Sweet Potato Hash with Eggs

$- 2 medium sweet potatoes, peeled and diced - 1 red bell pepper, chopped - 1 green bell pepper, chopped - 1 small red onion, diced - 2 cloves garlic, minced - 4 large eggs - 2 tablespoons olive oil - 1 teaspoon smoked paprika - ½ teaspoon cumin - Salt and pepper to taste You need fresh sweet potatoes for this dish. They add a natural sweetness and color. The red and green bell peppers bring crunch and flavor. Onions and garlic give depth to the taste. The eggs are the star, adding protein and richness. - Fresh parsley, chopped - Avocado slices - Feta cheese, crumbled - Lime wedges Garnishes can boost your dish's look and taste. Fresh parsley adds bright color. Creamy avocado slices give a nice contrast. Feta cheese adds saltiness. Lime wedges bring a zesty kick. - Smoked paprika - Cumin - Salt - Pepper Seasonings are key to flavor. Smoked paprika adds a warm, smoky taste. Cumin gives a hint of earthiness. Always adjust salt and pepper to your liking. These simple spices transform your hash into a tasty morning delight! {{ingredient_image_1}} First, grab your large skillet and heat the olive oil over medium heat. Add the diced sweet potatoes to the skillet. Season them with salt, pepper, smoked paprika, and cumin. Stir well to coat the sweet potatoes evenly. Cook them for about 10-12 minutes. Stir occasionally to make sure they cook evenly. You want them tender and slightly crispy on the outside. This step is key to a tasty hash. Once your sweet potatoes are ready, it’s time to add more color and flavor. Toss in the diced red onion and both bell peppers into the skillet. Sauté these veggies for an additional 5-7 minutes. You want the vegetables to become soft and the onion to turn translucent. This adds a nice sweet taste. Next, stir in the minced garlic, cooking for another 1-2 minutes. The smell will be amazing! Now comes the fun part! Use a spoon to create four small wells in the hash mixture. Crack an egg into each well. Cover your skillet with a lid and let the eggs cook for 5-8 minutes. This time depends on how you like your yolks. Once they are cooked to your liking, take the skillet off the heat. You can add more salt and pepper if needed. Carefully scoop the sweet potato hash with eggs onto plates. For a fresh touch, sprinkle with chopped parsley. Enjoy this vibrant dish! To get crispy sweet potatoes, you need to start with dry pieces. After peeling and dicing, let them sit for a few minutes. Pat them dry with a paper towel. Using the right heat is key. Heat olive oil in your skillet over medium heat. Add the sweet potatoes in a single layer. Avoid overcrowding the pan. This helps them crisp up. Cook for about 10-12 minutes, stirring often. Look for a nice golden color. If you want extra crispness, toss in a little cornstarch before cooking. The eggs add a nice touch to your hash. You can choose how you want to cook them. If you like runny yolks, cover the skillet for about 5 minutes. This keeps them soft and gooey. For firmer yolks, cook for 8 minutes. Keep an eye on them so they don’t overcook. You can also try poaching the eggs separately if you prefer. Just drop them in simmering water for a few minutes. One common mistake is not seasoning enough. Make sure to add salt and pepper early. This helps the flavors blend well. Another mistake is cooking the sweet potatoes too fast. If the heat is too high, they can burn outside and stay raw inside. Always stir often for even cooking. Lastly, avoid skipping the garlic. It adds a lot of flavor. Cook it only for a minute or two, so it doesn’t burn. Pro Tips Use Fresh Ingredients: Fresh sweet potatoes and vegetables will enhance the flavor and texture of your hash. Perfect Egg Cooking: To achieve perfectly runny yolks, cover the skillet while cooking the eggs and keep an eye on them to avoid overcooking. Customize with Spices: Feel free to experiment with different spices like cayenne pepper or chili powder for an extra kick. Meal Prep Friendly: This hash can be made in advance and reheated for a quick breakfast throughout the week! {{image_2}} You can boost the hash's flavor by adding protein. Cooked sausage or crispy bacon works well. Just chop them into small pieces. After adding sweet potatoes, stir in the protein. This adds heartiness and richness. You can use turkey sausage for a lighter option. The key is to ensure the protein is cooked before adding it to the dish. This way, it heats through while mixing with the veggies. For a veggie boost, try spinach or mushrooms. Spinach adds nice color and nutrients. Just toss in a handful when the other veggies are nearly done. Mushrooms bring a savory depth. Slice them and add them with the bell peppers. They will cook down and blend beautifully with the sweet potatoes. You can also add zucchini, kale, or any other favorite veggies you have on hand. Adjusting the spice level can make this dish more exciting. If you like heat, add diced jalapeños or a pinch of cayenne pepper. Mix these in with the sweet potatoes early on. For a milder flavor, stick to the smoked paprika and cumin. You can always add hot sauce on the side for extra kick. Taste as you go to find the perfect balance for your palate. To keep your sweet potato hash fresh, let it cool first. Then, place it in an airtight container. You can store it in the fridge for up to three days. Make sure to seal the container tightly. This helps prevent moisture loss and keeps the flavors intact. When you're ready to enjoy leftovers, heat them on the stove. Use a non-stick skillet over medium heat. Add a splash of olive oil if needed. Stir occasionally until it's warm. You can also microwave it. Place it in a bowl and cover it. Heat for one to two minutes, stirring halfway through. Make sure it’s hot all the way through. To freeze sweet potato hash, let it cool completely. Transfer it to a freezer-safe bag or container. Label the bag with the date. It can last up to three months in the freezer. When you're ready to eat it, thaw it overnight in the fridge. Reheat as described above. This way, you’ll enjoy a tasty meal anytime! Yes, you can make Sweet Potato Hash with Eggs ahead of time. To do this, cook the hash without the eggs. Store it in an airtight container in the fridge for up to three days. When ready to eat, reheat the hash in a skillet. Create wells and add fresh eggs. Cook until the eggs are set. This way, you enjoy a tasty meal quickly. Sweet Potato Hash with Eggs pairs well with many sides. Here are a few great options: - Fresh fruit salad - Sliced avocado - Toasted whole-grain bread - Greek yogurt with honey - A simple green salad These sides add freshness and balance to the meal. You can easily make Sweet Potato Hash with Eggs vegan. To do this, replace the eggs with tofu. Scramble firm tofu in the skillet. Use the same spices to flavor it. You can also add black beans for extra protein. This keeps the dish hearty and satisfying without eggs. This blog post covered how to make delicious sweet potato hash with eggs. We discussed key ingredients, cooking steps, and useful tips. I shared fun variations to tailor the dish to your taste. Following the storage info helps keep leftovers fresh. Remember, experimenting is key. Adjust spices or add protein for new flavors. Enjoy your cooking adventure with this easy and tasty dish!$

