Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 pounds sweet potatoes, peeled if desired and cut into 1/2-inch cubes
- 3 tablespoons olive oil, divided
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 yellow or orange bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes, optional
- 1 teaspoon kosher salt, divided, plus more to taste
- 1/2 teaspoon black pepper, divided
- 1 tablespoon apple cider vinegar or fresh lime juice
- 4 large eggs
- 2 tablespoons chopped fresh cilantro or parsley
- Optional toppings: sliced avocado, hot sauce, crumbled feta, or scallions
Do This
- 1. Preheat the oven to 375°F and cut the sweet potatoes into 1/2-inch cubes.
- 2. Microwave sweet potatoes with 2 tablespoons water for 4 minutes, then drain and pat dry.
- 3. Brown sweet potatoes in 2 tablespoons olive oil in a 12-inch oven-safe skillet over medium-high heat for 8 to 10 minutes.
- 4. Add remaining oil, onion, and peppers; cook 6 to 7 minutes, then stir in garlic, paprika, cumin, red pepper flakes, salt, and pepper.
- 5. Stir in apple cider vinegar or lime juice, make 4 wells in the hash, and crack in the eggs.
- 6. Bake at 375°F for 7 to 10 minutes, until the egg whites are set and yolks are cooked to your liking.
- 7. Rest 2 minutes, garnish with herbs, and serve hot with your favorite toppings.
Why You’ll Love This Recipe
- Colorful and satisfying: Sweet potatoes, peppers, onions, and eggs make a hearty skillet breakfast that looks as good as it tastes.
- Balanced flavor: Naturally sweet potatoes meet smoky paprika, savory onions, and bright vinegar or lime for a lively bite.
- Great texture: The potatoes get browned edges, the peppers stay tender-crisp, and the baked eggs bring creamy richness.
- Easy to customize: Add greens, sausage, beans, avocado, cheese, or hot sauce to match your mood.
Grocery List
- Produce: Sweet potatoes, yellow onion, red bell pepper, yellow or orange bell pepper, garlic, fresh cilantro or parsley, optional avocado, optional scallions, optional lime
- Dairy: Large eggs, optional feta cheese or sour cream for serving
- Pantry: Olive oil, smoked paprika, ground cumin, crushed red pepper flakes, kosher salt, black pepper, apple cider vinegar, optional hot sauce
Full Ingredients
For the Sweet Potato Hash
- 1 1/2 pounds sweet potatoes, about 2 medium-large, peeled if desired and cut into 1/2-inch cubes
- 2 tablespoons water, for quick-steaming the sweet potatoes
- 3 tablespoons olive oil, divided
- 1 small yellow onion, diced, about 1 cup
- 1 red bell pepper, diced, about 1 cup
- 1 yellow or orange bell pepper, diced, about 1 cup
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes, optional
- 1 teaspoon kosher salt, divided, plus more to taste
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon apple cider vinegar or fresh lime juice
For the Eggs
- 4 large eggs
- 1 tablespoon olive oil or butter, only if the skillet looks dry before adding the eggs
- Pinch of kosher salt, for the eggs
- Pinch of black pepper, for the eggs
For Serving
- 2 tablespoons chopped fresh cilantro or parsley
- 1 avocado, sliced, optional
- 2 tablespoons sliced scallions, optional
- 1/4 cup crumbled feta cheese, optional
- Hot sauce, optional
- Lime wedges, optional
Step-by-Step Instructions
Step 1: Prep the vegetables and preheat the oven
Preheat the oven to 375°F. Place a rack in the center of the oven. Dice the sweet potatoes into 1/2-inch cubes so they cook evenly and brown nicely. Dice the onion and bell peppers, mince the garlic, and measure the spices before you start cooking. This hash moves quickly once the skillet is hot, so having everything ready makes the process easy.
Step 2: Quick-steam the sweet potatoes
Place the cubed sweet potatoes in a microwave-safe bowl with 2 tablespoons water. Cover loosely with a microwave-safe plate or vented lid and microwave on high for 4 minutes. The potatoes should be slightly softened but not falling apart. Drain off any water and pat the sweet potatoes very dry with a clean kitchen towel or paper towels. Dry potatoes brown much better than wet potatoes.
Step 3: Brown the sweet potatoes
Heat 2 tablespoons olive oil in a 12-inch oven-safe skillet, preferably cast iron, over medium-high heat for 1 to 2 minutes, until the oil shimmers. Add the sweet potatoes in an even layer. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook for 8 to 10 minutes, stirring every 2 minutes, until the potatoes are golden in spots and just tender when pierced with a fork. If the pan gets too dark, lower the heat to medium.
