Description
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 6g
- Sodium: 250mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 185mg
