Sweet Potato Hash with Fried Eggs

Tender and delicious sweet potato cooked with onion, bell peppers, grape tomatoes, and a couple of fried eggs cooked in the middle.

This sweet potato hash has shown me (yet again) the funny ways we discover our “new” favorite foods.

Like if you had asked me two months ago to try this delicious combination of sweet potatoes, bell peppers, and fried eggs? I would have turned my nose up and absolutely refused.

And I know, I’m a bit weird when it comes to food. I was an extremely picky eater as a kid and though I like to claim I’ve overcome this as hurdle an adult, I still manage to have my moments of red head stubbornness weakness when it comes to new food.

And I’m not gonna lie, it’s taken me a long time to work my way up through all my imaginary food phantoms to get to this recipe. For instance, an old friend of mine had to convince me to try over-easy eggs for the first time – and that was back when we first started dating, nearly nine years ago. Then I had to bridge the gap and be willing to mix those eggs with shredded hash browns. Then I took the plunge and discovered just how awesome sweet potatoes were.

I love that I’ve been able to make all of this progress, however slow it may be (read: years and years and years). And of course, this little food blog has gone a long way in helping me dig myself out from under a culinary rock, too.

But if you had asked me to try this sweet potato hash two months ago, I would have refused. Outright declined. No way, no how.

And why would I do that, you might ask? I mean, I’ve already conquered yolky eggs and mixing food and sweet potatoes. What else could there possibly be that’s amiss with this dish?

The potatoes were cubed, not shredded.

That was the deal breaker.

I wish I were joking.

Yes, my hang-ups over food really were (or is? or will be again?) that ridiculous.

I finally took the leap and embraced diced potatoes into my life, and the reason was totally bizarre:

I signed up for a new workout routine. It’s the type that involves a monthly subscription and gives you tailored videos so you can slowly advance your progress.

The funny thing here is that, almost two months later, I’ve yet to complete a single workout (whoops). But I have browsed their suggested diet plan and added some “healthier” foods and snacks to my diet.

I like to think that I’m slowly building up to to the whole workout part with a solid foundation of diet food. Or something.

So, anyway, one of their suggested breakfast options was a diced sweet potato and an egg. Of course, they recommended using only one egg and a whole bunch of egg whites, but I’m not that committed to the program yet. On a scale of Tinder to Marriage, me and this workout routine are still in the “have a date and don’t call for two months? 3 days” routine. We’re taking it slow.

And in the meantime, I’m already having cheat days with the grown up version of their suggested breakfast.

I expanded on this recipe quite a bit by adding more of everything – more sweet potatoes, more eggs, bell peppers, tomatoes, and onions.

The recipe makes four servings, but you could easily curve this back to a single serve breakfast (which is what I do most days). It’s too easy to dice everything up at the beginning of the week and then just use the ingredients as you see fit over the next couple of days.

Now, while I can’t say that this is a “healthy” breakfast, there are plenty of elements to it that are good to have in your diet (particularly the sweet potatoes!)

If nothing else, this is a delicious breakfast that could help you slowly transition to something healthier.

Or, at least, that’s my plan. I guess we’ll see how I feel after I finally complete my first workout!

notes & tips for this sweet potato hash

• Nervous about frying eggs? I provide my method in the recipe instructions, but if you’d like a little more guidance, check out this article: How To Fry an Egg.
• Love sweet potatoes? Be sure to check out Twice Baked Candied Sweet Potatoes and Breakfast Twice Baked Sweet Potatoes.
• Or maybe you want more recipes with eggs? There’s also Egg, Bacon, and Ricotta Breakfast Cups, Bacon, Egg, and Cheese Breakfast Boats, and Creamy Italian Baked Eggs.
• If you just love potato recipes, you might like Chili Stuffed Potatoes and Crock Pot Creamy Potato Soup.

Recipe Details

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RATING:

5 from 1 vote

Sweet Potato Hash with Fried Eggs

Tender and delicious sweet potato cooked with onion, bell peppers, grape tomatoes, and a couple of fried eggs cooked in the middle.

Prep: 10 minutes

Cook: 20 minutes

Calories: 131 kcal

Yields: 4 servings

Ingredients

• 2 large sweet potato peeled and cut into cubes
• 1/2 onion white or yellow, chopped
• 1 1/2 tbsp extra virgin olive oil
• 1 pinch salt to taste
• 1 pinch black pepper to taste
• 1 bell pepper red or green, chopped
• 1 cup grape tomatoes any color, halved
• 4 egg
• 2 tbsp fresh parsley chopped (optional)

US Customary - Metric

Instructions

1. Warm the extra virgin olive oil in a large skillet over medium heat. Add sweet potato, onion, and season with salt and pepper, then toss to coat. Cover and cook for 5 minutes.

2. Remove lid, stir, and cook for another 2-3 minutes, stirring occasionally, so that the potatoes are lightly browned.
3. Add bell pepper and grape tomatoes to skillet and cook for another 3-4 minutes, stirring all the ingredients together frequently.
4. Clear out a section in the middle of the skillet (I like to form an X) and crack the four eggs into it, careful not to break the yolks. If desired, season tops of eggs with more salt and pepper. Cover and cook eggs until tops are opaque and yolks have reached the desired doneness. Egg cook times may vary per skillet and cooking unit, but in general: For a runny yolk, begin checking after 3 minutes and cook up to 6 minutes, doing a "shake test" (where you gently shake the pan to see the jiggliness of the eggs) every 30 seconds. For a firm yolk, begin checking after 5 minutes and cook up to 8 minutes, doing a "shake test" every 30 seconds.
5. Serve sweet potato hash immediately with chopped parsley as garnish (optional).

Recipe Notes

Recipe adapted from Running to the Kitchen.

Nutrition

131kcal | Fat: 9g | Saturated fat: 2g | Cholesterol: 163mg | Sodium: 77mg | Potassium: 242mg | Carbohydrates: 5g | Fiber: 1g | Sugar: 3g | Protein: 6g | Vitamin A: 1710% | Vitamin C: 46.6% | Calcium: 34% | Iron: 1.1%

I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

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Recipe shared by Chrisy

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