Hey there! Looking for a delicious and easy breakfast or brunch recipe? Let me share one of my favorites with you: Sweet Potato Hash with Eggs! It's packed with flavor, super satisfying, and perfect for any day of the week.
Why You Will Love This Recipe
This Sweet Potato Hash with Eggs is more than just your average breakfast. It's a vibrant and colorful dish that's both healthy and comforting. The sweetness of the sweet potatoes pairs perfectly with savory onions and peppers, and the runny yolk from the eggs adds a richness that ties everything together. Plus, it's a fantastic way to sneak in some veggies first thing in the morning! It’s also incredibly versatile – you can easily customize it with your favorite spices or add-ins. This homemade sweet potato hash is also a great way to use up leftover vegetables! It's a simple sweet potato hash recipe that feels special every time you make it.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and black pepper to taste
- 4 large eggs
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
1. Get Your Veggies Ready
First, let's chop our vegetables. Dice the sweet potatoes, red bell pepper, and yellow onion into small, even pieces. Mince the garlic. Having everything prepped makes cooking a breeze!
2. Sauté the Veggies
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until it softens, about 5 minutes. Then, add the diced bell pepper and cook for another 3-4 minutes until slightly tender. Next, stir in the minced garlic and cook for about a minute until fragrant. Be careful not to burn the garlic!
3. Add Sweet Potatoes and Spices
Now, add the diced sweet potatoes to the skillet. Season with smoked paprika, cumin, salt, and pepper. Stir everything well to combine, making sure the spices coat all the veggies.
4. Cook the Hash
Cover the skillet and cook for about 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking and ensure even cooking. If the hash starts to dry out, add a tablespoon of water. You want the sweet potatoes to be soft and slightly browned.
5. Make Wells and Add Eggs
Once the sweet potatoes are tender, use a spoon to make four small wells in the hash. Crack an egg into each well. These little dips will hold the eggs perfectly as they cook.
6. Cook the Eggs
Cover the skillet again and cook for about 5-7 minutes, or until the egg whites are set and the yolks are cooked to your liking. For runny yolks, cook for a shorter time. For firmer yolks, cook a bit longer. Keep an eye on them!
7. Serve It Up
Carefully remove the Sweet Potato Hash with Eggs from the skillet. Garnish with fresh parsley and serve hot. This easy sweet potato and egg breakfast is best enjoyed right away!
Serving Suggestions
This Sweet Potato Hash with Eggs is a complete meal on its own, but it’s also delicious with a side of toast or a fresh green salad. For a heartier brunch, you could serve it alongside some avocado slices or a dollop of Greek yogurt.
Presentation-wise, a sprinkle of fresh parsley really brightens up the dish. You can also add a dash of hot sauce for a bit of extra zing if you like a little heat. Some people also like to add a sprinkle of cheese like feta or cheddar after cooking.
This recipe is perfect for a weekend brunch, a cozy weeknight dinner, or even a healthy meal prep option for the week ahead. It’s versatile and satisfying for so many occasions! You can even make a big batch of the sweet potato hash part and then just cook the eggs fresh each time you want to eat.
Storage and Reheating
If you have any leftover Sweet Potato Hash with Eggs, store it in an airtight container in the refrigerator. It will keep well for up to 3 days. It’s a great recipe for making ahead and enjoying later.
To reheat, you can gently warm it up in a skillet over medium-low heat. If the hash seems a bit dry, add a splash of water or olive oil while reheating. You can also reheat it in the microwave, but the eggs might become a little rubbery. For best results, gently reheat in a pan to keep the texture nice.
Key Details
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 2-4
Equipment: Large skillet, knife, cutting board, measuring spoons and cups
Sweet Potato Hash with Eggs
Ingredients
- 2 medium sweet potatoes peeled and diced
- 1 red bell pepper diced
- 1 yellow onion diced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and black pepper to taste
- 4 large eggs
- Fresh parsley chopped (for garnish)
Instructions
- Dice the sweet potatoes, red bell pepper, and yellow onion into small, even pieces. Mince the garlic.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Then, add the diced bell pepper and cook for another 3-4 minutes until slightly tender.
- Stir in the minced garlic and cook for about a minute until fragrant.
- Add the diced sweet potatoes to the skillet. Season with smoked paprika, cumin, salt, and pepper. Stir well.
- Cover the skillet and cook for about 15-20 minutes, or until the sweet potatoes are tender. Stir occasionally.
- Make four small wells in the hash. Crack an egg into each well.
- Cover the skillet again and cook for about 5-7 minutes, or until the egg whites are set and yolks are cooked to your liking.
- Garnish with fresh parsley and serve hot.
