This Sweet Potato Breakfast Hash is a colorful and tasty way to start your day! It’s packed with soft sweet potatoes, crispy veggies, and a sprinkle of spices that make it super yummy.
I love how quick it is to whip up! Just toss everything in the pan, and you’ve got a warm and filling breakfast in no time. Perfect for those busy mornings! ☀️
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! They provide sweetness and a creamy texture. If you don’t have sweet potatoes, regular potatoes can be used, but they won’t be as sweet.
Olive Oil: This is used for sautéing the veggies. Feel free to swap it for avocado oil or melted coconut oil for a different flavor. If you’re sensitive to fats, use a non-stick spray instead.
Onion and Bell Pepper: They add a wonderful base flavor. You can use shallots instead of onions, or skip the bell pepper if you want a simpler hash. Any color bell pepper works, so use what you have!
Kale or Spinach: These leafy greens add nutrition and color. If you don’t have kale, you can replace it with Swiss chard or even frozen spinach if it’s what you have on hand.
Spices: Smoked paprika and garlic powder give depth. You can substitute with regular paprika or fresh garlic if you prefer. Just be careful with fresh garlic—use less to avoid overpowering the dish!
How Do You Get That Perfectly Cooked Egg on Top?
The technique for cooking the eggs is key to making this dish even better! To get those perfectly runny yolks, follow these simple steps:
- After pushing the hash to the sides, make enough space in the center of the skillet for the eggs.
- Crack the eggs gently into the center and cover the skillet with a lid. This traps steam and helps cook the whites while keeping the yolk runny.
- If you prefer your yolks less runny, leave the lid on for a minute or two longer, adjusting the time based on how you like your eggs done.
Feel free to crack the eggs in one at a time if you’re worried about breaking them—this way you can control the placement better!
How to Make Sweet Potato Breakfast Hash
Ingredients You’ll Need:
For the Hash:
- 2 medium sweet potatoes, peeled and diced into small cubes
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 bell pepper (any color), chopped (optional)
- 2 cups kale or spinach, chopped
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
For the Eggs:
- 4 large eggs
For Garnish:
- 2 green onions, thinly sliced
- Fresh cilantro leaves
- Red pepper flakes (optional)
How Much Time Will You Need?
This Sweet Potato Breakfast Hash will take about 25-30 minutes to prepare. You’ll spend around 10-12 minutes cooking the sweet potatoes until they’re tender and a little crispy, and then it’s just a few more minutes to add the veggies and eggs. Quick and easy!
Step-by-Step Instructions:
1. Sauté the Sweet Potatoes:
Start by heating the olive oil in a large skillet over medium heat. Once the oil is nice and hot, add the diced sweet potatoes. Cook them for about 10-12 minutes, stirring occasionally, until they begin to soften and get some crispy edges. This will give your hash a delicious texture!
2. Add the Onions and Peppers:
Next, stir in the chopped onion and bell pepper (if you’re using it) into the skillet. Cook for another 4-5 minutes, allowing the vegetables to soften and blend their flavors together.
3. Spice It Up:
Now, it’s time to add flavor! Sprinkle the smoked paprika, garlic powder, salt, and black pepper over the veggie mix. Stir everything together well to coat the vegetables in those wonderful spices.
4. Add the Greens:
Next up, toss in the chopped kale or spinach. Cook for 2-3 minutes, just long enough for the greens to wilt down and brighten up the dish.
5. Cook the Eggs:
Push the vegetable hash to the sides of the skillet, making space in the center. Crack the eggs right into the middle. Cook until the egg whites are set but the yolks are still runny, about 3-4 minutes. If you like your eggs cooked differently, feel free to adjust the time to your preference!
6. Plate and Garnish:
Carefully plate the sweet potato hash and eggs. Garnish with sliced green onions, fresh cilantro leaves, and a sprinkle of red pepper flakes if you want a bit of heat!
7. Serve and Enjoy!
Your delicious Sweet Potato Breakfast Hash is ready to enjoy! Serve warm and start your day with a tasty and nutritious meal.
Can I Use Other Vegetables in the Hash?
Absolutely! Feel free to mix in any vegetables you have on hand, such as zucchini, carrots, or even mushrooms. Just make sure to adjust the cooking time based on how long those veggies typically take to become tender.
How Can I Make This Recipe Vegan?
To make this hash vegan, simply omit the eggs and consider adding a plant-based protein, like chickpeas or tofu, for extra heartiness. You can also use nutritional yeast for added cheesy flavor!
Can I Prep This Hash Ahead of Time?
You can! Make the sweet potato hash in advance and store it in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat it in a skillet and cook fresh eggs on top, or scramble them in for a quick meal.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it in the microwave or on the stovetop until heated through, adding a splash of olive oil if needed to liven it up!
