This healthier egg and sweet potato hash is perfect for breakfast, brunch, or even dinner. Ready in 25 minutes, it’s an easy weeknight meal!
Once you learn how to poach an egg, the uses are endless. And what’s better than a brinner? (It’s breakfast for dinner, for those of you unfamiliar with that lovely concept!). This Egg and Sweet Potato Hash recipe is perfect for the brinner: or breakfast or brunch! The sweet potatoes provide a slight sweetness that complements the other ingredients perfectly. Add a creamy egg yolk and you have a satisfying weekday brinner! While it’s a little more elaborate than our signature one skillet dish, I’d definitely try it again… and maybe add a waffle for dessert?
Related: Homemade hash browns | Hash brown sweet potatoes
How to make sweet potato hash with eggs
We made the typical hash potato recipe healthier by boiling the potatoes before leaving them in a skillet to crisp. All you need is a drizzle of olive oil to keep the onions and cooked potatoes from sticking, and you no longer have to watch this dish as it’s all being added to the pan. To get perfectly crispy potatoes, spread them out in the pan and let them cook for a few minutes without stirring. If you stir the mixture too often, everything will mix and the potatoes won’t have a chance to form the desired golden crust.
This easy sweet potato hash with eggs becomes a complete meal when you add the poached egg, or you can serve it with pancakes or waffles for a truly epic spread. Feel free to add additional veggies to customize this hash. A little garlic would be fine in this recipe, but needs to be added towards the end of cooking to keep it from burning. You can also play around with different types of potatoes and onions, drizzle with some hot sauce or even yum yum sauce, etc.
This sweet potato hash is great to eat right away while the potatoes are still crisp, but leftovers can easily be reheated in a pan with a little oil. Unfortunately, if you have leftover poached eggs, there is no good way to reheat a poached egg. It is therefore necessary to be careful to swallow them!
Looking for more vegetarian sweet potato recipes?
Aside from this egg and sweet potato hash recipe, here are a few other sweet potato recipes we love:
This recipe…
This egg and sweet potato hash recipe is vegetarian and gluten-free.
The description
This healthier egg and sweet potato hash is perfect for breakfast, brunch, or even dinner. Ready in 25 minutes, it’s an easy weeknight meal!
- 2 medium red potatoes
- 1 large sweet potato
- 1 Red pepper
- 1 medium red onion
- 3 Green Onions
- 4 eggs
- Kosher salt
- Ground fresh pepper
- olive oil
- Peel the red potatoes and sweet potato and cut into ½ inch chunks. Place potatoes in a saucepan and cover with water. Bring the water to a boil, then reduce the heat and cook until the potatoes are tender, about 10 minutes. Drain potatoes.
- Prepare the ingredients and equipment for the poached eggs.
- While the potatoes are cooking, dice the red pepper and red onion. Chop the green onion.
- When the potatoes are done cooking, heat about 2 tablespoons olive oil in a large skillet over medium-high heat. Saute peppers and red onion for 3 minutes. Add the potatoes and spread them out in a thin layer. Cook until potatoes begin to brown, about 7 minutes.
- Poach the eggs and set aside while the potatoes brown.
- Add the spring onion to the potatoes and continue cooking for a few minutes until the onion is soft and the potatoes are beginning to crumble. Season with salt and pepper. Serve with a poached egg.
- Category: main course
- Method: Cook
- Kitchen: American
Keywords: Chopped Sweet Potatoes