Step 4: Cook the onions and peppers
Add the remaining 1 tablespoon olive oil to the skillet, then stir in the diced onion, red bell pepper, and yellow or orange bell pepper. Cook over medium heat for 6 to 7 minutes, stirring occasionally, until the onion is softened and the peppers are tender but still colorful. Scrape up any browned bits from the bottom of the skillet as the vegetables release moisture; those browned bits add lots of flavor.
Step 5: Add the garlic and seasonings
Stir in the minced garlic, smoked paprika, ground cumin, optional crushed red pepper flakes, the remaining 1/2 teaspoon kosher salt, and the remaining 1/4 teaspoon black pepper. Cook for 30 to 45 seconds, just until fragrant. Stir in 1 tablespoon apple cider vinegar or fresh lime juice. This small splash of acidity brightens the sweet potatoes and balances their natural sweetness.
Step 6: Make wells for the eggs
Spread the hash into an even layer and use the back of a spoon to make 4 shallow wells. If the skillet looks dry, drizzle 1 tablespoon olive oil or add a small pat of butter around the wells. Crack 1 egg into each well. Sprinkle the eggs with a small pinch of kosher salt and black pepper. Try to keep the yolks centered in the wells so the eggs cook evenly and look beautiful when served.
Step 7: Bake until the eggs are set
Transfer the skillet to the 375°F oven and bake for 7 to 10 minutes. At 7 minutes, the whites should be mostly set with soft, runny yolks. At 9 to 10 minutes, the yolks will be more jammy. For fully set yolks, bake 11 to 12 minutes. The eggs are ready when the whites are opaque and no longer jiggly. For food safety, cook eggs until the whites and yolks reach your preferred doneness; fully cooked eggs should reach 160°F.
Step 8: Garnish and serve
Remove the skillet from the oven and let the hash rest for 2 minutes. Sprinkle with chopped cilantro or parsley. Serve hot, straight from the skillet, with optional avocado, scallions, feta, hot sauce, or lime wedges. For clean portions, use a wide spatula to scoop under each egg along with plenty of sweet potatoes, onions, and peppers.
Pro Tips
- Cut the potatoes evenly: Aim for 1/2-inch cubes. Larger pieces take longer to cook and can burn on the outside before becoming tender inside.
- Do not skip drying the potatoes: After microwaving, moisture on the surface will cause steaming instead of browning. Pat them dry for crispier edges.
- Use a wide skillet: A 12-inch skillet gives the vegetables room to brown. If the pan is crowded, the hash will soften but will not get as much color.
- Season in layers: Salt the sweet potatoes early, then season again with the peppers and spices. This makes every bite flavorful.
- Watch the eggs closely: Eggs can go from runny to firm quickly in the oven. Start checking at 7 minutes for softer yolks.
Variations
- Southwest black bean hash: Stir in 1 cup drained and rinsed black beans with the garlic and spices. Finish with cilantro, avocado, lime, and hot sauce.
- Sausage sweet potato hash: Brown 8 ounces breakfast sausage or chorizo in the skillet first, transfer it to a plate, then cook the sweet potatoes in the drippings. Stir the sausage back in before adding the eggs.
- Greens and feta hash: Stir in 2 packed cups baby spinach or chopped kale after the peppers soften. Cook until wilted, then finish with 1/4 cup crumbled feta after baking.
Storage & Make-Ahead
For the best texture, store leftover hash and eggs in an airtight container in the refrigerator for up to 2 days. If storing the hash without eggs, it will keep well for up to 4 days. Reheat in a covered skillet over medium-low heat for 6 to 8 minutes, or warm in a 350°F oven for 10 to 12 minutes. You can also microwave individual portions on high for 60 to 90 seconds, though the potatoes will be softer. To make ahead, dice the sweet potatoes, onion, and peppers up to 2 days in advance and refrigerate them in separate airtight containers. You can also fully cook the vegetable hash ahead, then reheat it in a skillet, make wells, add fresh eggs, and bake just before serving.
Nutrition (per serving)
Approximate nutrition per serving, based on 4 servings and not including optional toppings: 340 calories, 13 grams protein, 39 grams carbohydrates, 16 grams fat, 4 grams saturated fat, 190 milligrams cholesterol, 7 grams fiber, 11 grams natural sugars, and 650 milligrams sodium. Nutrition will vary based on exact potato size, oil usage, toppings, and egg doneness.
