Crispy Sweet Potato Hash with Eggs Easy Homemade Breakfast Recipe

Let me tell you, the smell of sweet potatoes caramelizing in a hot skillet, mingled with the salty aroma of crispy onions, is enough to make anyone’s mouth water. The first time I made this crispy sweet potato hash with sunny-side-up egg, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was a rainy Saturday morning years ago, and I was knee-high to a grasshopper when my grandma would make hearty breakfasts that felt like warm hugs on a plate. This recipe brings back that nostalgia but with a fresh, modern twist.

Honestly, I wish I’d discovered this recipe years ago because my family couldn’t stop sneaking the crispy sweet potato hash off the pan while I was plating it (and I can’t really blame them). The eggs, perfectly cooked with golden yolks that ooze out onto the crispy cubes, make every bite a comforting experience. Let’s face it, this dish is dangerously easy to make yet so rewarding, perfect for lazy weekend brunches, busy weekday mornings, or even a quick sweet treat for your kids before school.

You know what? This crispy sweet potato hash with sunny-side-up egg has become a staple for family gatherings and gifting brunch plates to friends. It feels like a warm hug on a plate every time, and you’re going to want to bookmark this one to brighten up your Pinterest breakfast board. Trust me, you’ll be making it again and again.

Why You’ll Love This Crispy Sweet Potato Hash with Sunny-Side-Up Egg

After testing this recipe multiple times in the name of research, of course, I can confidently say it hits all the right notes. Here’s why this crispy sweet potato hash stands out in the crowded world of breakfast dishes:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy mornings or unexpected guests.
• Simple Ingredients: Uses pantry staples and fresh produce you likely already have—no fancy trips to the store needed.
• Perfect for Any Occasion: Whether it’s a cozy weekend brunch, a hearty breakfast-for-dinner, or a potluck favorite, it fits right in.
• Crowd-Pleaser: Kids and adults alike rave about the crispy, savory-sweet combo paired with runny egg yolks.
• Unbelievably Delicious: The perfect balance between crispy edges and tender insides, with a hint of smoky spice that just sings.

What makes my version of this crispy sweet potato hash different? I take the extra step to get those sweet potatoes perfectly crispy by drying them before cooking and cooking them in batches, avoiding overcrowding. Plus, I add a sprinkle of smoked paprika and fresh herbs that bring a subtle complexity without stealing the show. And the sunny-side-up egg? I cook it low and slow to get those tender whites and luscious yolks every single time.

Honestly, this isn’t just another breakfast recipe—it’s the kind that makes you close your eyes after the first bite and savor the comfort. It’s like comfort food reimagined: simple, nourishing, and packed with flavor to brighten your day.

What Ingredients You Will Need

This crispy sweet potato hash recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most are pantry staples or easy to find year-round, and you can swap a few to suit your taste or dietary needs.

• Sweet potatoes: 2 medium (about 1 pound / 450 g), peeled and diced into ½-inch cubes (firm and dry sweet potatoes work best for crispiness).
• Yellow onion: 1 small, finely chopped (adds sweetness and depth).
• Bell pepper: 1 medium, diced (red or orange for color and sweetness).
• Garlic: 2 cloves, minced (for that punch of savory aroma).
• Olive oil: 3 tablespoons (I recommend a good-quality extra virgin olive oil like Colavita for flavor and health benefits).
• Smoked paprika: 1 teaspoon (gives a subtle smoky warmth).
• Dried thyme: ½ teaspoon (adds earthiness).
• Salt and pepper: to taste (use kosher salt for better seasoning).
• Fresh parsley: 2 tablespoons, chopped (for a fresh, vibrant finish).
• Eggs: 4 large, room temperature (for those perfect sunny-side-up eggs).

Optional swaps and tips:

• You can use sweet potato fries or pre-cut cubes if you’re short on time, but fresh diced will always crisp better.
• For a dairy-free twist, stick with olive oil or swap to avocado oil for a neutral taste.
• Try adding diced jalapeño for a spicy kick or swap bell pepper for zucchini in warmer months.
• For gluten-free or vegan variations, check the egg alternatives section below.

Equipment Needed

• Large non-stick skillet or cast-iron pan: Essential for even cooking and getting that crispy crust on the sweet potatoes. I personally swear by my Lodge cast-iron skillet—it holds heat beautifully and makes crisping a breeze.
• Sharp chef’s knife: For dicing sweet potatoes and chopping veggies cleanly and safely.
• Cutting board: Preferably a sturdy wooden or plastic one for easy prep.
• Spatula: A sturdy silicone or metal spatula helps flip the hash without breaking it apart.
• Small mixing bowl: For whisking eggs if you’re trying scrambled or other variations.

If you don’t have a cast-iron pan, a heavy-bottomed stainless steel skillet works well too. Just make sure it gets hot enough to crisp the potatoes without steaming them. Budget-friendly options like non-stick pans are fine, but resist using cheap pans that don’t hold heat evenly.

