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Sweet Potato Breakfast Hash With Fried Eggs
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4.88 from 8 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 Time8 minutes
Cook Time20 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Servings: 2
Calories: 437kcal
Author: Bailey


  • 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


  • 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 ;) 


*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. 


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