Description
Sweet Potato Hash with Eggs and Peppers
Welcome to your new favorite skillet breakfast—bright, flavorful, and soul-warming.
Ingredients
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2 medium sweet potatoes, peeled and diced (½-inch cubes)
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1 red bell pepper, diced
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1 green bell pepper, diced
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1 small red onion, diced
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2 tbsp olive oil (or avocado oil/butter)
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½ tsp smoked paprika (or regular paprika + pinch chipotle)
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¼ tsp ground cumin
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Salt and black pepper, to taste
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4 large eggs
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Optional garnish: fresh parsley, hot sauce (Cholula, sriracha honey)
Instructions
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Heat olive oil in skillet over medium heat. Test by dropping one sweet potato cube—it should sizzle gently.
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Add sweet potatoes. Cook 8–10 minutes, stirring occasionally but allowing golden edges to form. If needed, cover for 3 minutes to steam and soften.
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Stir in diced peppers, onion, smoked paprika, cumin, salt, and pepper. Cook 5–7 minutes until veggies are tender and lightly browned. Add 1 tbsp water or broth if mixture gets dry.
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Make 4 wells in the hash and crack an egg into each. Cover skillet and cook 4–7 minutes depending on yolk preference (4 mins for runny, 6–7 for firm).
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Garnish with parsley and drizzle hot sauce if desired. Serve directly from skillet or plate individually with toast or avocado.
Notes
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Dice sweet potatoes small and evenly for quick, even cooking.
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Soak diced onions in cold water for 5 mins if you want a milder bite.
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Cover skillet during egg cooking to steam whites without drying yolks.
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Use a well-seasoned cast iron for best caramelization. Add extra oil if using stainless steel.
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To meal prep: cook hash (no eggs) up to 2 days ahead, reheat and add fresh eggs before serving.
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Freeze leftover hash (without eggs) for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 mins
Nutrition
- Calories: 230 cal Per Serving
- Fat: 11g
- Carbohydrates: 25g
- Protein: 8g