Sweet Potato Hash with Eggs Ready in 30 Minutes

Hello, breakfast lovers! 🍳

If you’re like me, you want something hearty and satisfying on the table—but you don’t always have the time for complicated steps. That’s why this Sweet Potato Hash with Eggs is one of my favorite “go-to” breakfasts (or brunches!). It’s a little sweet, a little savory, and everything you want from a one-pan meal. Perfect for those mornings when you’re craving comfort but still want to keep things light and wholesome!

Hook: If you love recipes that pack both flavor and color into your day—this hash is calling your name. Let’s dive in!

Why You’ll Love This Recipe

• Quick & Easy: All you need is one pan and about 30 minutes. Talk about kitchen magic!
• Healthy: Sweet potatoes are packed with vitamins, making this a nutritious start to your day.
• Customizable: You can easily swap or add ingredients, making this dish totally yours.
• Cozy Comfort: It combines those crispy, caramelized bits with perfectly runny eggs—absolute breakfast dreams.

Ingredients Breakdown

Here’s what you need to make your Sweet Potato Hash with Eggs:

• 1 large sweet potato, peeled and diced
• 1 tablespoon olive oil, plus more if needed
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika (adds that extra oomph of flavor!)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes (optional, for a little heat!)
• Salt and pepper, to taste
• 4 eggs
• Fresh parsley or cilantro, chopped for garnish

Pro Tip:

Make sure your sweet potato is diced evenly, about 1/2-inch cubes. This helps them cook evenly and get that delightful crispiness! Too big, and they won’t caramelize as well.

Step-by-Step Instructions

1. Heat the oil: In a large skillet (preferably cast iron for a nice sear), heat the olive oil over medium heat. You want the pan hot, but not smoking.
2. Add the sweet potatoes: Toss in the diced sweet potatoes and let them cook, stirring occasionally, for about 10-12 minutes. You want them tender on the inside but crispy on the outside.
3. Add the onion and bell pepper: Once those sweet potatoes are looking good and golden, add in the onion and red bell pepper. Season with a pinch of salt and cook for another 5-7 minutes until the veggies soften.
4. Garlic & Seasoning: Add the minced garlic, smoked paprika, cumin, and red pepper flakes if you’re using them. Give everything a good stir to coat those veggies in all those delicious spices. Cook for 1-2 more minutes until the garlic is fragrant.
5. Create Spaces for Eggs: Use a spoon to make four small pockets in the hash. Crack an egg into each of the spaces. Cover the skillet with a lid and cook for about 4-5 minutes if you want those egg yolks runny. For firmer eggs, go up to 7-8 minutes.
6. Garnish and Serve: Once your eggs are cooked just the way you like them, sprinkle with freshly chopped parsley or cilantro. You’re ready to eat!

Chef’s Tips and Tricks

• Don’t overcrowd the pan: Ensure everything’s got room to caramelize—that’s where the magic happens. Too many ingredients crammed together and you’ll steam the veggies instead of getting that beautiful crispy edge.
• Control the eggs: Not a fan of runny eggs? No problem! Cook them a little longer or even fry them separately and place them on top afterward.

Recipe Variations and Serving Suggestions

Mix it Up: Make this hash your own! Add black beans for extra protein, or try different veggies like zucchini or kale for more color and texture.

Spice Lovers: Dig heat? Add a fresh jalapeño alongside the bell pepper or sprinkle everything with a bit of chipotle powder.

Serving Idea: This hash is filling on its own, but a slice of crispy toast or a side of avocado would make a nice pairing. It’s breakfast perfection!

FAQs

Can I make this recipe ahead?

This hash is best made fresh so the eggs and sweet potatoes maintain their texture. But you can pre-cook the veggies and just reheat them in a pan before cracking in the eggs!

How long can I store leftovers?

Stored in an airtight container in the fridge, this hash will keep for up to 3 days. Reheat it in a skillet over medium heat to restore some of that delicious crispiness, and cook any new eggs fresh.

Can I make this vegan?

Absolutely! Swap out the eggs for a scooping of avocado or a sprinkle of your favorite vegan “egg” replacement for a plant-based version.

Recipe Card

Let’s Put It All Together!

This Sweet Potato Hash with Eggs is nothing short of a cozy breakfast dream. It’s perfect for busy mornings or lazy weekends, and my guess is, you’ll find yourself wanting to make it again and again. I can’t wait for you to try it! Leave a comment below to let me know how it turned out and don’t forget to share a pic of your creation using #TheKitchensAid.