Sweet Potato Breakfast Hash with Eggs is a colorful, hearty dish that starts your day off right. The crispy cubes of sweet potatoes mix perfectly with sautéed onions and peppers, all topped with eggs cooked just the way you like them. It’s a lovely blend of sweet and savory flavors that’s both filling and satisfying.
I love making this hash on weekends when I have a bit more time to cook. It’s one of those dishes that fills the kitchen with amazing smells and makes everyone want to gather around the table. A little tip I’ve learned: cook the sweet potatoes just until they get a nice golden crust—that texture makes all the difference.
Serving this hash with a sprinkle of fresh herbs or a dash of hot sauce adds an extra zing that wakes you up even more. It’s great on its own or paired with a side of toast for some extra comfort. I always feel like this breakfast is a small celebration to start the morning feeling cozy and nourished.
Key Ingredients & Substitutions
Sweet Potatoes: These add natural sweetness and a soft texture inside when cooked right. If you don’t have sweet potatoes, regular potatoes or yams work well. Just remember cooking times might vary slightly.
Onion and Red Bell Pepper: These bring a nice freshness and crunch. If you like, swap bell pepper for green or yellow for a different flavor. For a milder taste, try using shallots instead of onions.
Spices: Smoked paprika adds a slight smokiness that pairs wonderfully with sweet potatoes. If you don’t have smoked paprika, regular paprika or a dash of chili powder work fine. Cumin adds warmth, but you can skip it if you prefer a lighter flavor.
Eggs: Eggs add richness and protein. You can cook them sunny-side up as shown or scramble them in the same pan. For a vegan option, try tofu scramble instead.
Cilantro & Feta: Cilantro adds freshness and a little brightness. Not a fan? Use parsley or chives instead. Feta gives a salty, creamy touch but is optional—go without or swap with goat cheese or a sprinkle of nutritional yeast.
How Do You Get the Sweet Potatoes Crispy Without Burning Them?
Getting sweet potatoes crispy but tender inside is key. Here’s how I do it:
- Cut the potatoes into even cubes, about ½ inch. This helps them cook evenly.
- Use a good amount of oil (olive or avocado) to coat the pan well and keep the potatoes from sticking.
- Cook on medium heat and let sweet potatoes sit without stirring too often—this allows them to form a golden crust.
- Stir occasionally but gently, so you don’t break the cubes.
- When they’re tender and golden, add in your veggies and finish cooking.
Patience is key here—rushing by cooking on too high heat will burn the outside and leave the inside hard. Keep heat moderate, and you’ll get that perfect balance of crispy and soft!
Equipment You’ll Need
- Large non-stick or cast-iron skillet – perfect for cooking the sweet potatoes evenly and crisping them up without sticking.
- Spatula or wooden spoon – helps you stir and flip the veggies gently without breaking them.
- Sharp knife and cutting board – for safely chopping sweet potatoes, onions, and peppers into even pieces.
- Lid for skillet – helps the eggs cook evenly by trapping steam when you cover the pan.
Flavor Variations & Add-Ins
- Add cooked sausage or bacon for extra savory richness and protein that pairs well with sweet potatoes.
- Try crumbled queso fresco or shredded cheddar instead of feta for different cheesy flavors.
- Mix in chopped spinach or kale near the end of cooking to add a boost of green and nutrients.
- Spice it up with a pinch of cayenne or a drizzle of hot sauce for extra heat when you like some kick.
Sweet Potato Breakfast Hash with Eggs
Ingredients You’ll Need:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil (or avocado oil)
- 1/2 medium onion, diced
- 1 red bell pepper, diced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 3 large eggs
- 2 tablespoons fresh cilantro, chopped (plus extra for garnish)
- 2 tablespoons crumbled feta cheese (optional)
- Pinch of chili powder or cayenne pepper (optional for heat)
How Much Time Will You Need?
This recipe takes about 20-25 minutes from start to finish. It includes roughly 10-12 minutes to cook the sweet potatoes until golden and tender, 5-7 minutes for the veggies, and 4-5 minutes to cook the eggs. It’s fast enough for a delicious weekend breakfast or a simple weekday treat!
Step-by-Step Instructions:
1. Cook the Sweet Potatoes
Start by heating the olive oil in a large non-stick or cast-iron skillet over medium heat. Add your diced sweet potatoes and cook, stirring every now and then, until they’re golden and tender—this takes about 10 to 12 minutes. Patience helps them develop a lovely crispy outside and soft inside.
2. Add Onions and Bell Peppers
Next, toss in the diced onion and red bell pepper. Cook these together with the sweet potatoes for another 5 to 7 minutes until the onions are translucent and the peppers have softened nicely.
3. Season the Hash
Sprinkle in the smoked paprika, ground cumin, salt, and freshly ground black pepper. Stir well so all those warm spices coat your veggies perfectly, adding a fantastic aroma and flavor.
4. Cook the Eggs
Using a spoon, make three small wells in the veggie mixture. Crack one egg into each well. Cover the skillet with a lid and cook the eggs for about 4 to 5 minutes, or until the whites are set but yolks are still a little runny. If you like firmer eggs, give them an extra minute or two.
5. Finish and Serve
Remove the skillet from heat. Sprinkle your hash with chopped fresh cilantro and crumbled feta cheese if you’re using it. Add a pinch of chili powder or cayenne pepper for a little kick if you’d like. Serve it up right away, making sure to include some sweet potatoes, peppers, and one perfectly cooked egg on every plate. Garnish with extra cilantro for a fresh, pretty touch.
Enjoy this warm, comforting breakfast with a balance of sweet, savory, and spice — a great start to your day!
Can I Use Frozen Sweet Potatoes for This Recipe?
Yes, you can! Just thaw them completely and pat dry before cooking to avoid extra moisture. Cooking time might be a little shorter since they’re partially cooked already.
How Can I Make This Dish Vegan?
Simply skip the eggs and feta cheese. For protein, try adding tofu scramble or sautéed mushrooms. You can also use nutritional yeast to add a cheesy flavor instead of feta.
Can I Prepare This Hash Ahead of Time?
Absolutely! Cook the sweet potato mixture in advance and refrigerate in an airtight container for up to 3 days. When ready, reheat gently in a skillet and cook fresh eggs on top.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over medium heat or in the microwave, stirring occasionally for even warming.
