Sweet Potato Hash with Eggs
A flavorful sweet potato hash cooked in one skillet, combined with sautéed vegetables and topped with fried eggs for a wholesome and easy breakfast.
Equipment
- 1 large skillet
Ingredients
- 2½ cups chopped sweet potato about one large potato, peeled if preferred
- 1 tablespoon olive oil plus extra for eggs
- 1 cup diced bell pepper
- ¼ cup diced red onion
- 2 cloves garlic minced
- 1 cup chopped spinach
- 4 large eggs
- ½ tablespoon garlic powder
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon cinnamon
- ½ teaspoon paprika
Instructions
- Peel and dice sweet potatoes evenly. Heat olive oil in a large skillet over high heat.
- Add the sweet potatoes and seasoning (garlic powder, salt, pepper, oregano, cinnamon, paprika). Stir well and reduce heat to medium.
- Cover the skillet and cook the sweet potatoes for 10 to 15 minutes, stirring occasionally, until tender enough to pierce with a fork.
- Dice bell pepper and red onion, and mince garlic. Add these along with chopped spinach to the skillet. Mix, cover, and cook for 3 more minutes.
- Clear four spots in the skillet for the eggs and add a small amount of olive oil to each spot.
- Carefully crack one egg into each cleared spot. Cover and cook for 10 to 15 minutes, adjusting time based on your preferred egg doneness.
- Serve the hash with eggs together in the skillet or plated separately, optionally topped with salsa, cilantro, or feta cheese.
Notes
- Cut potatoes evenly for uniform cooking.
- Add other veggies like mushrooms, jalapeños, or corn for variety.
- Pair with bacon or sausage for added protein.
- Adjust seasoning to taste while cooking.
- Store leftovers in airtight container for up to 4 days; freezing not recommended.