Enjoy a hearty and delicious breakfast with this sweet potato hash recipe! Easily served as a side dish or a full meal, it features a full complement of vegetables, spicy spices and roasted eggs. Perfect for weekend brunch or potlucks!
Why make this recipe
a pot – I like to cook this sweet potato hash recipe in a cast iron skillet, but you can also use a skillet or grill pan.
All-in-one meal – No need to make a bunch of sides. You’ll get protein, carbs, and veggies all in one! Only one dish is needed!
Serve people – Have a dinner party coming up or a group of guests coming? This sweet potato hash will satisfy a crowd!
Required raw materials
- olive oil – Used for cooking vegetables. Avocado oil is also effective.
- sweet potato – The basis of our sweet potato hash
- bell pepper – I like to use red bell peppers, but use any color you like.
- shallots – for flavor and a little crunch.
- garlic – It’s best to use fresh minced garlic for the best aroma.
- kale – I like to use lacinato kale, but feel free to use any kind of kale.
- spices – Paprika, smoked paprika, cumin
- salt + black pepper – Add more or less according to taste and sodium preference.
- Egg – Rounds out dishes and adds a bit of protein
How to Make Sweet Potato Hash
Step 1: Roast Sweet Potatoes
Preheat oven to 425 degrees Fahrenheit. Add the sweet potatoes and stir in the paprika, paprika, cumin and 1/4 teaspoon salt and half the pepper. Bake for 10-15 minutes or until sweet potatoes are tender.
Step 2: Roast the remaining vegetables
Add bell pepper, onion, garlic cloves and kale. Add remaining 1/4 teaspoon salt and remaining half of pepper. Bake for another 10-15 minutes or until all vegetables are cooked and lightly browned.
Step Three: Baked Eggs
Make 4-5 holes in the hash and crack the eggs directly into them. Bake for 5-10 minutes or until eggs are cooked to desired doneness (whites should be cooked through). Serve immediately with desired toppings.
*Topping suggestions
- cheese – Sprinkle with crumbled feta or goat cheese
- hot sauce – This homemade chipotle sauce is always a good idea!
- Pickled Jalapenos – You can’t go wrong with a sprinkle of pickled jalapenos
- Skug – Yemeni Hot Sauce Recipe. Love the Middle Eastern flavor this sauce adds!
- avocado – Sweet potatoes with avocado are always a delicious addition to brunch.
- fresh herbs – Fresh parsley or cilantro!
frequently asked questions
Absolutely. If you want to serve this sweet potato hash without the eggs, just leave them out and let the hash cook in the oven for the same amount of time without the eggs. This is a perfect brunch side dish!
must. If you want to add some breakfast sausage, you absolutely can. Bacon is a great addition too! For plant-based foods, I recommend black beans or chickpeas.
Yes! Feel free to substitute different vegetables for the red bell pepper and kale. Other mixed greens, like spinach or chard, or even heartier vegetables, like Brussels sprouts or broccoli, are delicious alternatives.
No! You can also cook this sweet potato hash on a baking sheet or casserole dish.
This is! This recipe is safe to eat if you are gluten-free or have celiac disease.
Storage instructions
Honestly, this sweet potato hash is best straight out of the oven, but you can store the leftovers in the refrigerator for a few days.
Reheating instructions: Microwave or stove top heating. Be careful not to overcook the eggs.
Healthier breakfast recipes:
Sweet Potato Hash
Enjoy a hearty and delicious breakfast with this sweet potato hash recipe! Easily served as a side dish or a full meal, it features a full complement of vegetables, spicy spices and roasted eggs. Perfect for weekend brunch or potlucks!
- 2 tablespoons olive oil
- 1 big sweet potato, cube
- 1 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 red bell pepper, Remove seeds + chop
- 1/2 cup chopped red onion
- 2 garlic cloves, minced
- 4 kale leaves, Remove stems + roughly chop
- 4–5 big egg
- Preheat oven to 425 degrees Fahrenheit.
- Grease a cast iron skillet with olive oil.
- Add the sweet potatoes and stir in the paprika, paprika, cumin and 1/4 teaspoon salt and half the pepper.
- Bake for 10-15 minutes or until sweet potatoes are tender.
- Add bell pepper, onion, garlic cloves and kale. Add remaining 1/4 teaspoon salt and remaining half of pepper.
- Bake for another 10-15 minutes or until all vegetables are cooked and lightly browned.
- Make 4-5 holes in the hash and crack the eggs directly into them.
- Bake for 5-10 minutes or until eggs are cooked to desired doneness (whites should be cooked through).
- Serve immediately with desired toppings.
