Sweet Potato Breakfast Hash

This colorful hash was created during a weekend when I was trying to incorporate more vegetables into our morning routine. Inspired by the vibrant breakfast bowls at our favorite local café, I found that sweet potatoes provide a satisfying base that pairs beautifully with eggs. The combination of sweet, savory, and slightly spicy elements makes this a breakfast that keeps everyone happy while sneaking in several servings of vegetables.

Ingredients

• 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium red onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 4-6 eggs (for serving)
• 1 avocado, sliced (for serving)
• 2 tablespoons fresh cilantro, chopped
• Hot sauce (optional)

Instructions

1. Heat olive oil in a large cast-iron skillet over medium heat.
2. Add sweet potatoes and cook for 5 minutes, stirring occasionally.
3. Add onions and bell peppers, continuing to cook for 7-8 minutes until vegetables start to soften.
4. Stir in garlic, paprika, cumin, thyme, cayenne (if using), salt, and pepper.
5. Continue cooking until sweet potatoes are tender and slightly crisp on the outside, about 5-7 more minutes.
6. While hash is finishing, cook eggs to your preference (fried, poached, or scrambled).
7. Serve hash topped with eggs, sliced avocado, and cilantro.
8. Add hot sauce if desired.

Recipe Notes

• For crispier sweet potatoes, don’t stir too frequently during cooking.
• This hash works well with leftover roasted sweet potatoes – just reduce initial cooking time.
• Add black beans or chorizo for extra protein.
• Meal prep option: Make a large batch of the hash and reheat portions throughout the week, adding fresh eggs and avocado when serving.

Prep time: 15 minutes | Cook time: 20 minutes | Serves: 4