Go Back
Overhead view of Sweet Potato Hash with Eggs featuring sweet potatoes, bell peppers, red onions, avocado, and sunny-side-up eggs.

Sweet Potato Hash with Eggs

This one-pan Sweet Potato Hash with Eggs is a hearty and healthy breakfast recipe perfect for any day of the week. Made with caramelized sweet potatoes, sautéed bell peppers, and perfectly cooked eggs, it’s a flavorful and versatile dish that’s naturally gluten-free and easy to customize. Add your favorite toppings like avocado, cheese, or hot sauce, and enjoy a meal that’s as nourishing as it is delicious. Perfect for breakfast, brunch, or meal prep!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Breakfast, Brunch, Main Course
Cuisine: American, Clean Eats, Gluten Free
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potato Hash
  • 2 Medium sweet potatoes (about 2 cups, diced)
  • 1 Small red bell pepper (diced)
  • 1 Small green bell pepper (diced)
  • 1 Small red onion (finely chopped)
  • 2 Cloves garlic (minced)
  • 2 tbsp Olive oil (or avocado oil for higher heat)
  • 1 tsp Smoked paprika
  • ½ tsp Ground cumin
  • ½ tsp Chili powder
  • Salt and pepper to taste
For the Eggs
  • 4 Large eggs
  • 1 tbsp Butter or oil (for frying the eggs)
Optional Toppings
  • Fresh parsley or cilantro (chopped)
  • Crumbled feta or goat cheese
  • Sliced avocado
  • Hot sauce or salsa for a spicy kick
  • Tip: For a shortcut, you can buy pre-diced sweet potatoes from the grocery store or frozen sweet potato cubes.

Equipment

  • 1 Large Skillet – For cooking the sweet potato hash. A non-stick or cast-iron skillet works best.
  • 1 Small Frying Pan – For cooking the eggs (optional if cooking eggs separately).
  • 1 Cutting Board – For chopping sweet potatoes, peppers, and onions.
  • 1 Sharp Knife – For dicing vegetables and mincing garlic.
  • 1 Spatula or Wooden Spoon – For stirring the hash while it cooks.
  • Measuring Spoons – For accurately measuring spices and oil.
  • Mixing Bowls (optional) – For pre-mixing or holding ingredients before cooking.
  • 1 Lid for Skillet (optional) – Useful for steaming the sweet potatoes or cooking eggs directly in the skillet.

Method
 

Step 1: Prepare Your Ingredients
  1. Start by peeling and dicing the sweet potatoes into bite-sized cubes. The smaller the cubes, the faster they’ll cook. Dice the bell peppers and onion, and mince the garlic. Gather all your spices and set them aside.
  2. Pro Tip: Keep the cubes uniform in size for even cooking.
Step 2: Sauté the Veggies
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  2. Add the diced sweet potatoes and sauté for 5–7 minutes, stirring occasionally, until they start to soften.
  3. Add the diced bell peppers and onion, stirring them into the potatoes. Continue to cook for another 5 minutes until the vegetables are tender and slightly caramelized.
  4. Toss in the minced garlic, smoked paprika, cumin, chili powder, salt, and pepper. Stir well to coat the veggies evenly with the spices. Let it cook for another 2 minutes.
  5. Tip: If the hash is sticking to the pan, add a splash of water or stock to deglaze.
Step 3: Cook the Eggs
  1. In a separate small pan, heat 1 tablespoon butter or oil over medium heat.
  2. Crack the eggs into the pan and cook sunny side up until the whites are set but the yolks are still runny (about 3–4 minutes). If you prefer firmer yolks, cover the pan with a lid to steam the eggs.
  3. Alternative: Scramble or poach the eggs if you’re not a fan of fried eggs.
Step 4: Assemble the Dish
  1. Divide the sweet potato hash onto plates.
  2. Top each plate with a freshly cooked egg.
  3. Garnish with fresh herbs, cheese, or avocado slices as desired. Serve warm and enjoy!

Notes

Meal Prep Ideas

This recipe is a lifesaver for anyone looking to streamline their mornings or plan ahead for busy days. With a little prep, you can have a delicious and wholesome breakfast ready to go all week long.
  • Batch Cooking: Double or triple the recipe and portion the hash into meal-prep containers. Reheat portions in a skillet or microwave and top with a freshly cooked egg for a fast, satisfying meal.
  • Freezing: While the eggs are best fresh, the hash can be frozen for up to 2 months. Freeze it in a single layer on a baking sheet, then transfer it to a freezer-safe container. Thaw in the fridge overnight and reheat before serving.
  • Custom Portions: Divide the hash into smaller portions for single servings. This is great for customizing toppings and egg styles for each person in the family.
Bonus Tip: Pre-chop all your veggies and store them in zip-top bags in the fridge to save time when you’re ready to cook.

Storage and Reheating Tips

Sweet Potato Hash with Eggs is just as delicious the next day as it is fresh out of the skillet, making it perfect for meal prepping or saving leftovers. Here’s how to store and reheat it for the best results:
  • Storing: Let the hash cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3–4 days. If you’re meal-prepping, consider storing the hash and eggs separately for maximum freshness.
  • Reheating: For best results, reheat the hash in a skillet over medium heat, adding a splash of water or stock to keep it moist. You can also reheat it in the microwave, but the texture may soften slightly. Eggs are best made fresh, but you can reheat them gently in the microwave or skillet if needed.
Pro Tip: If you’re making this dish ahead for busy mornings, prepare the hash and store it in portions. Then, cook a fresh egg to top each serving when ready to eat.