Sweet Potato Breakfast Hash with Eggs
Crispy sweet potato cubes, peppers and spinach cooked in one skillet and topped with runny eggs. A hearty, gluten-free breakfast or brunch.
A breakfast hash is a skillet of crispy diced potatoes and vegetables, usually finished with eggs. Using sweet potatoes makes it more colorful and adds fiber and vitamin A, while the eggs turn it into a filling meal.
The key is patience. Let the sweet potatoes cook undisturbed so they develop golden edges, then add the faster-cooking vegetables. Cracking the eggs straight into the pan means you only have one skillet to wash.
At a glance: this sweet potato breakfast hash with eggs serves 4, needs about 10 min of hands-on prep and 22 min of cooking, and provides roughly 260 calories and 10 g of protein per serving. It is naturally vegetarian, gluten-free and dairy-free.
Why you'll love this recipe
- One skillet from start to finish
- Naturally gluten-free and dairy-free
- Great for brunch or breakfast for dinner
- Easy to adapt to what is in your fridge
About this breakfast hash
Hash comes from the French word hacher, to chop, and originally described a way to use up leftover meat and potatoes. Today, a breakfast hash usually means a skillet of crispy diced potatoes and vegetables, often topped with eggs.
Sweet potatoes make a particularly good hash. They cook faster than regular potatoes, caramelize beautifully at the edges and add natural sweetness that pairs well with smoky paprika, cumin and savory eggs.
This one-pan version is naturally gluten-free and dairy-free and works for breakfast, brunch or a quick weeknight dinner. It is also a great base for using up whatever vegetables are in your fridge.
Ingredient notes and substitutions
- Sweet potatoes. Orange-fleshed sweet potatoes are sweet and soft; white sweet potatoes are starchier and hold their shape a little better. Leave the skins on for extra fiber.
- Bell pepper and onion. They add sweetness and color. Zucchini, mushrooms or kale can be added or swapped in.
- Smoked paprika and cumin. These spices give the hash a smoky, savory depth. Chili powder or a little cayenne adds heat.
- Spinach. Fold it in at the end to wilt. Kale works too but needs a couple of extra minutes.
- Eggs. Eggs cooked right in the hash add protein. For a vegan version, top with black beans and avocado instead.
- Olive oil. You need enough oil to help the sweet potatoes brown. A well-seasoned cast-iron pan needs a little less.
Equipment you'll need
- A large 12-inch (30 cm) cast-iron or nonstick skillet with a lid
- A sharp knife and cutting board
- A wide spatula
- A small cup for cracking eggs
How to make it, step by step
Cut the sweet potatoes evenly
Dice the sweet potatoes into 1/2-inch (1.5 cm) cubes. Even pieces cook at the same rate, so you avoid some burning while others stay hard.
Let them brown undisturbed
Spread the cubes in a single layer and let them cook for a few minutes before stirring. Constant stirring prevents a golden crust from forming.
Add the quicker vegetables
Add peppers and onion once the sweet potatoes start to soften, then the garlic and spices, and finally the spinach.
Cook the eggs in the hash
Make wells, crack in the eggs, cover and cook over medium-low heat until the whites are set. Covering traps steam so the tops of the eggs cook without the bottom burning.
Recipe
Sweet Potato Breakfast Hash with Eggs
American · Breakfast · Vegetarian · Gluten-Free · Dairy-Free
Ingredients
- 2 medium sweet potatoes (about 1 lb / 450 g), cut into 1/2-inch (1.5 cm) cubes
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1 small red onion, diced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 packed cups (60 g) baby spinach
- 4 large eggs
- Chopped chives or parsley and hot sauce, to serve
Instructions
- Start the sweet potatoes. Heat the olive oil in a large cast-iron or nonstick skillet over medium heat. Add the sweet potatoes in an even layer and cook for 8 minutes, stirring only every few minutes, until they begin to brown.
- Add the vegetables. Add the bell pepper and onion and cook for 5 minutes more, until the sweet potatoes are tender when pierced with a fork.
- Season. Stir in the garlic, smoked paprika, cumin, salt and pepper and cook for 1 minute. Fold in the spinach until wilted.
- Add the eggs. Make four wells in the hash and crack an egg into each. Cover the pan and cook over medium-low heat for 5 to 7 minutes, until the whites are set and the yolks are still runny.