Sweet Potato Hash with Eggs

A hearty and flavorful dish featuring sweet potatoes, bell peppers, and eggs, perfect for breakfast or brunch.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

2 medium sweet potatoes, peeled and diced
1 whole red bell pepper, chopped
1 whole green bell pepper, chopped
1 small red onion, diced
2 cloves garlic, minced
4 large eggs
2 tablespoons olive oil
1 teaspoon smoked paprika
0.5 teaspoon cumin
to taste salt and pepper
to taste fresh parsley, chopped (for garnish)

Instructions

In a large skillet, heat the olive oil over medium heat. Add the diced sweet potatoes and season with salt, pepper, smoked paprika, and cumin. Cook for about 10-12 minutes, stirring occasionally until they are tender and slightly crispy on the outside.
Once the sweet potatoes are cooked, add the diced red onion and bell peppers to the skillet. Sauté for an additional 5-7 minutes until the vegetables are soft and the onion is translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Using a spoon, create four small wells in the hash mixture. Crack an egg into each well. Cover the skillet and let the eggs cook for 5-8 minutes, depending on how runny you prefer your yolks.
Once the eggs are cooked to your liking, remove the skillet from heat. Adjust seasoning with additional salt and pepper if needed.
Carefully scoop portions of the sweet potato hash with eggs onto plates. Sprinkle with fresh chopped parsley for a pop of color and added freshness.

Notes

Serve the hash on a vibrant plate, garnish with avocado slices or a sprinkle of feta cheese for an extra flair. You can also add a lime wedge for a zesty twist.

Keyword breakfast, eggs, hash, sweet potato