This hearty and colorful sweet potato hash is a smoky, savory, and completely satisfying breakfast. It’s a fun one-pan twist on your morning routine, so it’s perfect for slow weekends and festive brunch gatherings!
If you’re looking to shake things up from your traditional breakfast routine, you have come to the right place! Plain eggs and toast are fine, but maybe they’re a little boring? This sweet potato hash is vibrant, different, and looks so beautiful served right in the skillet.
I’ve combined caramelized sweet potato cubes with sautéed peppers and onions, then nestled perfectly cooked eggs right into the pan for a wholesome meal that feels truly indulgent. And not only is this breakfast hash tasty, but it’s easy to make too. Everything comes together in one pan with just a few simple ingredients and minimal cleanup needed!
Ingredients in Sweet Potato Hash for Breakfast
This simple combination of fresh vegetables and bold seasonings creates a breakfast that is as nutritious as it is deeply delicious.
How to Make Sweet Potato Hash for Breakfast
This recipe uses one large skillet and a straightforward sauté-and-nest method that makes a beautiful, impressive breakfast with almost no cleanup.
1. Dice the sweet potatoes
Peel and dice the sweet potatoes into ½-inch cubes small and even so they cook quickly and develop maximum caramelized surface area. Pat them lightly dry with a paper towel if they feel damp, which helps them crisp up rather than steam in the pan.
2. Start with the sweet potatoes
Heat a generous amount of olive oil in a large cast iron or non-stick skillet over medium-high heat until shimmering. Add the sweet potato cubes in a single layer, season with salt, smoked paprika, and cumin, and cook without stirring for 4 to 5 minutes until the underside is deeply golden. Stir and continue cooking for another 5 minutes until tender and caramelized on multiple sides.
3. Add the vegetables
Add the diced bell pepper and red onion to the pan with the sweet potatoes and stir to combine. Cook for another 4 to 5 minutes, stirring occasionally, until the peppers are slightly softened and the onion is translucent and starting to color at the edges. Add the minced garlic, stir, and cook for 1 further minute until fragrant.
4. Make wells for the eggs
Using the back of a spoon or spatula, create small wells in the hash one for each egg. Crack an egg into each well and season the eggs lightly with salt and black pepper. Reduce the heat to medium-low to allow the eggs to cook through without scorching the hash underneath.
5. Cover and cook to your liking
Cover the skillet with a lid and cook for 3 to 4 minutes for runny yolks with fully set whites, or 5 to 6 minutes for more firmly set yolks. Keep a close eye on them the difference between runny and overcooked happens quickly. Remove from heat the moment the whites are fully set.
6. Finish and serve
Scatter fresh cilantro or parsley generously over the pan and add a few dashes of hot sauce or a pinch of chili flakes. Serve directly from the skillet at the table for the most dramatic and satisfying presentation.
How to Serve Sweet Potato Breakfast Hash
Bring this pan straight to the table and serve it from the skillet there is something wonderfully casual and comforting about a hash served that way. I always add warm tortillas or toasted sourdough alongside for scooping.
For a more complete brunch spread, add sliced avocado over the top and a drizzle of lime juice just before serving. The creamy avocado against the smoky, caramelized sweet potato is one of the best breakfast combinations imaginable.
It also works beautifully as a light dinner on a busy weeknight hearty enough to be a proper meal, quick enough to have on the table in under 30 minutes.
Recipe Tips
- Cut the sweet potato into small, even cubes irregular chunks will cook at different rates and result in an uneven hash.
- Don’t overcrowd the pan or the sweet potatoes will steam rather than caramelize use the largest skillet you have.
- Resist the urge to stir too frequently in the early stages undisturbed contact with the hot pan is what creates the golden crust.
- Par-cooking the sweet potatoes in the microwave for 2 minutes before adding to the pan speeds up cooking significantly.
- A cast iron skillet gives the best caramelization and holds heat beautifully for the egg-cooking stage.
- Add cooked crumbled sausage or bacon to the pan with the vegetables for a heartier, meatier version.
- Cover the pan with a lid for perfectly set egg whites attempting to flip the eggs risks breaking the hash apart.
- Leftover hash without eggs reheats well in a hot skillet the next morning just add fresh eggs when ready to serve.
Sweet Potato Hash for Breakfast
Course: Meal Prep, BreakfastCuisine: AmericanDifficulty: Easy2
servings10
20
minutesIngredients
2 medium sweet potatoes, peeled and diced into ½-inch cubes
1 red bell pepper, diced
1 small red onion, diced
3 garlic cloves, minced
1 teaspoon smoked paprika
½ teaspoon cumin
2 tablespoons olive oil
Salt and black pepper to taste
3–4 large eggs
2 tablespoons fresh cilantro or parsley, chopped
Hot sauce or chili flakes, to serve
Directions
- Dice the sweet potatoes:
Peel and dice the sweet potatoes into ½-inch cubes small and even so they cook quickly and develop maximum caramelized surface area. Pat them lightly dry with a paper towel if they feel damp, which helps them crisp up rather than steam in the pan. - Start with the sweet potatoes:
Heat a generous amount of olive oil in a large cast iron or non-stick skillet over medium-high heat until shimmering. Add the sweet potato cubes in a single layer, season with salt, smoked paprika, and cumin, and cook without stirring for 4 to 5 minutes until the underside is deeply golden. Stir and continue cooking for another 5 minutes until tender and caramelized on multiple sides. - Add the vegetables:
Add the diced bell pepper and red onion to the pan with the sweet potatoes and stir to combine. Cook for another 4 to 5 minutes, stirring occasionally, until the peppers are slightly softened and the onion is translucent and starting to color at the edges. Add the minced garlic, stir, and cook for 1 further minute until fragrant. - Make wells for the eggs:
Using the back of a spoon or spatula, create small wells in the hash one for each egg. Crack an egg into each well and season the eggs lightly with salt and black pepper. Reduce the heat to medium-low to allow the eggs to cook through without scorching the hash underneath. - Cover and cook to your liking:
Cover the skillet with a lid and cook for 3 to 4 minutes for runny yolks with fully set whites, or 5 to 6 minutes for more firmly set yolks. Keep a close eye on them the difference between runny and overcooked happens quickly. Remove from heat the moment the whites are fully set. - Finish and serve:
Scatter fresh cilantro or parsley generously over the pan and add a few dashes of hot sauce or a pinch of chili flakes. Serve directly from the skillet at the table for the most dramatic and satisfying presentation.
