There’s a certain charm in the way caramelized sweet potatoes mingle with tender onions, colorful peppers, and perfectly cooked eggs. I love how this hearty skillet comes together with simple ingredients yet delivers such comforting, vibrant flavor. Whether I’m easing into the morning or pulling together a quick dinner, this dish always feels like a warm, satisfying hug on the plate.
Why You’ll Love This Recipe
I appreciate how easily this sweet potato hash with eggs fits into busy days, since it cooks in one skillet and comes together quickly. I enjoy the rich, earthy flavors that pair so well with the sweetness of the potatoes, and the pops of color from the peppers always make the dish look inviting. It’s also one of my favorite meals to customize with whatever vegetables I have on hand. Whenever I’ve served it for brunch, it disappears fast—my friends usually ask for the recipe before they leave.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 medium sweet potatoes, peeled and diced
4 large eggs
1 cup bell peppers, diced
1 medium yellow onion, diced
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon cumin
Salt and pepper to taste
Directions
I start by heating the olive oil in a large skillet over medium heat, then I sauté the diced onions until they turn translucent.
Next, I stir in the sweet potatoes along with paprika, cumin, salt, and pepper. I cook them for about 10–15 minutes, letting them get tender and slightly crispy.
I fold in the bell peppers and let them soften while the potatoes finish cooking.
Once everything is fragrant and sizzling, I make small wells in the hash and crack an egg into each one. I cover the skillet and cook until the egg whites set while keeping the yolks runny, about 5–7 minutes.
I serve the hash hot, sometimes topping it with fresh herbs for a bright finish.
Servings And Timing
This recipe serves 4 people. Prep takes about 10 minutes, and cooking takes around 20 minutes, making the total time roughly 30 minutes.
Variations
I like swapping the sweet potatoes for regular potatoes when I want a more classic hash. Sometimes I add spinach or kale during the last few minutes of cooking for extra greens. If I’m craving something a little richer, I sprinkle cheese over the hash before adding the eggs. A drizzle of hot sauce or a pinch of chili flakes also adds a spicy kick that complements the sweetness of the potatoes beautifully.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to three days. When reheating, I warm the hash in a skillet over medium heat so it keeps its texture. If I want the eggs fresh again, I simply cook a new egg on top instead of reheating the old ones.
FAQs
Can I add other vegetables to this hash?
Yes, I often include zucchini, kale, or even mushrooms depending on what I have available.
Can I make this dish without eggs?
Absolutely. I sometimes cook the hash on its own and top it with avocado or beans instead.
How can I make the sweet potatoes crispier?
I cook them in a single layer and avoid overcrowding the pan so they brown instead of steaming.
Can I use pre-cooked sweet potatoes?
Yes, but I reduce the cooking time. I still sauté them long enough to get some caramelization.
What herbs work well as garnish?
I like finishing with parsley, cilantro, or chives for a bright, fresh contrast.
Conclusion
I love how this sweet potato hash with eggs brings together simple ingredients in a way that feels both nourishing and indulgent. It’s colorful, flavorful, and endlessly adaptable—perfect for breakfast, brunch, or even a cozy dinner. Every time I make it, the aroma fills the kitchen and signals a comforting meal that always hits the spot.
This Sweet Potato Hash with Eggs is a one-skillet meal full of color and flavor, combining tender sweet potatoes, sautéed onions and peppers, and runny eggs. It’s a hearty, comforting dish perfect for breakfast, brunch, or a simple dinner.
Ingredients
2 medium sweet potatoes, peeled and diced
4 large eggs
1 cup bell peppers, diced
1 medium yellow onion, diced
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon cumin
Salt and pepper to taste
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onions and sauté until translucent, about 3–4 minutes.
Add sweet potatoes, paprika, cumin, salt, and pepper. Cook for 10–15 minutes, stirring occasionally, until potatoes are tender and slightly crisp.
Stir in bell peppers and cook for another 3–5 minutes until softened.
Make 4 wells in the hash and crack an egg into each. Cover and cook for 5–7 minutes, or until egg whites are set and yolks are runny.
Serve hot, optionally topped with fresh herbs like parsley, cilantro, or chives.
Notes
For crispier potatoes, cook in a single layer without overcrowding the skillet.
Swap in spinach, kale, or mushrooms to vary the vegetables.
Top with cheese, avocado, or hot sauce for extra richness or heat.
Use pre-cooked sweet potatoes to shorten cooking time.
Cook fresh eggs when reheating leftovers for best texture.
