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A close-up photo of a sweet potato hash with scrambled eggs. The hash consists of diced sweet potatoes, onions, and red bell peppers, cooked to a golden brown and seasoned with garlic, thyme, and olive oil. Fluffy scrambled eggs are placed on top, and the dish is garnished with fresh parsley. Served on a white plate, the vibrant colors of the ingredients stand out.

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.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, bruncch
Cuisine American, vegan
Servings 2 servings
Calories 350 kcal

Equipment

  • - 8-10 inch non-stick or cast iron skillet
  • - Sharp chef’s knife
  • - Cutting board
  • - Spatula

Ingredients
  

  • - 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

Instructions
 

  • 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.