This Sweet Potato Breakfast Hash is a colorful and hearty way to start your day! It’s packed with sweet potatoes, veggies, and spices, making it both tasty and filling.
Sometimes, I sneak in some eggs on top for that perfect touch. It’s like a tasty party for your breakfast plate! Who can resist that? 😄
I love how easy this dish is to whip up—just chop, toss, and cook! It’s a great way to use up veggies and it always makes my morning brighter.
Key Ingredients & Substitutions
Sweet Potatoes: The star of this dish! I love using sweet potatoes for their natural sweetness and texture. If you don’t have them, you could try butternut squash or regular potatoes, but keep an eye on cooking times.
Bell Pepper: Red bell pepper adds a sweet crunch. If you’re out, yellow or orange peppers work great too! You could even use zucchini for a different flavor.
Greens: Spinach or kale are perfect as they cook quickly and add nutrition. If you prefer other greens, feel free to use Swiss chard or mustard greens. They’ll all make it delicious!
Eggs: I think eggs add protein and richness. If you’re vegan or avoiding eggs, consider using tofu scramble or chickpeas to mimic that creamy texture.
Olive Oil or Butter: Both work well for sautéing. Use butter for a richer flavor, but olive oil is a great healthier option. Feel free to try avocado oil for a different taste!
How Can You Cook Those Sweet Potatoes Perfectly?
Getting the sweet potatoes just right makes all the difference! You want them crispy on the edges but tender inside. Here’s how:
- Start with a hot skillet. This helps them brown better.
- Cut into small, even-sized cubes (about 1/2 inch) for uniform cooking.
- Don’t overcrowd the pan; if needed, work in batches. This makes sure they sauté instead of steam.
- Season early! Adding salt and spices while cooking helps enhance their natural flavor.
- Keep stirring every few minutes for even cooking—golden edges are the goal!
With these tips, your sweet potatoes will shine in the breakfast hash! Enjoy!
Sweet Potato Breakfast Hash
Ingredients You’ll Need:
For the Hash:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 small red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 3-4 green onions, chopped (white and green parts separated)
- 1 cup fresh spinach or kale, chopped
- 2 tbsp olive oil or butter
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and black pepper to taste
- Fresh cilantro or parsley, chopped (for garnish)
- Optional: pinch of red pepper flakes or hot sauce for serving
How Much Time Will You Need?
This recipe takes about 30 minutes total. You’ll spend about 10 minutes prepping the ingredients, and then around 20 minutes cooking everything to perfection. It’s quick, delicious, and makes for a lovely breakfast or brunch!
Step-by-Step Instructions:
1. Sauté the Sweet Potatoes:
Begin by heating 1 tablespoon of olive oil or butter in a large cast-iron skillet or heavy-bottomed pan over medium heat. Once hot, add the diced sweet potatoes. Season them with salt, pepper, smoked paprika, and cumin. Cook for about 10-12 minutes, stirring occasionally, until the sweet potatoes start to soften and get beautiful golden brown edges.
2. Add the Aromatics:
After the sweet potatoes are on their way to perfection, push them to one side of the skillet. Add the remaining oil and sauté the diced onion, minced garlic, and the white parts of the green onions until they become translucent and fragrant—this should take about 3-4 minutes.
3. Mix in the Bell Pepper and Greens:
Now, stir in the diced red bell pepper and cook for an additional 2-3 minutes until it’s slightly tender. Next, add the chopped spinach or kale and stir until it wilts, which should take about 1-2 minutes.
4. Combine Everything:
Gently mix all the veggies and sweet potatoes together in the pan until everything is combined evenly.
5. Create Wells and Add Eggs:
Make 4 little wells in the hash and carefully crack one egg into each well. This is where you’ll get that lovely runny yolk when it cooks!
6. Cook the Eggs:
Reduce the heat to low, cover the skillet, and cook until the eggs reach your desired doneness (about 4-6 minutes for runny yolks). Keep an eye on them so you get them just right!
7. Season and Garnish:
Once the eggs are cooked to perfection, season them with a little salt and pepper. Then, sprinkle the chopped green parts of the green onions and fresh cilantro or parsley on top for a burst of flavor.
8. Serve and Enjoy:
Serve your Sweet Potato Breakfast Hash warm, with an optional sprinkle of red pepper flakes or a dash of hot sauce for that extra kick!
Enjoy your delicious, hearty Sweet Potato Breakfast Hash with skillet eggs! It’s a fantastic way to kickstart your day! 🌞
Can I Use Different Veggies in This Hash?
Absolutely! Feel free to substitute or add any vegetables you love. Zucchini, mushrooms, or even leftover roasted vegetables would work great in this dish!
How Can I Make This Recipe Vegan?
No problem! Just omit the eggs and replace them with a tofu scramble or chickpeas for added protein. You might also enjoy using nutritional yeast for a cheesy flavor!
Can I Prepare This Ahead of Time?
Yes! You can chop all your veggies the night before and store them in the fridge. In the morning, just sauté and add the eggs, and you’ll have a quick breakfast ready to go!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet or the microwave, and you might want to add a splash of oil to keep it nice and moist!