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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

Description

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


Scale

Ingredients

Hash:

  • 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)

Eggs:

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

Instructions

  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.

Notes

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.


Nutrition

  • 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