Sweet Potato Breakfast Hash

Save This Recipe:

Let me tell you, this Sweet Potato Breakfast Hash is a game changer for mornings! It’s hearty, wholesome, and so versatile that it can be the star of any breakfast spread or even a quick weeknight dinner. Packed with colorful veggies, warm spices, and topped with a perfectly cooked egg, it’s a one-pan wonder that’s as healthy as it is delicious.

Why You’ll Love Sweet Potato Breakfast Hash

This recipe is all about flavor, texture, and simplicity. Sweet potatoes are naturally sweet, soft, and filling, making them the perfect base for this dish. Combined with savory veggies and spices, every bite is a medley of goodness. Plus, it’s a great way to sneak in some extra nutrients while keeping things gluten-free, paleo, or even vegan (if you skip the eggs).

• Perfect for Meal Prep: This hash reheats beautifully, so you can make it ahead of time for busy mornings.
• Customizable: Add your favorite protein, veggies, or even a little cheese. This recipe is flexible enough to suit any taste!
• Balanced and Nutritious: It’s packed with fiber, healthy carbs, and protein, keeping you energized throughout the day.

This is the ultimate breakfast-for-any-time meal! Trust me, once you try it, it’ll be on regular rotation in your kitchen.

Ingredients for Sweet Potato Breakfast Hash

This colorful and flavorful breakfast hash comes together with just a few simple ingredients. Each one adds its own unique touch to create the perfect medley of flavors.

• Sweet Potatoes – The star of the dish! Sweet potatoes are slightly sweet, packed with fiber and vitamins, and provide the perfect hearty base.
• Bell Peppers – Add vibrant color and a sweet crunch. Use red, yellow, or orange for a pop of brightness.
• Onion – Yellow or red onions bring a mild sweetness and depth of flavor.
• Garlic – Fresh garlic elevates the savory factor and blends perfectly with the spices.
• Spinach or Kale – A handful of greens adds freshness and a nutrient boost.
• Eggs – For protein and creaminess, fried or poached eggs make the perfect topping. Leave them out for a vegan version.
• Olive Oil – Helps everything cook evenly and adds a nice, subtle flavor.
• Seasonings – A mix of smoked paprika, chili powder, cumin, salt, and pepper gives the hash a smoky, slightly spicy, and earthy flavor.

How to Make Sweet Potato Breakfast Hash

Creating this delicious hash is so simple that it’s perfect for even the busiest mornings. Let’s break it down step by step.

Step 1: Prep the Ingredients

Start by peeling and dicing the sweet potatoes into bite-sized cubes. Dice the bell peppers and onion, and mince the garlic. Keep everything uniform in size so it cooks evenly.

Step 2: Cook the Sweet Potatoes

Heat olive oil in a large skillet over medium heat. Add the sweet potato cubes and cook for 8-10 minutes, stirring occasionally, until they start to soften and brown.

Step 3: Add the Veggies

Toss in the diced onions and bell peppers. Sauté for another 5-7 minutes until the onions are translucent and the peppers are tender. Add the garlic and cook for 1-2 minutes until fragrant.

Step 4: Season and Add Greens

Sprinkle the smoked paprika, chili powder, cumin, salt, and pepper over the mixture. Stir well to coat the veggies in the spices. Add the spinach or kale and cook until wilted, about 2-3 minutes.

Step 5: Cook the Eggs

Make small wells in the hash and crack the eggs into them. Cover the skillet and let the eggs cook to your desired doneness (about 3-5 minutes for runny yolks).

Serve immediately, garnished with fresh herbs like parsley or cilantro if you like!

How Long to Cook Sweet Potato Breakfast Hash

The cooking time for this Sweet Potato Breakfast Hash is straightforward and depends on how soft you like your veggies and how you prefer your eggs.

Sweet Potatoes

Sweet potatoes take about 8-10 minutes to soften when diced into small cubes and cooked over medium heat.

If you like them crispy, you can extend the cooking time by a few minutes and stir less frequently to allow the edges to caramelize.

Veggies (Onions and Bell Peppers)

Once the sweet potatoes have started to soften, the onions and bell peppers will need 5-7 minutes to cook until tender.

Greens

Spinach or kale will wilt quickly, taking about 2-3 minutes to cook fully.

Eggs

The eggs cook directly in the skillet with the hash. After cracking them into small wells:

• For runny yolks: Cook covered for 3-5 minutes.
• For fully set yolks: Cook covered for 5-7 minutes.

Meal Prep Tip

If you’re prepping this hash ahead of time, cook the hash completely but leave out the eggs. When you’re ready to eat, reheat the hash in a skillet and add the eggs fresh to finish the dish.

Storing and Reheating

This hash is great for meal prep, and leftovers store wonderfully!

• In the Fridge: Store the cooked hash in an airtight container for up to 4 days.
• In the Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.

To Reheat

• In a skillet: Heat over medium heat until warmed through, adding a little olive oil if needed.
• In the microwave: Heat in 30-second intervals, stirring between intervals until warm.

Tips for Success

• Dice Evenly: To ensure everything cooks at the same rate, dice the sweet potatoes and veggies into uniform pieces.
• Don’t Overcrowd the Skillet: Give the sweet potatoes and veggies room to crisp up by avoiding overcrowding. Use a large skillet or cook in batches if needed.
• Adjust Seasoning: Feel free to adjust the spice level to your preference. Add a pinch of cayenne for extra heat or more smoked paprika for a stronger smoky flavor.

This Sweet Potato Breakfast Hash is a foolproof recipe you’ll come back to again and again!

Print