Sweet Potato Hash (Print-Friendly Version)
A savory one-skillet breakfast with seasoned sweet potatoes, colorful vegetables, and fried eggs for a complete morning meal.
# Ingredients:
01 -
2½ cups chopped sweet potato, peeled if preferred
02 -
1 tbsp olive oil
03 -
1 cup bell pepper, diced
04 -
¼ cup red onion, diced
05 -
2 cloves garlic, minced
06 -
1 cup spinach, chopped
07 -
4 large eggs
→ Breakfast Seasoning
08 -
½ tbsp garlic powder
09 -
1 tsp salt
10 -
½ tsp black pepper
11 -
1 tsp dried oregano
12 -
½ tsp cinnamon
13 -
½ tsp paprika
# Steps:
01 -
Peel and evenly dice the sweet potato. Dice the bell pepper, red onion, and mince the garlic.
02 -
Heat olive oil in a large skillet on high heat. Add diced sweet potato and seasoning. Mix well, reduce heat to medium, cover, and cook for 10-15 minutes, stirring occasionally, until tender.
03 -
Add the diced bell pepper, red onion, and minced garlic to the skillet. Stir well, then add the spinach. Cover and cook for an additional 3 minutes.
04 -
Clear four spots in the skillet. Add a small amount of olive oil to each spot, then carefully crack an egg into each. Cover and cook for 10-15 minutes or until eggs are done to your liking.
05 -
Serve the hash and eggs onto plates or enjoy directly from the skillet. Optional toppings include salsa, cilantro, and feta.
# Notes & Tips:
01 -
Cut the sweet potatoes evenly to ensure uniform cooking.
02 -
Feel free to customize with other vegetables like mushrooms, jalapeños, or roasted corn.
03 -
Pair with bacon or breakfast sausage for added protein.
04 -
Adjust seasonings and taste as you go.
05 -
Leftovers can be stored in an airtight container for up to 4 days. Freezing is not recommended.