Looking for a nutritious, filling breakfast that’s ready in under 30 minutes? This Sweet Potato Hash with Avocado is my go-to recipe when I want something hearty yet healthy. It’s packed with fiber, healthy fats, and complex carbohydrates, making it perfect for busy mornings or weekend brunches. The combination of crispy sweet potatoes, creamy avocado, and perfectly seasoned vegetables creates a satisfying dish that’ll keep you energized throughout the day.
Ingredients
- 2 medium sweet potatoes, diced into 1/2-inch cubes
- 1 red bell pepper, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 ripe avocado, sliced
- 2 eggs (optional)
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add diced sweet potatoes to the skillet, season with salt and pepper, and cook for 5-7 minutes, stirring occasionally.
- Add onions and bell peppers to the pan. Continue cooking for another 5 minutes, stirring periodically.
- Stir in minced garlic, paprika, and cumin. Cook for an additional 5-7 minutes until sweet potatoes are tender and slightly crispy on the outside.
- If using eggs, create wells in the hash and crack eggs directly into them. Cover and cook for 3-4 minutes until eggs reach desired doneness.
- Top with sliced avocado and fresh cilantro before serving.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Servings: 2-3 portions
Recipe Notes
To ensure the best results with this Sweet Potato Hash with Avocado, keep these helpful tips in mind:
- For crispier sweet potatoes, don’t overcrowd the pan and avoid stirring too frequently.
- Cut sweet potato cubes uniformly to ensure even cooking.
- If meal prepping, prepare the hash ahead but add the avocado just before serving to prevent browning.
- Make it vegan by skipping the eggs – it’s equally delicious!
- Store leftovers in an airtight container for up to 3 days, but remember that the texture might change slightly upon reheating.
- To reheat, use a skillet rather than a microwave to maintain some crispiness.
This versatile dish works great with additional toppings like hot sauce, Greek yogurt, or a sprinkle of cheese. Feel free to customize it with your favorite seasonings or add other vegetables like mushrooms or spinach for extra nutrients.
Sweet Potato Hash with Avocado
Ingredients
- 2 medium sweet potatoes diced into 1/2-inch cubes
- 1 red bell pepper chopped
- 1 medium onion diced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 ripe avocado sliced
- 2 eggs optional
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add diced sweet potatoes to the skillet, season with salt and pepper, and cook for 5-7 minutes, stirring occasionally.
- Add onions and bell peppers to the pan. Continue cooking for another 5 minutes, stirring periodically.
- Stir in minced garlic, paprika, and cumin. Cook for an additional 5-7 minutes until sweet potatoes are tender and slightly crispy on the outside.
- If using eggs, create wells in the hash and crack eggs directly into them. Cover and cook for 3-4 minutes until eggs reach desired doneness.
- Top with sliced avocado and fresh cilantro before serving.