- Serve. Sprinkle with herbs and serve straight from the pan with hot sauce on the side.
Nutrition (estimated, per serving)
Nutrition values are estimates calculated from typical ingredient data and will vary with the exact products and quantities you use.
Tips for success
- Cut the sweet potatoes into small, even cubes so they cook through before burning.
- Covering the pan briefly helps the sweet potatoes steam and soften if they are browning too fast.
- Use a well-seasoned cast-iron skillet for the crispiest edges.
Troubleshooting
- The sweet potatoes burn before they soften. Lower the heat and cover the pan for a few minutes to steam them, then uncover to crisp.
- The hash is mushy. The pan was overcrowded or stirred too often. Use a larger pan or cook in batches.
- The eggs take too long. Cover the pan tightly, or transfer an oven-safe skillet to a hot oven for a few minutes.
- It tastes flat. Add more salt, a squeeze of lime, or a splash of hot sauce at the end.
Variations
- With sausage. Brown 8 oz (225 g) chicken or turkey sausage before adding the sweet potatoes.
- Vegan. Skip the eggs and add black beans and avocado.
- Mediterranean. Add zucchini and finish with feta and olives.
What to serve with it
Serve the hash with avocado slices, a spoonful of salsa or Greek yogurt, and hot sauce. Warm corn tortillas turn it into breakfast tacos.
For a brunch spread, pair it with fresh fruit, a green salad and coffee, or serve it as a side for grilled chicken sausage.
Make ahead and storage
Roast or sauté the sweet potato mixture up to four days ahead and store it in the fridge. Reheat in a skillet until sizzling, then crack in fresh eggs for a 10-minute breakfast.
Store the hash without eggs in the fridge for up to 4 days. Reheat in a skillet and cook fresh eggs on top.
Is it healthy?
Sweet potatoes provide fiber, potassium and beta-carotene, which the body converts to vitamin A. Combined with eggs for protein and vegetables for extra fiber, this hash makes a balanced, filling meal.
The dish is naturally gluten-free and dairy-free, and the calories come mostly from the sweet potatoes, eggs and oil. Measuring the oil helps keep it light.
Nutrition information is an estimate for general guidance only and is not medical or dietary advice.
Frequently asked questions
Do I need to peel the sweet potatoes?
No. The skins add fiber and texture. Just scrub them well before dicing.
Can I make sweet potato hash in the oven?
Yes. Roast the sweet potatoes and vegetables at 425°F (220°C) for 25 minutes, then crack in the eggs and bake for 8 to 10 minutes more.
How do I get crispy sweet potatoes?
Use medium heat, avoid crowding the pan, and stir only occasionally so they have time to brown.
Can I use regular potatoes?
Yes. Use waxy potatoes such as Yukon Gold and cook them a little longer, or parboil them first.
Can I make this in the oven?
Yes. Roast the vegetables at 425°F (220°C) for 25 minutes, then add the eggs and bake for 8 to 10 minutes more.
Is sweet potato hash healthy?
Yes. It is rich in vegetables and fiber and includes protein from the eggs.
Can I add meat?
Yes. Brown chicken sausage, turkey bacon or leftover shredded chicken before adding the sweet potatoes.
How do I make it spicy?
Add diced jalapeño with the peppers and a pinch of cayenne with the spices, and serve with hot sauce.
How do I store leftover hash?
Store the hash without eggs in an airtight container in the fridge for up to four days. Reheat it in a hot skillet so the sweet potatoes crisp up again.
Can I prep the sweet potatoes ahead?
Yes. Dice them up to two days ahead and keep them in a container of cold water in the fridge. Drain and dry well before cooking.
Can I make sweet potato hash with leftover roasted sweet potatoes?
Yes. Add the cooked cubes to the pan with the peppers and onion and cook until heated through and crisp at the edges. It shortens the cooking time to about 10 minutes.
Final thoughts
This sweet potato breakfast hash with eggs takes about 32 min from start to finish and serves 4. It is vegetarian, gluten-free and dairy-free, and it is easy to adapt with the variations above. If you make it, adjust the seasoning to your taste and make a note of what you changed, so the next batch is exactly how you like it. Looking for more ideas? Browse all our breakfast recipes or the full recipe index.