Preparation Method

1. Prep the sweet potatoes: Peel and dice the sweet potatoes into ½-inch cubes. Rinse them under cold water and then pat dry thoroughly with a kitchen towel. This step is key to getting crispy edges (about 10 minutes).
2. Heat the skillet: Place your skillet over medium-high heat and add 2 tablespoons of olive oil. Let it warm until shimmering but not smoking.
3. Cook the sweet potatoes: Add the sweet potatoes in a single layer without overcrowding—cook in batches if needed. Let them cook undisturbed for 4-5 minutes to develop a golden crust, then stir or flip to brown on other sides. This should take 12-15 minutes total.
4. Add the veggies: Once the sweet potatoes start to soften, add the diced onion and bell pepper. Stir to combine, and cook for another 5 minutes until the veggies soften and caramelize slightly.
5. Season the hash: Add minced garlic, smoked paprika, dried thyme, salt, and pepper. Stir well and cook for 1-2 minutes until fragrant. Taste and adjust seasoning as needed.
6. Keep warm: Transfer the hash to a warm plate or low oven to keep while you cook the eggs.
7. Cook the sunny-side-up eggs: In the same skillet, add the remaining tablespoon of olive oil over medium-low heat. Crack the eggs carefully and cook slowly until the whites are set but the yolks remain runny, about 3-4 minutes. Covering the pan with a lid helps cook the tops evenly.
8. Plate and garnish: Serve the crispy sweet potato hash warm, topped with the sunny-side-up eggs and a sprinkle of fresh parsley for color and brightness.

Pro tip: If your sweet potatoes aren’t crisping up, check your heat. Too low and they’ll steam; too high and they might burn. Patience is key! Also, don’t stir too frequently—let those edges get nice and brown.

Cooking Tips & Techniques for Perfect Crispy Sweet Potato Hash

Getting that perfect crispy sweet potato hash isn’t rocket science, but it does take a bit of know-how. Here’s what I’ve learned from plenty of trial and error:

• Dry your potatoes well: Moisture is the enemy of crispiness. Rinse and dry your diced sweet potatoes thoroughly before cooking.
• Don’t overcrowd the pan: Give those cubes some elbow room so they brown instead of steam. Cook in batches if necessary.
• Use a heavy skillet: Cast iron or heavy stainless steel pans retain heat better, helping form that irresistible crust.
• Cook low and slow on eggs: For sunny-side-up eggs, medium-low heat and a lid will give tender whites and runny yolks every time.
• Season late: Add salt once the potatoes start to soften to avoid drawing out too much moisture early on.
• Multitasking tip: While the hash cooks, prep your eggs so you can serve everything hot and fresh.
• Personal lesson: I once skipped drying the potatoes and ended up with soggy hash—don’t make my mistake!

Variations & Adaptations

This crispy sweet potato hash recipe is quite versatile. Here are a few ways to make it your own:

• Vegetarian/Vegan: Omit the eggs or swap with tofu scramble for a plant-based boost. Nutritional yeast sprinkled on top adds a cheesy flavor.
• Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper to the hash for heat. Sriracha drizzle on top pairs beautifully.
• Seasonal Veggies: In spring or summer, swap bell peppers for zucchini or asparagus for a fresher vibe.
• Protein Boost: Add cooked sausage, bacon, or black beans for heartier breakfasts.
• Low-Carb: Substitute sweet potatoes with turnips or rutabaga cubes.

One variation I adore is mixing in sautéed kale right at the end for an earthy green touch and extra nutrients. It adds a lovely texture contrast that feels just right.

Serving & Storage Suggestions

This crispy sweet potato hash is best served hot, straight from the skillet, and topped with those luscious sunny-side-up eggs. Garnish with fresh parsley or chives for color and a fresh aroma. Pair it with a side of toasted sourdough bread or a simple mixed greens salad to round out the meal.

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat to restore crispiness—microwaving tends to make it soggy, so avoid if you can. The flavors actually deepen after a day, making it a great make-ahead option for busy mornings.

If you want to freeze the hash, cool completely and store in freezer-safe bags for up to 2 months. Thaw overnight in the fridge and reheat on the stove.

Nutritional Information & Benefits

This crispy sweet potato hash is not only delicious but also packs a nutritional punch. Sweet potatoes are rich in beta-carotene, fiber, and vitamins A and C, supporting immune health and digestion. Eggs provide high-quality protein and essential nutrients like choline.

Per serving (approximate): 350 calories, 15g fat, 40g carbohydrates, 5g fiber, 14g protein.

This recipe is naturally gluten-free and can be made dairy-free by using olive or avocado oil. It’s a satisfying, balanced breakfast that keeps you energized without feeling heavy.

Conclusion

If you’re looking for a breakfast recipe that’s quick, flavorful, and downright comforting, this crispy sweet potato hash with sunny-side-up egg is where it’s at. Customize it easily with your favorite veggies or proteins, and you’ve got a meal that feels like a warm hug on a plate.

I love this recipe because it brings together simple ingredients in a way that’s both nostalgic and fresh. Plus, it’s a dish that always brings smiles around the table, and honestly, what more could you ask for in breakfast?

Give it a try, tweak it to your taste, and don’t forget to share your own twists in the comments—I’m always excited to hear how you make it yours!

Frequently Asked Questions

Can I make this crispy sweet potato hash ahead of time?

Yes! You can prepare the hash a day in advance and store it in the fridge. Reheat it gently in a skillet to bring back the crispiness before serving with fresh eggs.

What’s the best way to get the sweet potatoes crispy?

Dry the diced sweet potatoes thoroughly before cooking, avoid overcrowding the pan, and cook them over medium-high heat without stirring too often. Using a cast-iron skillet makes it easier.

Can I use other types of potatoes for this recipe?

Absolutely! Russet or Yukon gold potatoes work well but may need slightly longer cooking times to get crispy. Sweet potatoes add a natural sweetness and vibrant color that’s lovely, though.

How do I cook the perfect sunny-side-up egg?

Cook the egg on medium-low heat with a little oil, cover the pan with a lid, and cook until the whites are set but the yolk remains runny—usually around 3-4 minutes.

Is this recipe suitable for a vegan diet?

To make it vegan, skip the eggs or substitute with tofu scramble or a plant-based egg alternative. The hash itself is naturally vegan and full of flavor.

Print