Savory Sweet Potato Hash
Bursting with vibrant colors and bold flavors, this savory sweet potato hash is a hearty, one-skillet wonder that’s perfect for breakfast, brunch, or even dinner. Featuring tender golden cubes of sweet potato, caramelized onions, and a medley of red and green bell peppers, this dish is seasoned to perfection with smoky paprika and earthy cumin. Topped with perfectly cooked eggs nestled into the hash, it’s a protein-packed, gluten-free meal that’s as nutritious as it is satisfying. Quick to prepare in just 40 minutes, this recipe is finished with a sprinkle of fresh parsley for a pop of herby freshness. Serve it warm for a wholesome, crowd-pleasing dish that transforms simple ingredients into a comforting masterpiece!
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 3 tablespoons olive oil
- 1 medium yellow onion
- 1 medium red bell pepper
- 1 medium green bell pepper
- 2 large garlic cloves
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 4 large eggs
Instructions
Peel and dice the sweet potatoes into 1/2-inch cubes.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 10-12 minutes, stirring occasionally, until they begin to soften and develop a slight golden crust.
While the sweet potatoes cook, dice the onion, red bell pepper, and green bell pepper into small, even pieces. Mince the garlic cloves.
Push the sweet potatoes to one side of the skillet. Add the remaining 1 tablespoon of olive oil to the empty side of the skillet and sauté the onion and garlic for 2-3 minutes until fragrant and translucent.
Add the diced bell peppers to the skillet and stir everything together. Cook for an additional 5 minutes until the vegetables are tender.
Sprinkle the smoked paprika, ground cumin, salt, and black pepper over the hash. Stir well to evenly coat the vegetables with the spices.
Make four small wells in the hash using the back of a spoon. Crack an egg into each well.
Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny. If you prefer your eggs more firmly cooked, extend the cooking time by 1-2 minutes.
Remove the skillet from heat and garnish the hash with freshly chopped parsley.
Serve immediately while warm. Enjoy your savory sweet potato hash!
Nutrition Facts
Calories |
650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1625 mg | 71% | |
| Total Carbohydrate | 88.8 g | 32% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 25.2 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 279 mg | 21% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1174 mg | 25% | |
*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.
