucial for cooking the tops of the eggs without flipping. Set a timer for 5 minutes for runny yolks, or 7 minutes if you like them more set. And voila! You’ve just made restaurant-worthy sweet potato hash with eggs in your own kitchen. Garnish with parsley if you’re feeling fancy and serve immediately while it’s piping hot!
Tips for Perfect Sweet Potato Hash with Eggs
After making this sweet potato hash with eggs more times than I can count, I’ve picked up some foolproof tricks that’ll take your dish from good to “oh my goodness, can I have this every morning?” Here’s what I’ve learned:
Size matters with those sweet potatoes – Dice them into ½-inch cubes—no bigger! Larger chunks take forever to cook through, while tiny pieces turn to mush. I learned this the hard way after serving what my husband lovingly called “sweet potato paste with eggs.”
Control your heat – Medium is your friend here. Too high, and those sweet potatoes will burn before cooking through. Too low, and they’ll steam instead of caramelize. Look for that perfect golden crust forming as they cook.
The lid trick – When cooking your eggs, resist the urge to peek! Keeping that lid on traps steam to cook the egg whites perfectly while keeping yolks runny. If you’re making this for a crowd, a glass lid lets you spy without losing heat.
Crispy edge lover? – After adding your eggs, uncover for the last minute of cooking to crisp up those sweet potato edges. Just watch those yolks don’t overcook!
Fresh eggs make a difference – Older eggs spread more in the pan. If you want picture-perfect round eggs (not that it matters taste-wise!), use the freshest eggs you’ve got.
No sticking allowed – If you’re not using non-stick, make sure your pan is well-heated before adding oil, then properly greased. I give mine a quick wipe with a paper towel dipped in oil before cooking.
And my golden rule? Taste as you go! Adjust salt and spices after adding the veggies—sometimes those sweet potatoes need a little extra love. Now go forth and make the best sweet potato hash with eggs of your life!
Variations for Sweet Potato Hash with Eggs
One of my favorite things about sweet potato hash with eggs is how endlessly adaptable it is! I’ve made this recipe probably 100 different ways depending on what’s in my fridge or who I’m cooking for. Here are some of my favorite twists that always get rave reviews:
Vegetable swaps that work like magic:
- Mushroom madness – Toss in sliced cremini mushrooms when you add the onions. They add an amazing meaty texture (even my carnivore husband approves!)
- Leafy green boost – Stir in a couple handfuls of baby spinach or kale right before adding the eggs. It wilts down perfectly and sneaks in extra nutrients
- Zucchini or squash – Dice them up and add with the bell peppers for extra color and freshness
Protein power-ups (for when you need extra staying power):
- Bacon or sausage – Cook it first, then use the rendered fat to cook your sweet potatoes (game changer!)
- Black beans – A drained can adds heartiness and makes this more filling
- Leftover chicken – Shredded rotisserie chicken stirred in at the end is my quick weeknight solution. Check out these quick and easy rotisserie chicken recipes for inspiration!
Spice it your way:
- Southwest style – Swap paprika for chili powder and top with avocado and cilantro
- Mediterranean twist – Use smoked paprika and finish with crumbled feta and kalamata olives
- Sweet heat – A drizzle of maple syrup and pinch of red pepper flakes creates the perfect balance
The beauty of sweet potato hash with eggs is that it’s more of a method than a strict recipe. Don’t be afraid to get creative – I’ve thrown in everything from diced apples to leftover roasted Brussels sprouts! The only rule? Make it taste good to you. What crazy-good combinations have you tried? I’m always looking for new ideas to test in my kitchen!
Serving Suggestions
Oh, let’s talk about the best ways to serve this glorious sweet potato hash with eggs! While it’s fantastic all on its own, sometimes you want to take it over the top. Here are my go-to serving ideas:
- Buttered toast soldiers – Perfect for scooping up that runny yolk and sweet potato goodness. Bonus points for sourdough!
- Creamy avocado slices – The cool, rich avocado balances the warm spices beautifully
- Hot sauce drizzle – My current obsession is chipotle hot sauce for smoky heat
- Simple side salad – A handful of arugula with lemon juice cuts through the richness
- Fresh fruit – Orange slices or berries make a refreshing contrast
Honestly? My favorite way is straight from the pan with a big cup of coffee – no fancy plating needed! However you serve it, just make sure you enjoy it hot – that’s when the flavors really sing.
Storing and Reheating Sweet Potato Hash with Eggs
Okay, let’s be real—this sweet potato hash with eggs is so delicious you’ll probably finish it all in one sitting. But if by some miracle you have leftovers (or you’re meal prepping like a boss), here’s how to keep them tasting amazing:
Fridge storage is a breeze – Just pop any leftovers in an airtight container and they’ll keep for 3-4 days. I like to store the eggs separately if possible—they reheat better that way. Pro tip: Write the date on the container so you don’t play the “is this still good?” guessing game later!
