Sweet Potato Hash

This hearty Sweet Potato Hash with fried eggs has become my go-to weekend breakfast when I want something satisfying yet nutritious. The combination of perfectly seasoned sweet potatoes with fresh vegetables and runny egg yolks creates a meal that's both comforting and energizing.

I first created this recipe during a chilly autumn morning when I was craving something warm and filling. Since then, it's become our Saturday tradition, with my partner always requesting "that amazing potato thing with the runny eggs."

Ingredients

• Sweet potatoes: create the perfect base with their natural sweetness and hearty texture. Choose firm potatoes with smooth skin for best results.
• Bell peppers: add brightness and a subtle crunch. Any color works beautifully here.
• Red onion: provides a flavor foundation. Look for firm onions with tight outer skin.
• Garlic cloves: bring essential aromatic flavor. Fresh is always best for maximum impact.
• Spinach: wilts down perfectly and adds nutrition. Baby spinach works especially well here.
• Eggs: create the perfect finishing touch. Farm fresh eggs with bright orange yolks are ideal.
• Breakfast seasoning blend: balances savory and sweet notes. The touch of cinnamon is the secret ingredient that makes this dish special.

Step-by-Step Instructions

Prepare the sweet potatoes:

Start by peeling your sweet potato if desired, then dice it into even cubes about half an inch in size. Uniformity is key here to ensure all pieces cook at the same rate.

Heat the skillet:

Add your olive oil to a large skillet over high heat until it shimmers. You want the pan quite hot to start developing those delicious caramelized edges on the potatoes.

Season and cook the potatoes:

Add your diced sweet potatoes to the hot oil along with all the seasonings. Stir well to coat every piece with the spice mixture. Reduce heat to medium and cover to create steam that helps cook the potatoes through. Stir occasionally for 10 to 15 minutes until fork tender.

Add vegetables:

Once potatoes are soft, add your diced bell pepper, red onion, and minced garlic to the skillet. These aromatics will soften quickly and infuse the hash with flavor. Then add spinach, stir, and cover for about 3 minutes until the greens wilt down.

Create wells for eggs:

Use a spoon to create four clear spaces in the hash mixture. Add a tiny drizzle of olive oil to each well to prevent sticking, then carefully crack an egg into each space.

Cook eggs:

Cover the skillet and cook for 10 to 15 minutes depending on your egg preference. For runny yolks, check after about 8 minutes. The whites should be set but the yolks still soft.

Serve and garnish:

Finish with optional toppings like salsa, fresh cilantro, or crumbled feta cheese. Serve directly from the skillet for a rustic presentation or plate individually.

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Sweet potatoes are the star ingredient in this recipe, and I always look for the deeper orange varieties which tend to be sweeter and more flavorful. My favorite weekend memory with this dish was when my best friend visited and we ate the entire skillet while catching up over coffee. Sometimes the simplest meals create the most meaningful moments.

Make Ahead Options

This hash works beautifully for meal prep if you prepare everything except the eggs. Store the vegetable mixture in an airtight container in the refrigerator for up to four days. When ready to eat, reheat the hash in a skillet until hot, then make wells and add fresh eggs. This approach gives you a homemade breakfast in half the time on busy mornings.

Flavor Variations

The basic recipe provides a wonderful foundation that can be adapted to suit your taste preferences. For a southwestern twist, add black beans and top with avocado and lime. For an autumn version, include diced apple and a pinch of nutmeg with the sweet potatoes. If you enjoy heat, a diced jalapeño or a sprinkle of red pepper flakes works beautifully. The versatility of this dish makes it perfect for using whatever you have in your refrigerator.

Nutrition Benefits

This sweet potato hash delivers impressive nutritional value in every bite. Sweet potatoes provide beta carotene for eye health and potent antioxidants. The eggs contribute high quality protein and choline for brain health. Bell peppers offer vitamin C while spinach adds iron and folate. Unlike traditional breakfast hash made with white potatoes, this sweet potato version has a lower glycemic index, meaning it provides more sustained energy throughout your morning without blood sugar spikes.

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Frequently Asked Questions About the Recipe

→ How do I ensure the sweet potatoes cook evenly?

Cut the sweet potatoes into even-sized pieces to ensure they cook at the same rate. Use a fork to test for tenderness after about 10-15 minutes of covered cooking over medium heat.

→ Can I customize this dish with other vegetables?

Absolutely! The base recipe works wonderfully with additions like mushrooms, jalapeños, roasted corn, or any vegetables you enjoy. Just add them when you incorporate the bell peppers and onions.

→ How can I add protein beyond the eggs?

You can easily add cooked bacon, breakfast sausage, chorizo, or plant-based protein alternatives. Cook meats separately first, then incorporate them with the vegetables, or serve alongside the hash.

→ What are the best toppings for sweet potato hash?

Popular toppings include salsa, chopped cilantro, crumbled feta or goat cheese, avocado slices, hot sauce, or a dollop of sour cream. The recipe creator recommends salsa, cilantro and feta.

→ How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat until warmed through. The eggs may become more firm when reheated, so consider cooking fresh eggs if saving just the hash portion.

→ Can I make this dish ahead of time?

You can prepare the vegetable portion of the hash ahead of time and refrigerate it. When ready to serve, reheat the hash in a skillet and then add fresh eggs to cook. This dish is not recommended for freezing.