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Sweet Potato Breakfast Hash with Eggs

Sweet Potato Breakfast Hash with Eggs for a Cozy Morning

A vibrant Sweet Potato Breakfast Hash with Eggs, perfect for a cozy morning, combining tender sweet potatoes, colorful bell peppers, and fresh greens.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 plates
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash
  • 2 cups Sweet Potatoes (diced) Adds natural sweetness and tender texture; substitute with regular potatoes for less sweetness.
  • 1 medium Red Bell Pepper (chopped) Contributes color and mild sweetness; swap with yellow or orange bell peppers or corn for a similar flavor.
  • 1 medium Onion (chopped) Provides flavor and aroma; use yellow or white onions as alternatives.
  • 2 cloves Garlic (minced) Enhances savory depth; fresh is preferred, but garlic powder can work in a pinch.
  • 1 cup Cherry Tomatoes (halved) Adds juiciness and acidity; substitute with diced regular tomatoes if needed.
  • 2 cups Spinach or Kale Offers freshness and slight bitterness; Swiss chard or collard greens are great alternatives.
  • 1 tablespoon Olive or Avocado Oil For sautéing; avocado oil is better for high-heat cooking.
  • 1 teaspoon Smoked Paprika Adds depth and smokiness; can substitute with regular paprika or omit for less spice.
For the Eggs
  • 4 large Eggs Brings richness and protein; cook them to your preference; sunny side up is ideal for a runny yolk.

Equipment

  • Skillet
  • small pan

Method
 

Cooking Steps
  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat for about 1 minute until it shimmers slightly.
  2. Add the diced sweet potatoes to the skillet, sauté for 10-12 minutes, stirring occasionally, until tender and golden brown.
  3. Mix in the chopped onion and red bell pepper, cook for another 4-5 minutes until the vegetables soften and become fragrant.
  4. Stir in the minced garlic and halved cherry tomatoes, sauté for 2-3 minutes until the tomatoes begin to soften.
  5. Add the chopped spinach or kale, seasoning with salt, pepper, and smoked paprika; cook for an additional 2 minutes.
  6. In a separate small pan, heat the remaining oil over medium heat, crack the eggs, cooking sunny side up or to your liking for about 3-4 minutes.
  7. Serve portions of the sweet potato hash on individual plates, topped with two eggs each, and garnish if desired.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 370mgSodium: 400mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 200IUVitamin C: 50mgCalcium: 6mgIron: 15mg

Notes

Leftovers can be stored in airtight containers in the fridge for up to 3 days. Reheat gently to maintain texture and flavor.

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