Start your day with a bang! This Sweet Potato Hash with Eggs, topped with creamy avocado, tangy sour cream, rich cotija, fresh tomatoes, spicy jalapeños, and zesty cilantro is unbeatable.
For whatever reason, my breakfast game has gone downhill lately. I used to love making breakfast—even on weekdays! That’s commitment, folks.
On weekends, I mainly rotated between Sweet Potato Power Bowls, Eggs in Purgatory, Savory Dutch Babies, and Huevos Motuleños. On weekdays, I’d stick to Homemade Granola and Jazzed-up Oatmeal.
Right, so I think I need to reclaim my mornings, starting with breakfast.
Table of Contents
Reasons to Love This Breakfast Sweet Potato Hash
- This Sweet Potato Breakfast Hash is incredibly versatile. It can easily be adapted to include your favorite ingredients like different vegetables, meats, or spices.
- Sweet potatoes are nutrient-rich, offering a healthy, fiber-packed start to the day.
- The dish is perfect for meal prep, as it reheats well and can be made in large batches.
Recipe Ingredients
- Sweet Potato: Provides a sweet, earthy taste and a soft yet slightly firm texture.
- Yellow Onion: Onions add a sharp, slightly sweet flavor that deepens upon cooking.
- Red and Green Bell Peppers: These peppers introduce a mild, sweet, and slightly tangy flavor with a crisp texture.
See the recipe card for full information on ingredients and quantities.
Variations
- Oil Substitute: For sautéing in your Sweet Potato Hash with Eggs, consider substituting grapeseed oil with avocado oil as it has a high smoke point and mild, buttery flavor.
- Garnish Options: Fresh diced avocado adds a creamy texture, while a dollop of sour cream introduces a tangy contrast. Sprinkle crumbled cotija cheese for a salty, umami punch. For a burst of freshness and color, add halved cherry tomatoes and chopped fresh cilantro.
How to Make Sweet Potato Hash with Eggs
Step #1: Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
Step #2: Heat the oil in a 10″ cast-iron skillet (or other oven safe pan) over medium heat. Once the oil is shimmering, add the sweet potatoes and spread them out into a single layer. Allow to cook until browned on the bottom, about 3 to 4 minutes. Add the onion, bell peppers, salt, and pepper. Continue cooking, turning the contents of the pan as they brown, until the sweet potato is fork-tender, about 8 to 10 minutes.
Step #3: Meanwhile, begin preparing any garnishes or toppings you plan to use (dice the avocado, crumble the cotija, halve the tomatoes, etc.).
Step #4: Once the sweet potatoes are tender, turn off the heat and make four small holes in the hash; crack one egg into each hole and season with salt and pepper. Carefully transfer the skillet to the preheated oven; bake for 5 to 10 minutes, until the eggs are cooked to your liking.
Step #5: Finish preparing any toppings while the hash is in the oven; carefully remove the skillet from the oven once the eggs are done. Garnish with your toppings of choice and serve at once.
Expert Tips
- Use a 3-in-1 Avocado Tool: Save some time with this great 3-in-1 avocado peeler, slicer, and pitter tool. It simplifies the preparation of avocado toppings, making it quick and easy to add fresh avocado to your dish.
- Drain Excess Oil: When adding and turning the vegetables in the skillet, use a slotted spoon. This allows any excess oil to drain away. Alternatively, you can use a paper towel to briefly drain them. This will make the hash remains crisp and not overly greasy.
- Monitor the Oven Temperature: Use an oven thermometer to verify that your oven is at the correct temperature before adding the skillet. Oven temperatures can vary, which affects cooking times and results.
Frequently Asked Questions
Absolutely! Feel free to include other veggies such as spinach, kale, black beans, or zucchini. Just be sure to chop them into small, even pieces for consistent cooking.
To add heat to Sweet Potato Hash with Eggs, incorporate diced jalapeños or red pepper flakes during cooking. Alternatively, drizzle hot sauce over the finished dish. Adjust the spice level to your preference.
Storage Info
Sweet Potato Hash with Eggs is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. While freezing is possible, the texture of the eggs and potatoes may change upon thawing.
To reheat, place the hash in a skillet over medium heat until heated through, which helps maintain some crispness. Alternatively, you can reheat it in a microwave, but this might soften the texture of the potatoes.
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Sweet Potato Hash with Eggs Recipe
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Ingredients
For the Hash
- 2 tablespoons grapeseed oil
- 4 cups 1/4-inch diced sweet potato
- 1 cup diced yellow onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 eggs
Toppings of Choice
- Diced avocado
- Sour cream
- Cotija cheese
- Halved cherry tomatoes
- Pickled jalapeno slices
- Chopped fresh cilantro
Instructions
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
- Heat the oil in a 10" cast-iron skillet* over medium heat. Once the oil is shimmering, add the sweet potatoes and spread them out into a single layer. Allow to cook until browned on the bottom, about 3 to 4 minutes. Add the onion, bell peppers, salt, and pepper. Continue cooking, turning the contents of the pan as they brown, until the sweet potato is fork-tender, about 8 to 10 minutes.
- Meanwhile, begin preparing any garnishes or toppings you plan to use (dice the avocado, crumble the cotija, halve the tomatoes, etc.).
- Once the sweet potatoes are tender, turn off the heat and make four small holes in the hash; crack one egg into each hole and season with salt and pepper. Carefully transfer the skillet to the preheated oven; bake for 5 to 10 minutes, until the eggs are cooked to your liking.
- Finish preparing any toppings while the hash is in the oven; carefully remove the skillet from the oven once the eggs are done. Garnish with your toppings of choice and serve at once.
NOTES
Nutrition
Everything cooked up nicely in one pan. Loved the mix of soft onions and crispy bits of sweet potato.
I can’t wait until I try this recipe with my husband, although the very high calories surprised us. Can you please tell me how to make pickled jalapeno slices that you recommended?
Hi Symantha,
I don’t make my own pickled jalapeno slices, but just pick up a bottle at the grocery store.
-Linda