Recipes · Breakfast

Sweet Potato Breakfast Hash

Crispy sweet potato, peppers, and onions with eggs cooked right into the pan — the weekend skillet.

30 mineasy3 servings$north americanVegetarianGluten-freeDairy-freeHigh fiber
Why it earns its place. A breakfast with three vegetables before the day starts; the sweet potato carries slow, steady energy.

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Ingredients · 3 servings

  • 2 mediumsweet potatoes — small dice
  • 1.5 tbspolive oil
  • 1 wholered bell pepper — diced
  • 1 smallonion — diced
  • 1.5 tspsmoked paprika
  • 4 largeeggs
  • 2 stalksgreen onions — sliced
  • 1 tsphot sauce — to taste (optional)

Contains: eggs. Always check labels — brands vary.

Method

  1. Crisp the sweet potato in oil, mostly undisturbed, until browned and tender.
    12 min
  2. Pepper, onion, and paprika in until soft and sweet.
    5 min
  3. Make four wells; crack in the eggs, lid on until the whites set.
    4 min
  4. Green onions and hot sauce over the pan.

Nutrition per serving

330calories
13 gprotein
38 gcarbs
14 gfat
6 gfiber
3 gsat fat
300 mgsodium
0 gadded sugar

Editorial estimates per serving. Counts 4 different plants toward your weekly variety.

Make it yours

availabilityRegular potatoes or leftover roasties work
allergyCrumbled tofu instead of eggs, folded through at the end
cultureAdd black beans with the peppers for a bigger pan

Storage. Hash keeps 3 days; eggs always cooked fresh into the reheat.

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