Sweet Potato Hash with Eggs
This Sweet Potato Hash with Eggs is a hearty, nutritious breakfast that combines crispy sweet potatoes, savory onions, and bell peppers, all topped with perfectly cooked eggs. It's a quick and easy meal that fuels your morning with essential vitamins, fiber, and protein.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Breakfast, bruncch
Cuisine American, vegan
Servings 2 servings
Calories 350 kcal
- - 3 large sweet potatoes cubed (about 1 pound)
- - 4 large eggs
- - 1 small onion finely diced
- - 1 red bell pepper diced
- - 2 cloves garlic minced
- - 2 tablespoons olive oil
- - 1 teaspoon garlic powder
- - 1 teaspoon smoked paprika
- - ½ teaspoon chili powder optional
- - ½ teaspoon salt
- - ¼ teaspoon black pepper
- - Fresh parsley for garnish
Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
Add the diced sweet potatoes and cook for 5-7 minutes, stirring occasionally, until slightly softened.
Add the remaining olive oil, diced onion, bell pepper, and garlic. Cook for another 5 minutes until the vegetables are tender.
Stir in garlic powder, smoked paprika, chili powder, salt, and black pepper. Mix well.
Make small wells in the hash and crack the eggs into them. Cover the skillet with a lid and cook for 3-5 minutes, or until the eggs reach your desired doneness.
Remove from heat and garnish with fresh parsley. Serve immediately.