Description
A delicious and nutritious Sweet Potato Hash with Eggs that’s perfect for a wholesome breakfast. This one-pan, gluten-free, and vegetarian dish features tender sweet potatoes, colorful bell peppers, and perfectly cooked eggs, seasoned with smoked paprika and cumin for a flavorful start to your day.
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes, peeled and diced
- ½ yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
Spices & Seasonings
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Other
- 1 tablespoon olive oil
- 4 large eggs
- Fresh parsley or cilantro for garnish
Instructions
- Heat the oil: Heat olive oil in a large skillet over medium heat to prepare for cooking the vegetables.
- Cook sweet potatoes: Add the diced sweet potatoes to the skillet and cook for 8–10 minutes, stirring occasionally, until they begin to soften.
- Add onions and peppers: Add the diced yellow onion, red bell pepper, and green bell pepper, and sauté for 5–6 minutes until all vegetables are tender.
- Season the hash: Stir in the minced garlic, smoked paprika, ground cumin, salt, and black pepper, and cook for an additional minute to infuse the flavors.
- Cook eggs: Create four small wells in the hash and crack one egg into each. Cover the skillet and cook for 4–6 minutes, or until the egg whites are set but the yolks remain runny.
- Garnish and serve: Sprinkle chopped fresh parsley or cilantro on top, then serve the sweet potato hash hot.
Notes
- You can add cooked sausage, black beans, or avocado to increase protein content and variety.
- Using a lid while cooking the eggs ensures even cooking and prevents dryness.
- This recipe is ideal for meal prepping and reheats well.
