Chili Sweet Potato Hash with Fried Eggs and Fresh Tomato Salsa
Brighten up your breakfast or brunch with this vibrant Chili Sweet Potato Hash with Fried Eggs and Fresh Tomato Salsa! This recipe combines perfectly caramelized sweet potatoes, smoky spices like cumin and paprika, and colorful bell peppers for a hearty, flavorful hash. Topped with golden fried eggs and a zesty tomato salsa bursting with fresh cherry tomatoes, cilantro, lime, and just a hint of jalapeño, this dish is the ultimate savory-sweet combination. Ready in just 40 minutes, it’s a gluten-free, nutrient-packed option for a satisfying meal any time of day. Whether you’re starting your morning or enjoying breakfast-for-dinner, this wholesome, one-pan meal blends bold flavors with a touch of freshness for a truly unforgettable dish.
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 3 tablespoons olive oil
- 1 medium red bell pepper
- 1 small yellow onion
- 2 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 large eggs
- 1 cup cherry tomatoes
- 2 tablespoons cilantro
- 1 small lime
- 0.5 small jalapeño
Instructions
Peel the sweet potatoes and dice them into small cubes about 1/4 inch in size for even cooking. Set aside.
Chop the red bell pepper and yellow onion into small pieces. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sweet potato cubes and cook for 8–10 minutes, stirring occasionally, until they start to soften and develop some color.
Add the red bell pepper, onion, and garlic to the skillet. Cook for another 5–7 minutes, stirring frequently, until the vegetables are tender.
Sprinkle in the cumin, smoked paprika, chili powder, salt, and black pepper. Stir well to coat the vegetables evenly in the spices. Cook for an additional 2 minutes.
While the hash is cooking, prepare the tomato salsa. Quarter the cherry tomatoes and place them in a small mixing bowl. Finely chop the cilantro and jalapeño (remove seeds for less heat) and add them to the tomatoes. Squeeze the juice of the lime over the mixture and toss well. Set aside.
In a separate non-stick skillet, heat the remaining tablespoon of olive oil over medium heat. Crack the eggs into the pan and cook them to your preferred doneness (sunny side up or over easy). Season lightly with salt and pepper.
To serve, divide the sweet potato hash between two plates. Top each portion with two fried eggs and a generous spoonful of fresh tomato salsa. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1207 mg | 52% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 13.2 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 148 mg | 11% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 624 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
