Sweet Potato Breakfast Hash

🕒 Prep: 10 min
🔥 Cook: 20 min
🍽 Serves: 4
★★★★★
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Sweet Potato Breakfast Hash is the kind of dish that’ll make you want to leap out of bed. Packed with colorful veggies and topped with a perfectly cooked sunny-side-up egg, this recipe will brighten your mornings and keep you satisfied until lunchtime.

Ingredients for Sweet Potato Breakfast Hash

Sweet potatoes form the hearty base of this hash, offering a sweet, earthy flavor and a boost of vitamins. Olive oil helps to soften the vegetables and add a hint of richness. Onion and bell peppers bring a savory depth and color contrast, while kale adds a nutritional punch and a bit of texture. A dash of salt, black pepper, and smoked paprika rounds out the flavor profile, adding warmth and spice. Finally, eggs top it all off, bringing a creamy richness to the dish.

Tips & Tricks

  • Cut your sweet potatoes uniformly to ensure even cooking.
  • Don’t overcrowd the skillet; it’ll steam the veggies instead of sautéing them.
  • If you prefer your eggs more cooked, cover the pan with a lid to steam them slightly.

Serving Suggestions

This hash pairs wonderfully with a slice of crusty sourdough bread to soak up the egg yolk. A side of avocado, sliced or mashed, can add a creamy texture that complements the hash’s flavors beautifully. For a touch of heat, consider serving with a dollop of hot sauce or a sprinkle of red pepper flakes.

Frequently Asked Questions

Can I use other greens instead of kale?
Absolutely! Spinach or Swiss chard would work well as substitutes.
What if I don't have smoked paprika?
You can use regular paprika or add a pinch of cumin for a different kind of smoky flavor.
Is it possible to make this dish vegan?
Certainly! Just skip the eggs or replace them with a vegan alternative like tofu scramble.

Sweet Potato Breakfast Hash Recipe Walkthrough

Start by heating a tablespoon of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the diced sweet potatoes. Let them cook for about 8-10 minutes, stirring occasionally, until they start to soften. You’re looking for a golden color and a bit of tenderness.

Next, toss in the diced onion and bell peppers. Sauté these together with the sweet potatoes for an additional 5 minutes. You’ll know they’re ready when the vegetables are tender and the kitchen smells irresistible.

Now, stir in the chopped kale along with the salt, black pepper, and smoked paprika. Cook everything together for 2-3 more minutes, just until the kale wilts down and the spices are fragrant.

While the hash is finishing up, grab a separate non-stick pan and cook your eggs sunny-side-up. Aim for a yolk that's just set on top but still runny inside — the perfect complement to the hash's savory flavors.

Finally, plate up your sweet potato hash, top each serving with a sunny-side-up egg, and sprinkle with fresh parsley for a pop of color and fresh flavor.

Why You'll Love This Recipe

  • Quick and easy to prepare — perfect for busy mornings.
  • Brimming with nutritious veggies and flavorful spices.
  • Customizable to suit your taste preferences or dietary needs.

Ingredients

2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1 large onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 cups kale, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
4 large eggs
Salt and pepper, to taste
1 tablespoon fresh parsley, chopped

Step-by-step Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to soften.
3. Add the diced onion and bell peppers to the skillet. Sauté for an additional 5 minutes until the vegetables are tender.
4. Stir in the chopped kale, salt, black pepper, and smoked paprika. Cook for 2-3 minutes, until the kale is wilted.
5. In a separate non-stick pan, cook eggs sunny-side-up to your liking.
6. Serve the sweet potato hash topped with a sunny-side-up egg, garnished with fresh parsley.

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