Sweet Potato Hash
This Sweet Potato Hash is a delicious savory breakfast. With seasoned sweet potatoes, veggies and eggs, it’s filling, healthy and so tasty!
Looking for more healthy breakfast ideas? Try Huevos Rancheros, Healthy Pancakes or my Crustless Quiche next!
Sweet Potato Hash is the breakfast of my dreams
The first time I made this sweet potato hash was after a morning run, and it really hit the spot! Served with a cup of hot coffee, this is exactly the kind of breakfast I love. It’s savory, flavorful and satisfying – it keeps me full until lunchtime without weighing me down.
Most often, I make this sweet potato hash as seen here, with eggs cooked right in the hash. I’ve also made this without the eggs, when I’m cooking scrambled eggs for the family and want to serve this sweet potato hash on the side. You can also add bacon or sausage for extra protein.
Perfect for breakfast, brunch or even lunch or dinner, this sweet potato hash is a favorite recipe that I hope you’ll make again and again.
Ingredient Notes
- Olive Oil: For sautéing the veggies.
- Sweet Potatoes: The star of the show! I love the way their sweet-savory flavor pairs with the eggs. You’ll want to chop the sweet potatoes up fairly small (1/2-inch cubes) so that they become tender in the skillet.
- Onion and Bell Pepper: I used a red bell pepper for color variety, but any color you have on hand will work.
- Garlic: You know I have to add fresh garlic – it brings delicious flavor!
- Seasonings: I used the same mix of seasonings that I use in my Breakfast Potatoes recipe, and it works so well here. Garlic powder, onion powder, smoked paprika, salt and pepper are the perfect mix of savory seasonings to enhance the flavor of the vegetables.
- Spinach: Fresh spinach wilts down in the hot skillet and adds a beautiful pop of color. You can also use coarsely chopped kale leaves.
- Eggs: You’ll crack 4 large eggs into the hash and let them cook to your liking. With 4 eggs, this sweet potato hash makes 2 generous servings or 4 smaller servings.
- Green Onions: I love the way their mild onion flavor contrasts with the sweet potatoes and complements the eggs.
How to Make Sweet Potato Hash
This recipe comes together easily in one skillet.
Cook veggies. The sweet potatoes will take the longest to cook, so you’ll add them to the skillet first. After sautéing them for about 8 minutes, add the onion and bell pepper and continue cooking until the sweet potatoes are tender.
Add seasonings and spinach. Stir in the minced garlic and dry seasonings, then keep stirring for about 30 seconds. Stir in the chopped spinach (or kale) until it starts to wilt.
Add the eggs. Make 4 shallow wells in the hash and crack an egg into each well. Cook for 4-8 minutes, until the eggs are cooked to your liking. Finish with a sprinkle of salt and pepper and the green onions, then serve and enjoy!
Recipe Variations:
- Just veggies: You can make this hash without the eggs if you prefer. It’s a great side dish that way!
- Add sausage or bacon: First cook the sausage or bacon in the skillet, then remove to a clean plate while you cook the veggies (you can use the grease to sauté the veggies!). Finally stir sausage/bacon back in when you add the spinach or kale. I’d use 4 strips of bacon or 1/2 pound of ground breakfast sausage.
- Other veggies: You can add other veggies to this recipe, such as zucchini or mushrooms. Just add them to the skillet based on their cook time. (Zucchini cooks pretty quickly – just a few minutes is enough to soften it. Mushrooms could be added with the onion and bell pepper.)
More Breakfast Recipes
Sweet Potato Hash
Ingredients
- 2 tablespoons olive oil
- 1 large or 2 medium sweet potatoes, (about 1 pound total), chopped into ½-inch cubes, about 4 cups chopped
- 1 small yellow onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups chopped spinach, or chopped kale leaves (tough stems removed)
- 4 large eggs
- 2 green onions, white and light green parts only, chopped
Instructions
- Heat the olive oil in a large cast iron skillet or other heavy skillet over medium heat. Add the cubed sweet potato and cook, stirring often, for 8 minutes.
- Add the onion and bell pepper and continue cooking for 7-9 minutes, until sweet potatoes are tender.
- Reduce the heat to medium-low and stir in the garlic, garlic powder, onion powder, smoked paprika, salt and pepper. Cook, stirring, for 30 seconds. Then stir in the spinach until it starts to wilt.
- Make 4 shallow wells in the vegetable mixture and crack an egg into each well. Cook for 4-8 minutes, until eggs are cooked to your liking, covering the pan as needed to help the eggs cook through.
- Sprinkle with a little freshly ground black pepper, garnish with chopped green onions and serve.
Notes
- This recipe makes 2 generous servings or 4 smaller servings. Nutrition estimate is based on 4 servings.
- Just veggies: You can make this hash without the eggs if you prefer. It’s a great side dish that way!
- Add sausage or bacon: First cook the sausage or bacon in the skillet, then remove to a clean plate while you cook the veggies, finally stir sausage/bacon back in when you add the spinach or kale. Use 4 strips of bacon or 1/2 pound of ground breakfast sausage.
- Other veggies: You can add other veggies to this recipe, such as zucchini or mushrooms. Just add them to the skillet based on their cook time. (Zucchini cooks pretty quickly – just a few minutes is enough to soften it. Mushrooms could be added with the onion and bell pepper.)
