Ingredients
2 large sweet potatoes, peeled and diced into 1/2-inch cubes
1 red bell pepper, diced
1 small yellow onion, finely chopped
2 tablespoons avocado oil or olive oil
1 teaspoon smoked paprika
1/2 teaspoon cumin
Salt and black pepper to taste
4 large eggs
Fresh parsley or cilantro for garnish
Optional: Sliced avocado for serving
Instructions
Step 1: Heat the oil in a large cast-iron or non-stick skillet over medium-high heat until shimmering.
Step 2: Add the diced sweet potatoes to the skillet in a single layer. Let them cook undisturbed for 5 minutes to develop a crust, then stir and cook for another 5 minutes.
Step 3: Add the diced onion and bell pepper to the pan. Season with smoked paprika, cumin, salt, and black pepper. Stir well to combine.
Step 4: Continue cooking for 8-10 minutes, stirring occasionally, until the sweet potatoes are tender and the vegetables are slightly charred.
Step 5: Use a large spoon to create four small wells in the hash mixture. Carefully crack one egg into each well.
Step 6: Reduce the heat to medium-low, cover the pan with a lid, and cook for 3-5 minutes until the egg whites are set but the yolks are still runny.
Step 7: Remove from heat, garnish with fresh herbs, and serve your sweet potato hash and eggs immediately directly from the skillet.
Notes
For extra crispiness, ensure the sweet potatoes are patted dry before adding to the pan. You can also add bacon or sausage for extra protein.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Savory Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 315 kcal
- Sugar: 7g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 185mg
Keywords: sweet potato hash and eggs, healthy breakfast, one pan meal, sweet potato recipe, savory breakfast
