Sweet Potato Hash with Fried Eggs
Crispy cubes of sweet potato with peppers, onion and smoked paprika, topped with sunny fried eggs and avocado. A hearty skillet breakfast.
Weekend breakfasts deserve a skillet like this. Sweet potatoes are diced small and cooked until their edges caramelize and crisp, then tossed with bell pepper, red onion and smoked paprika. A few eggs fried right on top make it a full meal with no extra pans.
The secret to a hash that is crispy rather than mushy is patience. Spread the potatoes in a single layer in a wide skillet and resist the urge to stir constantly. A lid at the start helps them soften, and removing it lets them brown.
Sweet Potato Hash with Fried Eggs
Ingredients
- 2 medium sweet potatoes (about 1 1/2 lb), peeled and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1 small red onion, diced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 1 ripe avocado, sliced
- Chopped cilantro and hot sauce, for serving
Method
- Heat the olive oil in a large 12-inch cast-iron or nonstick skillet over medium heat. Add the sweet potatoes in an even layer.
- Cover and cook for 8 minutes, stirring once halfway, until the potatoes begin to soften.
- Uncover, increase the heat to medium-high and cook for 6 to 8 minutes more, stirring only every 2 minutes, until the cubes are browned and crisp at the edges.
- Add the bell pepper and onion and cook for 4 minutes, until softened. Stir in the garlic, paprika, cumin, salt and pepper and cook for 1 minute.
- Use a spoon to make four wells in the hash. Crack an egg into each well.
- Lower the heat to medium-low, cover and cook for 4 to 6 minutes, until the egg whites are set and the yolks are done to your liking.
- Top with avocado and cilantro and serve straight from the skillet with hot sauce.
Kitchen notes
- Cut the sweet potatoes evenly so they cook at the same rate.
- For firmer yolks, cook the eggs a couple of minutes longer with the lid on.
- Leftover cooked sweet potatoes cut the cooking time in half.
Ways to vary it
This hash is a wonderful base for using up leftovers. Crumbled cooked sausage, black beans, sautéed kale or roasted Brussels sprouts all fold right in. A spoonful of salsa verde or a drizzle of yogurt mixed with lime juice adds a fresh, tangy finish.
Keeping & reheating
Store the hash without the eggs for up to 4 days. Reheat in a skillet until crisp again and fry fresh eggs on top.
This recipe shares general cooking information and is not medical or nutrition advice. Please check ingredient labels for allergens. Read our full disclaimer.
