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Crispy Sweet Potato Hash with Eggs

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A quick and easy breakfast recipe featuring crispy sweet potato cubes cooked with onions and bell peppers, topped with perfectly cooked sunny-side-up eggs. This comforting dish balances crispy edges with tender insides and a hint of smoky spice.

Ingredients

Scale
  • 2 medium sweet potatoes (about 1 pound / 450 g), peeled and diced into ½-inch cubes
  • 1 small yellow onion, finely chopped
  • 1 medium bell pepper (red or orange), diced
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • 4 large eggs, room temperature

Instructions

  1. Peel and dice the sweet potatoes into ½-inch cubes. Rinse under cold water and pat dry thoroughly with a kitchen towel (about 10 minutes).
  2. Heat a large non-stick or cast-iron skillet over medium-high heat and add 2 tablespoons of olive oil. Warm until shimmering but not smoking.
  3. Add the sweet potatoes in a single layer without overcrowding; cook in batches if needed. Let cook undisturbed for 4-5 minutes to develop a golden crust, then stir or flip to brown other sides. Cook for 12-15 minutes total.
  4. Add the diced onion and bell pepper to the skillet. Stir to combine and cook for another 5 minutes until veggies soften and caramelize slightly.
  5. 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. Transfer the hash to a warm plate or keep warm in a low oven while cooking the eggs.
  7. In the same skillet, add the remaining 1 tablespoon of olive oil over medium-low heat. Crack the eggs carefully and cook slowly until whites are set but yolks remain runny, about 3-4 minutes. Cover the pan with a lid to cook tops evenly.
  8. Serve the crispy sweet potato hash warm, topped with sunny-side-up eggs and a sprinkle of fresh parsley.

Notes

Dry the sweet potatoes thoroughly before cooking to ensure crispiness. Avoid overcrowding the pan to prevent steaming. Cook eggs low and slow with a lid for tender whites and runny yolks. Reheat leftovers gently in a skillet to restore crispiness; avoid microwaving.

Nutrition

Keywords: sweet potato hash, crispy sweet potatoes, breakfast recipe, sunny-side-up eggs, easy brunch, healthy breakfast, gluten-free, dairy-free

Find it online: https://juliamadeit.com/crispy-sweet-potato-hash-with-eggs-easy-homemade-breakfast-recipe/