Sweet Potato Breakfast Hash
Kickstart your morning with this Sweet Potato Breakfast Hash! Sweet potatoes, orange peppers, and onions get golden and crispy in avocado oil, then a sunny-side-up egg tops it all off. It’s quick, healthy, and packed with flavor. Perfect for breakfast, brunch, dinner or meal prep.
Why You’ll Love This Sweet Potato Breakfast Hash
- Quick and easy: ready in about 25 minutes.
- Healthy and filling: packed with sweet potatoes, peppers, and eggs.
- Perfectly customizable: swap veggies or add spices to your taste.
- Deliciously hearty: crispy edges, tender veggies, runny egg yolks.
- Great for any meal: breakfast, brunch, or even a light dinner.
Recipe Tips
- Dice sweet potatoes small for faster cooking and even browning.
- Use a lid when cooking eggs for perfectly set whites and runny yolks.
- Stir occasionally but let sweet potatoes get crispy edges.
- Adjust seasoning with smoked paprika or chili flakes for a flavor kick.
- Non-stick skillet works best to prevent sticking.
Hash Recipe Variations
- Swap orange peppers for red, yellow, or green peppers.
- Add greens like spinach or kale in the last few minutes of cooking.
- Sprinkle cheese over the hash just before serving for a melty finish.
- Make it spicy: add jalapeños or a dash of hot sauce.
- Turn it vegan: skip eggs and top with avocado or tofu scramble.
Sweet Potato Breakfast Hash
Ingredients
Equipment
Method
- Heat avocado oil in a skillet over medium heat.
- Add sweet potatoes, season with salt, pepper, and garlic powder. Cook 8–10 minutes, stirring occasionally, until they start to soften and brown.
- Add onion and orange pepper. Cook another 4-6 minutes until all vegetables are tender and lightly crisp.
- Push the hash to the sides of the skillet, leaving space in the center. Crack the eggs into the center. Cover with a lid and cook 3–4 minutes, until the whites are set but yolks remain runny.
- Serve the eggs on top of the hash, seasoning with extra salt and pepper if desired.
Notes
- Calories: 280
- Protein: 12g
- Fat: 15g
- Carbs: 28g
- Fiber: 5g
FAQ: Sweet Potato Breakfast Hash
Yes! You can prep the vegetables ahead and store them in the fridge for up to 2 days. Cook the hash fresh before serving.
Yes, olive oil, coconut oil, or sunflower oil all work well.
Add diced jalapeños, chili flakes, or a dash of hot sauce.
Yes! Roast diced sweet potatoes, peppers, and onions at 400°F (200°C) for 20–25 minutes, then top with eggs baked to preference.
You can, but sweet potatoes give the best flavor and texture. Russets or Yukon Gold also work.
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven.
It’s best on the stovetop for crispiness, but you can steam sweet potatoes and peppers in the microwave, then fry quickly in a skillet.
Great on its own or with toast, avocado, salsa, or hot sauce.
Yes! Cook the hash and store in containers, then add fresh eggs when ready to eat for best texture.
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- Sourdough French Toast : Thick slices of sourdough soaked in a rich, custardy batter.
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