Sweet Potato Breakfast Hash

4.91 from 11 votes
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This sweet potato breakfast hash has with fried eggs is going to blow you away with my special breakfast seasoning. The hash is so easy to whip up and it’s all made in one skillet for easy clean up.

Sweet Potato Breakfast Hash With Fried Eggs in a bowl
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Why Make This Sweet Potato Hash

This hash is really 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. You can use any potato of choice, but I prefer the sweet potatoes with this breakfast seasoning blend. 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 Hash ingredients on a grey counter.

Sweet Potato. One medium sized sweet potato.

Red Bell Pepper. Or any color of pepper of choice.

Eggs. Four large eggs

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 Toppings: Feta, cilantro, sour cream, hot sauce or salsa.

Steps To Make This Recipe

Sweet Potato Breakfast Hash With Fried Eggs in a skillet.
Sweet Potato Breakfast Hash With Fried Eggs up close in the skillet

Step one. I typically eat the skin of a sweet potato, but you can peel it first if you’d prefer. 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. Put heat down to medium and cover the skillet.

Step two. Sweet potatoes will need to be stirred a few times but need to cook for about 10 -12 minutes or until they are soft enough to pierce with a fork. Next, chop bell pepper, onion and garlic into bite sized even pieces. Discard the seeds and white flesh of bell pepper. Chop spinach. 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 minutes. 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 😉

Recipe FAQ’s For Sweet Potato Breakfast Hash

Can I use russet or red potatoes?

Yes, this recipe will still work great.

Can I add cheese?

Yes, I usually add goat cheese or feta

I don’t like pepper what else can I use?

Cauliflower, zucchini or mushrooms will work great.

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.

Recipe Variations

Sweet potatoes. Use any potatoes of choice, russet, yams, red potatoes, they all work great.

Peppers. Use any color or type of pepper desired. You can also use zucchini and mushrooms for more vegetables.

Onions. use any onion of choice, you can also top with green onions for a more mild flavor.

Mix Ins. In addition to more veggie mix ins mentioned above, you can also add in ground sausage, bacon, friend eggs and more!

Other Recipes To Try.

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Sweet Potato Breakfast Hash With Fried Eggs
4.91 from 11 votes

Sweet Potato Breakfast Hash

This sweet potato breakfast has with fried eggs is going to blow you away with my special breakfast seasoning. The hash is so easy to whip up and it's all made in one skillet for easy clean up. 
Prep: 8 minutes
Cook: 20 minutes
Servings: 2

Ingredients 

  • cup chopped sweet potato, one large potato
  • 2 tbsp olive oil
  • 1 cup chopped bell pepper
  • ¼ cup chopped onion
  • 2 garlic cloves
  • 1 cup chopped spinach
  • 4 eggs

Breakfast Seasoning

  • ½ tbsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp dried oregano
  • ½ tsp cinnamon
  • ½ tsp paprika

Instructions 

  • I typically eat the skin of a sweet potato, but you can peel it first if you'd prefer. 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. Put 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, chop bell pepper, onion and garlic into bite sized even pieces. Discard the seeds and white flesh of bell pepper. Chop spinach. Add the bell pepper, onion, garlic to the softened sweet potatoes., 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. About 1/2 tsp or less of oil will work. Carefully place one egg into each clearly spot. 
  • Cover the above and cook for about 10 more minutes. 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

*make this vegan by skipping the eggs
*add cooked ground sausage or bacon if desired. 
*store all leftovers in an airtight container for up to 4 days. 
*this recipe can be stored in the freezer for up to 3 months. 
*use any potatoes and vegetables of choice, customize to your liking. 

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.

Additional Info

Author: Bailey
Prep Time: 8 minutes
Cook Time: 20 minutes
Course: Breakfast
Cuisine: American
Servings: 2
Calories: 437
Keyword: 30 minute, breakfast
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Recipe Rating




7 Comments

  1. 4 stars
    Yummy, a hearty breakfast. A nice change from the standard ‘bacon and eggs’.

  2. 5 stars
    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.

    1. How fun! Love to hear this about the recipe making it onto a galley kitchen. Thanks for making it!

  3. 5 stars
    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.

    1. Really glad you enjoyed this! It truly is so versatile and a great way to clean out the fridge, happy cooking

  4. 5 stars
    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!