Reheating like a pro – For the best results, skip the microwave (unless you enjoy rubbery eggs). Instead:
- Skillet method: Warm a bit of oil or butter in a pan over medium-low heat. Add the hash and stir occasionally until heated through. If you saved eggs separately, you can fry fresh ones to top it off!
- Oven method: Spread the hash in an oven-safe dish, cover with foil, and bake at 350°F for about 10 minutes. Perfect for larger portions.
Egg-cellent advice – If your leftover hash already has eggs mixed in, reheat gently over low heat with a splash of water or broth to keep everything moist. Cover the pan to help distribute the heat evenly without drying out.
Honestly? Sometimes I think the leftovers taste even better—the flavors have more time to mingle and get cozy together. Just be sure to give everything a good stir when reheating to distribute those delicious spices evenly!
Nutritional Information
You know I’m all about flavor first, but let’s talk about what’s going on nutritionally in this sweet potato hash with eggs! (Because feeling good about what you’re eating makes it taste even better, right?) Here’s the scoop on one serving (about ¼ of the recipe):
- Calories: Around 250 – perfect for keeping you satisfied without weighing you down
- Fat: 10g (mostly the good-for-you kind from olive oil and eggs)
- Protein: A solid 10g – thanks to those glorious eggs!
- Carbohydrates: 30g with 5g of fiber (those sweet potatoes are fiber rockstars)
- Sugar: 8g (natural sugars from the sweet potatoes and peppers)
Now, here’s my chef’s confession—these numbers can do a little dance depending on your exact ingredients. Use more oil? The fat goes up. Add cheese? Obviously we’re bumping up the protein and calories (worth it!). That’s why I always say these are estimates, not hard rules.
What really matters is that you’re getting a balanced meal packed with vitamin A from the sweet potatoes, protein from the eggs, and all sorts of good stuff from the veggies. It’s the kind of breakfast that keeps your energy steady all morning—no mid-morning snack attacks here!
Frequently Asked Questions
I’ve gotten so many questions about this sweet potato hash with eggs over the years—let me answer the most common ones so you can cook with confidence!
Can I use regular potatoes instead of sweet potatoes?
Absolutely! Russet or Yukon gold potatoes work great—just adjust the cooking time since they might take a bit longer to soften. The flavor will be different (more savory than sweet), but still delicious. I sometimes do a half-and-half mix when I can’t decide!
Can I make this ahead for meal prep?
You bet! Cook the sweet potato hash mixture (without eggs) and store it separately. When ready to eat, reheat the hash in a skillet and cook fresh eggs to top it off. The veggies keep beautifully for 3-4 days, but eggs are always best fresh.
Why are my sweet potatoes sticking to the pan?
Ah, the eternal struggle! Make sure your pan is properly heated before adding oil, and don’t skimp on the fat. Cast iron needs a good seasoning, and non-stick pans shouldn’t be scratched. If all else fails, a little extra oil and patience works wonders.
Can I bake this instead of cooking on the stovetop?
Yes! Spread the hash in a greased baking dish, make wells, crack in eggs, and bake at 400°F for about 15-20 minutes until eggs are set. Great for serving a crowd—just keep an eye on those yolks!
What’s the best way to rehash leftovers?
(Sorry, I had to!) Seriously though—skillet reheating is best. Add a splash of water or broth to keep it moist, cover, and warm gently. The microwave works in a pinch but can make eggs rubbery.
Now that you’ve got all the answers, there’s only one thing left to do—get cooking! Try this sweet potato hash with eggs recipe and share your delicious results with me. Tag your photos or leave a comment—I love seeing your kitchen creations!
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17-Minute Sweet Potato Hash with Eggs That Will Blow Your Mind
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A hearty and nutritious breakfast dish combining sweet potatoes, eggs, and spices for a flavorful start to your day.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add sweet potatoes and cook for 10 minutes, stirring occasionally.
- Add onion, bell pepper, and garlic. Cook for another 5 minutes.
- Season with paprika, salt, and black pepper. Stir well.
- Make four small wells in the hash and crack an egg into each well.
- Cover the skillet and cook for 5-7 minutes, or until eggs reach desired doneness.
- Garnish with fresh parsley and serve hot.
Notes
- For crispier sweet potatoes, cook them for an additional 2-3 minutes.
- Substitute any preferred vegetables like zucchini or mushrooms.
- Use a non-stick skillet to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 185mg
Keywords: sweet potato hash, breakfast recipe, vegetarian breakfast, easy breakfast
