Description
Hearty sweet potato hash with eggs brings rustic comfort to morning tables, blending nutritious ingredients into a delightful skillet sensation. Savory potatoes, crispy bacon, and perfectly poached eggs create a satisfying breakfast that energizes and delights you from the first bite.
Ingredients
Scale
Main Ingredients:
- 2 large sweet potatoes (peeled and diced (~4 cups))
- 4 large eggs
- 1 medium onion (finely chopped)
- 1 red or green bell pepper (diced)
Cooking Oils and Seasonings:
- 2 tablespoons (30 milliliters) olive oil (or avocado oil)
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- Salt
- Pepper
Optional Garnishes:
- Fresh parsley
- Avocado slices
- Hot sauce
Instructions
- Prepare the sweet potatoes by peeling and cutting them into uniform ½-inch cubes to ensure consistent cooking and texture.
- Finely dice the onion and bell pepper to create a harmonious blend of vegetables.
- Place a large skillet over medium heat and warm 1 tablespoon of olive oil until it shimmers.
- Introduce the sweet potato cubes to the skillet, generously coating them with smoked paprika, garlic powder, salt, and pepper for robust flavor.
- Sauté the sweet potatoes for 10-12 minutes, periodically stirring to achieve a golden-brown exterior and tender interior.
- Relocate the sweet potatoes to one side of the skillet, creating space for additional ingredients.
- Drizzle the remaining olive oil and add the chopped onion and bell pepper to the open skillet area.
- Allow the vegetables to cook for 5-7 minutes, developing a soft texture with delicate caramelization.
- Gently combine the sweet potatoes and sautéed vegetables, creating a cohesive hash mixture.
- Carefully create four small indentations in the hash using the back of a spoon.
- Crack an egg into each well, then cover the skillet with a lid and reduce heat to low.
- Maintain gentle heat for 3-5 minutes until egg whites become opaque and set, while keeping yolks soft and runny.
- Garnish with freshly chopped parsley to add a burst of color and fresh herbaceous flavor.
- Transfer the skillet directly to the table, serving immediately with optional accompaniments like creamy avocado slices or zesty hot sauce.
Notes
- Choose firm, orange-fleshed sweet potatoes for the best flavor and texture.
- Dice vegetables uniformly to ensure even cooking and consistent browning.
- Pat sweet potato cubes dry before cooking to achieve crispy golden edges.
- Use cast iron skillet for superior heat distribution and delicious caramelization.
- Adjust spice levels by increasing smoked paprika or adding red pepper flakes for heat lovers.
- Replace eggs with tofu scramble for a vegan version that maintains protein content.
- Prep vegetables ahead of time to streamline morning cooking process.
- Store leftover hash in airtight container for quick reheating within 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 5g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 186mg