Sweet Potato Breakfast Hash with Eggs

A skillet of crispy sweet potato, onion and bell pepper with eggs cooked right on top is a satisfying weekend breakfast, and the hash itself reheats well for weekday mornings.

The sweet potato is cut small so it cooks through in the pan, then left alone for stretches so it can brown. Smoked paprika adds a savory note that balances the sweetness.

Oven option for a crowd

For a larger batch, toss the cubed sweet potato, onion and pepper with oil and spices and roast at 425°F (220°C) for 25 minutes, stirring once. Then crack the eggs into wells on the sheet pan and bake 8–10 minutes more until set.

Sweet Potato Breakfast Hash with Eggs

A skillet of crispy sweet potato, onion and bell pepper with eggs cooked right on top is a satisfying weekend breakfast, and the hash itself reheats well for weekday mornings.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 2 medium sweet potatoes about 1 1/2 lb (680 g), cut into 1/2-inch cubes
• 1 medium onion diced
• 1 red bell pepper diced
• 2 cloves garlic minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 3/4 tsp fine sea salt
• 2 cups baby spinach or kale chopped
• 4 large eggs
• black pepper and chopped green onion to serve

Method

 

1. Heat the oil in a large (12-inch) skillet, preferably cast iron, over medium heat. Add the sweet potato and 1/2 teaspoon of the salt, stir to coat, and spread in an even layer.
2. Cover and cook for 8 minutes, stirring once, until the cubes begin to soften.
3. Uncover, raise the heat to medium-high and add the onion and pepper. Cook for 8–10 minutes, stirring only every couple of minutes, until the vegetables are browned and the sweet potato is tender.
4. Add the garlic, paprika, cumin and remaining salt and cook for 1 minute. Stir in the greens until wilted.
5. Make four wells in the hash and crack an egg into each. Season the eggs, cover the pan and cook on medium-low for 4–6 minutes, until the whites are set and the yolks are done to your liking. Sprinkle with green onion and serve.

Notes

• Covering the pan at the start steams the sweet potato so it cooks through; uncovering it later lets it crisp.
• Cut the cubes evenly so they finish at the same time.

Making it ahead

Cook the hash through the greens, cool and refrigerate it in portions. In the morning, reheat a portion in a small skillet and fry or poach an egg to go on top, or reheat it and wrap it in a tortilla with a scrambled egg.

Choosing sweet potatoes

In many U.S. stores, orange-fleshed sweet potatoes are labeled yams, although true yams are a different plant. For hash, any orange-fleshed variety works well. Pick firm, medium potatoes with smooth skin and no soft spots or sprouts, and store them in a cool, dark, well-ventilated place rather than the refrigerator, which can make the flesh hard and change the flavor.

Medium sweet potatoes are easier to cut evenly than very large ones. A sharp chef’s knife and a stable board make the job much easier; cut a thin slice off one side so the potato lies flat before dicing.

Storage

Store the hash without eggs in sealed containers in the refrigerator for up to 4 days. Reheat in a skillet until hot and crisp. Cook eggs fresh when serving.

FAQ

Do I need to peel the sweet potatoes?

No. Scrub them well and leave the skin on for more texture.

How do I know the eggs are done?

The whites should be completely opaque. Cook longer if you prefer firm yolks.

Can I freeze it?

The hash (without eggs) can be frozen for up to 2 months, though the sweet potato will be softer after thawing.

Ingredient swaps

• Use half regular potatoes and half sweet potatoes.
• Add crumbled cooked sausage or black beans with the greens.
• Top with avocado or salsa instead of eggs for a plant-based plate.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.