Sweet Potato Breakfast Hash with Eggs
Servings: 4 servings
Calories: 340kcal
Crispy sweet potatoes with peppers, onion, and spinach, with eggs cooked right in the skillet for a one-pan weekend breakfast.
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Equipment
- Large cast-iron or heavy skillet with a lid
Ingredients
- 1½ lb sweet potatoes peeled and cut into ½-inch cubes
- 3 tablespoons olive oil divided
- 1 medium yellow onion diced
- 1 medium red bell pepper diced
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1¼ teaspoons kosher salt divided
- ½ teaspoon ground black pepper
- 3 oz baby spinach (about 3 cups)
- 4 large eggs
- 2 tablespoons fresh parsley or chives chopped, for serving
- Hot sauce for serving
Instructions
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat until shimmering, add the sweet potatoes and ¼ teaspoon of the salt, and toss to coat.
- Spread the sweet potatoes in an even layer, cover, and cook 10 to 12 minutes, stirring every few minutes, until tender through.
- Uncover, raise the heat to medium-high, and cook 4 to 5 minutes more, tossing, until the edges are crisp and browned.
- Push the sweet potatoes to the edges, add the remaining 1 tablespoon olive oil to the center, and cook the onion and bell pepper until soft, about 5 minutes.
- Stir in the garlic, smoked paprika, cumin, the remaining 1 teaspoon salt, and the black pepper, and toss everything together until fragrant, about 2 minutes.
- Add the spinach and toss until just wilted, about 1 minute.
- Make four wells in the hash, crack the eggs in, one per well, cover, and cook 4 to 6 minutes, until the whites are set and the yolks are as runny as you like.
- Finish with the parsley or chives and serve straight from the skillet, with hot sauce on the side.
Notes
- Covering the sweet potatoes steams them tender, then uncovering crisps the edges, so there is no need to parboil.
- Do not crowd the skillet; if it looks packed, cook the sweet potatoes in two batches, then return them all for the crisping step.
- Swap in Yukon gold potatoes for a classic skillet hash, or lean on more mixed vegetables for a veggie version, using the same method.
- For heat, add a diced jalapeño with the bell pepper, or pass hot sauce at the table.
- Salt amounts are for Diamond Crystal kosher salt; if using Morton, use about half.
- Store leftover hash airtight in the fridge up to 3 days, best without the cooked eggs; reheat in a skillet over medium until hot and re-crisped.
Nutrition
Calories: 340kcal | Carbohydrates: 41g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 767mg | Potassium: 896mg | Fiber: 7g | Sugar: 10g | Vitamin A: 27694IU | Vitamin C: 51mg | Calcium: 117mg | Iron: 3mg
