Description
Wake up to a wholesome and flavorful breakfast with this Sweet Potato Breakfast Hash! Packed with colorful veggies, hearty sweet potatoes, and perfectly cooked eggs, it’s a nutritious and delicious one-pan meal that’s perfect for any time of the day. Gluten-free, customizable, and easy to make, this hash will quickly become a favorite in your kitchen.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small onion (yellow or red), diced
- 2 cloves garlic, minced
- 2 cups fresh spinach or kale, chopped
- 4 large eggs (optional for topping)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to soften.
- Add the remaining olive oil along with the diced onion and bell peppers. Sauté for 5-7 minutes until the veggies are tender and the onions are translucent.
- Stir in the minced garlic and cook for 1-2 minutes until fragrant.
- Sprinkle the smoked paprika, chili powder, cumin, salt, and pepper over the mixture. Stir well to coat the vegetables evenly in the seasoning.
- Add the spinach or kale to the skillet and cook for 2-3 minutes until wilted.
- If using eggs, make small wells in the hash and crack an egg into each well. Cover the skillet and cook for 3-5 minutes for runny yolks or 5-7 minutes for firmer yolks.
- Serve immediately, garnished with fresh parsley or cilantro, if desired.
Notes
- For a vegan version, skip the eggs and add your favorite plant-based protein, like tofu or chickpeas.
- You can make the hash ahead of time and store it in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat in a skillet before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes