Sweet Potato Hash with Eggs
This sweet potato hash with eggs is a wholesome and flavorful dish that’s perfect for breakfast or brunch. Ready in just 30 minutes, it’s packed with nutrients like fiber, protein, and vitamins.The recipe is easy to customize with your favorite vegetables, spices, or protein add-ins, and it’s naturally gluten-free.
Ingredients
- 2 large sweet potatoes peeled and diced (~4 cups)
- 1 medium onion finely chopped
- 1 red or green bell pepper diced
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 4 large eggs
- Optional garnishes: fresh parsley avocado slices, hot sauce
Instructions
Prepare Ingredients:
- Peel and dice the sweet potatoes into ½-inch cubes for even cooking.
- Chop the onion and bell pepper into small pieces.
Cook the Sweet Potatoes:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the diced sweet potatoes, sprinkle with smoked paprika, garlic powder, salt, and pepper, and stir well to coat.
- Cook for 10–12 minutes, stirring occasionally, until the sweet potatoes are golden brown and tender.
Add Vegetables:
- Push the sweet potatoes to one side of the skillet.
- Add the remaining tablespoon of olive oil, then toss in the onion and bell pepper.
- Cook for 5–7 minutes until the vegetables are soft and slightly caramelized.
Combine and Create Egg Wells:
- Mix the vegetables and sweet potatoes together in the skillet.
- Use a spoon to create four small wells in the hash mixture.
Cook the Eggs:
- Crack an egg into each well. Cover the skillet with a lid and reduce the heat to low.
- Cook for 3–5 minutes, or until the egg whites are set but the yolks remain runny. For firmer yolks, cook longer.
Garnish and Serve:
- Remove from heat and sprinkle with chopped parsley.
- Serve immediately with optional garnishes like avocado slices or hot sauce.