Sweet Potato Hash with Eggs (One-Pan Breakfast)
Crispy sweet potato hash topped with perfectly fried eggs and fresh herbs. 20g protein, 380 kcal. A wholesome, filling breakfast in one pan.
Sweet Potato Hash with Eggs (One-Pan Breakfast)
Crispy sweet potato hash topped with perfectly fried eggs and fresh herbs. 20g protein, 380 kcal. A wholesome, filling breakfast in one pan.
Nutrition Per Serving
Need different macros? Use our free Calorie & Macro Calculator
Ingredients
- 300g (1 large) Sweet potato
- 4 large Eggs
- 1 small Bell pepper
- ½ medium Onion
- 1 tbsp Olive oil
- 1 tsp Smoked paprika
- ½ tsp Garlic powder
- 2 tbsp Fresh parsley or cilantro
- to taste Salt & pepper
Instructions
-
1
Cook the hash
Dice sweet potato into 1cm cubes (small and uniform for even cooking). Heat olive oil in a large skillet over medium heat. Cook sweet potato, stirring occasionally, for 10-12 minutes until golden and fork-tender.
-
2
Add vegetables
Add diced pepper and onion to the skillet. Cook 3-4 minutes. Season with smoked paprika, garlic powder, salt, and pepper.
-
3
Nestle in eggs
Make 4 small wells in the hash. Crack an egg into each well. Cover the pan and cook 4-5 minutes until whites are set but yolks are still runny.
-
4
Serve
Garnish with fresh herbs and an extra crack of black pepper. Serve directly from the pan — the crispy bottom bits are the best part.
The One-Pan Breakfast That Does It All
There's something deeply satisfying about a breakfast hash — crispy, savory cubes of sweet potato nestled with peppers and onions, crowned with runny-yolked eggs that create their own sauce when you break them over the hash. This one-pan breakfast delivers 20g protein at 380 calories and is naturally gluten-free.
Sweet potato is a nutritional powerhouse: rich in beta-carotene (vitamin A), fiber, and complex carbohydrates that provide sustained morning energy without the crash. The smoked paprika adds a subtle warmth that pairs beautifully with the natural sweetness of the potato.
Frequently Asked Questions
How do I get crispy sweet potato hash?
Three keys: cut into small uniform cubes, don't overcrowd the pan, and resist the urge to stir constantly. Let the sweet potato sit undisturbed for 3-4 minutes between stirs to develop a crispy crust.
Can I use regular potatoes?
Yes, white or Yukon Gold potatoes work great. They'll be slightly crispier but without the natural sweetness. Cook time is similar — just test with a fork for tenderness.
Can I meal prep sweet potato hash?
You can cook the hash base (sweet potato, peppers, onion) ahead and refrigerate for up to 3 days. Reheat in a skillet and add fresh eggs when ready to eat. Pre-cooked eggs don't reheat well for this dish.
What other toppings go well with this hash?
Crumbled feta or goat cheese, sliced avocado, a dollop of sour cream, or hot sauce all work beautifully. For extra protein, add crumbled turkey sausage or black beans to the hash while cooking.
Why are my sweet potatoes mushy instead of crispy?
Overcrowding the pan is the most common cause — the potatoes steam instead of sear. Use a large skillet, cook in a single layer, and make sure the oil is hot before adding the cubes. Pat the diced sweet potato dry with a paper towel before cooking to remove excess moisture.
Did you make this recipe?
Please let us know how it turned out for you! Share a picture on Instagram with the hashtag #aimealplan.
Reviews
Leave a Review
Your email address will not be published. Required fields are marked *
