A hearty, colorful skillet breakfast loaded with tender sweet potatoes, sautéed vegetables, and perfectly cooked eggs. This sweet potato hash with eggs is filling, healthy, and comes together in one pan for an easy morning win.
Why This Sweet Potato Hash Belongs in Your Rotation
When you need a breakfast that is comforting, nutritious, and satisfying without being heavy, this sweet potato hash hits all the right notes. It’s naturally gluten-free, packed with fiber, and high in protein thanks to the addition of eggs. Plus, it’s endlessly adaptable — great for using up whatever is in your fridge.
The sweet potatoes offer a caramelized base that contrasts beautifully with the creamy yolks of the eggs. Red onions and bell peppers bring flavor and color, while optional extras like greens, sausage, or herbs let you make it your own.
Everything cooks in one skillet, meaning less cleanup and more time to enjoy your morning.
Choosing the Right Sweet Potatoes
Sweet potatoes are the star here, so it helps to pick the right kind:
- Orange-fleshed varieties like Garnet or Jewel sweet potatoes have a soft, sweet interior and roast beautifully
- Avoid white-fleshed sweet potatoes, which are starchier and less flavorful for this dish
Cut the sweet potatoes into small, evenly-sized cubes (about 1/2 inch) so they cook quickly and caramelize on the edges.
To save time, you can prep them the night before and store in water in the fridge to prevent browning.
Building Flavor in the Hash
The secret to a great hash is building layers of flavor as you go. Here is how to make every bite count:
- Sauté onions and garlic first to create a fragrant base
- Add diced sweet potatoes and cook until they’re tender and browned in spots
- Stir in bell peppers or other vegetables toward the end to keep their texture
- Use fresh herbs or spices like smoked paprika, cumin, or thyme for depth
- Salt each layer lightly to keep the seasoning balanced
The result is a hash that tastes like more than the sum of its parts — savory, sweet, and deeply satisfying.
How to Cook the Eggs
You have a few options for cooking the eggs in the hash, depending on your preference and how many people you are serving.
Option 1: Crack Eggs Directly Into the Hash
- Once the sweet potatoes are tender, make small wells in the skillet and crack an egg into each one
- Cover with a lid and cook on low heat for 4 to 6 minutes until whites are set and yolks are still runny
This is the most visually impressive option and makes for an easy one-pan meal.
Option 2: Cook Eggs Separately
- Fry or poach the eggs in a separate pan
- Place on top of the finished hash just before serving
This gives you more control over doneness and works better for larger batches.
Option 3: Scramble Eggs Into the Hash
- Push the veggies to the side and scramble the eggs in the same pan
- Mix everything together for a homestyle breakfast bowl feel
This is fast and works well for make-ahead portions.
Customization and Variations
This recipe is naturally vegetarian and gluten-free, but you can customize it to suit your taste or what you have on hand:
- Add protein: Toss in cooked sausage, bacon, ground turkey, or black beans
- Make it spicy: Add jalapeños, chili flakes, or hot sauce
- Include greens: Stir in baby spinach, kale, or arugula at the end until wilted
- Top it off: Try avocado slices, feta cheese, fresh herbs, or a drizzle of tahini or pesto
- Make it meal-prep friendly: Portion into containers and reheat with a freshly cooked egg
Best Equipment for Hash
All you need is:
- A large nonstick or cast iron skillet
- A spatula or wooden spoon
- A lid if cooking the eggs directly in the pan
- A sharp knife and cutting board
Use a pan that is large enough to spread out the ingredients for even browning. Overcrowding can cause the sweet potatoes to steam instead of crisp.
Storage and Make-Ahead Tips
This hash is great for meal prep or cooking in bulk.
- Fridge: Store cooked hash (without eggs) in an airtight container for up to 4 days
- Reheat: Warm in a skillet over medium heat or microwave in 30-second bursts
- Make ahead: Dice vegetables the night before to save time
- Add eggs fresh: Cook eggs just before serving for best texture and flavor
This dish also works well as leftovers for lunch or dinner. Just top with an egg and you have a complete, balanced meal.
Ingredients
Serves 2 to 3
- 2 medium sweet potatoes, peeled and diced small
- 1 tablespoon olive oil or butter
- 1/2 red onion, diced
- 1 bell pepper, diced (any color)
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 to 3 large eggs
- Optional: chopped parsley, avocado, feta, hot sauce
Instructions
1. Sauté the Base
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 2 to 3 minutes until softened.
Add garlic and cook for another 30 seconds until fragrant.
2. Cook the Sweet Potatoes
Add the diced sweet potatoes to the skillet. Season with paprika, salt, and pepper. Stir to coat.
Cook for 10 to 12 minutes, stirring occasionally, until the sweet potatoes are tender and browned in spots. Add a splash of water and cover for a few minutes if needed to help them soften.
3. Add Peppers
Stir in the diced bell pepper and cook for another 3 to 4 minutes until just tender.
Taste and adjust seasoning.
4. Add the Eggs
Make small wells in the hash and crack an egg into each one. Cover the skillet and reduce heat to low. Cook for 4 to 6 minutes until eggs are cooked to your liking.
Alternatively, cook eggs separately and serve on top.
5. Garnish and Serve
Remove from heat. Top with chopped herbs, avocado slices, or your favorite hot sauce.
Serve immediately.
Colorful, satisfying, and packed with nutrients, this sweet potato hash with eggs is a feel-good breakfast that is easy to love. Whether you are feeding a crowd or making a solo brunch, it delivers comfort and flavor in every bite.
