Sweet Potato Hash
Elevate your breakfast game with this vibrant and hearty Sweet Potato Hash recipe, a perfect one-pan wonder that combines nutrient-packed sweet potatoes, colorful bell peppers, and savory onions with a medley of warming spices like cumin, chili powder, and paprika. Topped with perfectly cooked eggs nestled into the golden hash, this dish is a celebration of flavors and textures—crispy, tender, and rich—all in one bite. With a prep time of only 10 minutes and a quick 25-minute cook time, it’s a healthy, gluten-free meal that fits seamlessly into busy mornings or relaxed weekend brunches. Garnished with fresh parsley for a burst of brightness, this sweet potato hash is as visually striking as it is delicious. Whether you're looking for a satisfying breakfast or a wholesome dinner idea, this recipe checks all the boxes for flavor, ease, and versatility!
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium yellow onion
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh parsley
- 4 large eggs
Instructions
Peel and dice the sweet potatoes into small cubes, approximately 1/2 inch each.
Dice the red and green bell peppers, and chop the onion finely.
Mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat.
Add the chopped onions to the skillet, sautéing until they become translucent, about 2-3 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced sweet potatoes to the skillet, stirring well to coat them in the oil and aromatics.
Cook the sweet potatoes, stirring occasionally, for about 10 minutes or until they begin to soften.
Add the diced bell peppers to the skillet and stir to combine with the sweet potatoes.
Sprinkle in the ground cumin, chili powder, paprika, salt, and black pepper, stirring well to evenly coat the vegetables.
Continue to cook the hash, stirring occasionally, for another 10-12 minutes or until the sweet potatoes are tender and the bell peppers are slightly caramelized.
Make four small wells in the hash and crack one egg into each well. Cover the skillet and cook for about 3-5 minutes or until the eggs reach your desired level of doneness.
Garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1681 mg | 73% | |
| Total Carbohydrate | 87.0 g | 32% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 26.1 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 299 mg | 23% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1246 mg | 27% | |
*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.
