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Sweet Potato Breakfast Hash with Eggs

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
Cook Time 25 minutes
Total Time 40 minutes
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.