clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Sweet Potato Breakfast Hash

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 15-20 mins
  • Total Time: 25-35 mins
  • Yield: Serves 4 1x
  • Category: Breakfast
  • Method: Stove-Top


Easy sweet potato hash with fried eggs, perfect for breakfast meal prep.




  • 3 tablespoons olive oil
  • 2 large sweet potatoes, skins on, washed and diced
  • ½ medium sweet onion, peeled and thinly sliced or diced
  • 4 cups fresh baby spinach or chopped kale
  • ¾ teaspoon kosher or sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon smoked paprika (optional)


  • 4 large eggs
  • ¼ teaspoon kosher or sea salt
  • ¼ teaspoon ground black pepper


  1. Heat the olive oil in a large nonstick skillet to medium heat. Add the sweet potatoes and cook 7-8 minutes, stirring occasionally, until lightly crispy on the outside. Add the onion and cook another 2-3 minutes or until slightly soft. Stir in the greens and garlic and cook another 2-3 minutes or until greens are wilted. Season with salt, black pepper and smoked paprika (if using). Divide the hash into 4 bowls.
  2. Crack 4 eggs into the same pan and season with salt and black pepper. Reduce the heat to medium-low. Cook 2-3 minutes, then flip and cook an additional 1-2 minutes or until white is set and yolk is runny. Serve an egg with each bowl of sweet potato hash.


Meal Prep Tip: Divide hash with eggs into 4 glass containers and refrigerate up to 5 days. To reheat, microwave on high about 1 minute or until heated through.


  • Serving Size: 1/4 of recipe
  • Calories: 255
  • Sugar: 5g
  • Sodium: 335mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 9g
  • Cholesterol: 185mg

Keywords: hash, breakfast, eggs, sweet potato, vegetarian