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This Sweet Potato Hash with fried eggs is going to blow you away with flavor. The hash is so easy to whip up and it’s all made in one skillet for easy clean up. This recipe has a great homemade seasoning you will love.
Why Make This Sweet Potato Hash
- Easy to make for a busy weekend or you can meal prep it for the week.
- It’s savory, spiced to perfection and full of nutritious ingredients.
- This hash can be served vegetarian, vegan or with eggs and bacon, the options are endless.
- Another great breakfast (or dinner) option, Chicken & Hash brown Casserole. Looking for a sweeter option for breakfast? Apple Pastries are a MUST.
Ingredients Needed
- Sweet Potato. One medium sized sweet potato. Russets will also work.
- Red Bell Pepper. Or any color of pepper of choice.
- Eggs. Four large eggs. You can also skip the eggs if needed.
- Olive Oil or Avocado Oil.
- Red Onion. Or any onion of choice.
- Seasoning. Garlic, salt, pepper, paprika, oregano, cinnamon (my secret breakfast blend of seasoning!)
- Fresh Garlic.
- Spinach. Optional!
Optional Toppings: Feta, cilantro, sour cream, hot sauce or salsa.
Steps To Make Sweet Potato Hash
- Step one. Skin the potato (or don’t its up to you!) Evenly dice up all of the sweet potato. In a large skillet, heat up oil on high heat. Once it’s hot, add chopped sweet potatoes and seasonings. Put heat down to medium, mix the potatoes well and cover the skillet.
- Step two. Sweet potatoes will need to be stirred a few times but need to cook for about 8-10 minutes or until they are soft enough to pierce with a fork. Add the bell pepper, onion, garlic to the softened sweet potatoes. Cover again for 3 minutes.
- Step three. Next, clear four spots in the skillet for the eggs. Add a very small amount of olive oil to each spot cleared for the eggs. About 1/2 tsp or less of oil will work. Carefully place one egg into each clearly spot.
- Step four. Cover the above and cook for about 10-12 minutes (all depending on how you like your eggs). Check on the eggs, you can cover and cook longer if you like your eggs more well done. You can place eggs and hash on each plate or, eat it right out of the skillet with your honey 😉
Sweet Potato Hash Tips
- Cut the potatoes in even sizes so they cook evenly.
- Add any veggies you like! Mushrooms, jalapeños, roasted corn and so many other veggies work great in this hash.
- Taste as you go. Feel free to adjust seasonings, add more salt if needed.
- Add cheese if you prefer.
- Store leftovers in an airtight container for up to 4 days. I do not recommend freezing this recipe.
Recipe FAQ’s
Can I meal prep this?
Yes, I make this for my husband all the time. It lasts great in the fridge for up to 4 days.
Other breakfast Recipes To Try
Breakfast
Breakfast Enchiladas
Breakfast
Freezer Breakfast Sandwiches
Breakfast
Easy Lemon Blueberry Breakfast Bread
Breakfast
Tortilla Quiche Bake
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Sweet Potato Hash
This Sweet Potato Hash with fried eggs is going to blow you away with flavor. The hash is so easy to whip up and it's all made in one skillet for easy clean up.
Equipment
- large skillet
Ingredients
- 2½ cup chopped sweet potato, one large potato. Peeled if preferred.
- 1 tbsp olive oil
- 1 cup bell pepper, diced
- ¼ cup red onion, diced
- 2 cloves garlic, minced
- 1 cup spinach, chopped
- 4 large eggs
Breakfast Seasoning
- ½ tbsp garlic powder
- 1 tsp salt, *less or more as desired
- ½ tsp pepper
- 1 tsp dried oregano
- ½ tsp cinnamon
- ½ tsp paprika
Instructions
- Peel potatoes. Evenly dice up all of your sweet potato. In a large skillet, heat up oil on high heat. Once it's hot, add chopped sweet potatoes and seasoning, mix well. Lower heat down to medium and cover the skillet.
- Sweet potatoes will need to be stirred a few times but need to cook for about 10 -15 minutes or until they are soft enough to pierce with a fork. Next, dice bell pepper, onion and mince garlic. Add it to the softened sweet potatoes. Next, add in spinach, mix and cover again for 3 minutes.
- Next, clear four spots in the skillet for the eggs. Add a very small amount of olive oil to each spot cleared for the eggs. Carefully place one egg into each clearly spot.
- Cover the above and cook for about 10-15 more minutes (depending on how you like your egg cooked). Check on the eggs, you can cover and cook longer if you like your eggs more well done. Top with optional toppings (I do salsa cilantro and feta) You can place eggs and hash on each plate or, eat it right out of the skillet with your honey 😉
Notes
- Cut the potatoes in even sizes so they cook evenly.
- Add any veggies you like! Mushrooms, jalapeños, roasted corn and so many other veggies work great in this hash.
- Add Meat. Feel free to add or pair with bacon or breakfast sausage.
- Taste as you go. Feel free to adjust seasonings, add more salt if needed.
- Add cheese if you prefer.
- Store leftovers in an airtight container for up to 4 days. I do not recommend freezing this recipe.
Nutrition
Serving: 1cup | Calories: 437kcal | Carbohydrates: 44g | Protein: 16g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 816mg | Potassium: 999mg | Fiber: 8g | Sugar: 11g | Vitamin A: 27844IU | Vitamin C: 108mg | Calcium: 139mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
Yummy, a hearty breakfast. A nice change from the standard ‘bacon and eggs’.
Absolutely delicious but also colorful and pretty on the plate! We will be using this in the summer for our overnight-sails with guests as well as at home. With a little pre-planning the process can work well in a galley kitchen for hungry sailors.
How fun! Love to hear this about the recipe making it onto a galley kitchen. Thanks for making it!
I made this for a luncheon using left over roasted brussel sprouts, carrots and sweet potatoes. Started by browning some bacon. Decided to clean out the fridge so I threw in some poblano pepper, some roasted red pepper strips, and mushrooms to the pan with the leftover roasted veggies, and then cracked in the eggs! Was simple and delicious and very versatile. Very well received although my eggs didn’t stay runny.
Really glad you enjoyed this! It truly is so versatile and a great way to clean out the fridge, happy cooking
Absolutely delicious
Great recipe! Just watch the eggs! 10 mins was way too long and we no longer had a runny yoke.
Trust your eyes on the timing on the eggs and use a lid to make sure the whites are cooked.
Otherwise great recipe!
I made this a few days ago and I followed the recipe almost exactly but added sausage — this was so good!! I’m making it tomorrow but this was so filling and flavorful I see it becoming a staple in my breakfast rotation!!
When do we add the spinach?