Sweet Potato Hash with Eggs & Onions: Your New Favorite Comforting Breakfast

Is there anything better than a skillet full of sizzling, caramelized vegetables topped with perfectly cooked eggs? That’s exactly what you get with this Sweet Potato Hash with Eggs & Onions. It’s a hearty, one-pan meal that’s become a staple in my kitchen. Think of it as a hug from the inside out. Forget bland breakfasts; this dish is all about cozy, savory flavors that’ll keep you full and happy all morning long. It’s the kind of meal that feels like a weekend treat but is simple enough for any busy weekday. A true testament to how great food doesn’t have to be complicated.

Top Reasons To Make It

Beyond just being downright delicious, this hash is a weeknight lifesaver. First off, it’s a complete meal in one skillet, which means fewer dishes to wash. And who doesn’t love that? Secondly, it’s packed with nutrients. Sweet potatoes are a powerhouse of vitamins, and the eggs add a fantastic protein punch to keep your energy steady. It’s also incredibly forgiving. You can chop things a little unevenly, and it’ll still turn out wonderfully. Honestly, it’s one of my favorite healthy breakfast recipes for when I want something satisfying that also makes me feel good. It hits all the right notes for breakfast inspo: it’s quick, it’s healthy, and it’s so, so flavorful.

Ingredients

• 2 medium sweet potatoes (about 1 ½ lbs), peeled and diced into ½-inch cubes: They’re the sweet, hearty base of our hash.
• 1 large yellow onion, chopped: Adds a savory, caramelized depth that complements the sweet potatoes perfectly.
• 1 red bell pepper, chopped: For a pop of color and a subtle sweetness.
• 2 tablespoons olive oil or avocado oil: To get those veggies beautifully browned and crispy.
• 1 teaspoon smoked paprika: Gives that warm, smoky flavor without any heat.
• ½ teaspoon garlic powder: For a little extra savory kick.
• Salt and black pepper to taste: Essential for bringing all the flavors to life.
• 4 large eggs: The perfect protein-packed topper that brings it all together.
• Optional: 2 tablespoons chopped fresh parsley or chives for garnish: For a fresh, colorful finish.

Step by Step Method

1. Heat the oil in a large skillet (cast iron works wonderfully) over medium heat. Add the diced sweet potatoes and spread them out in an even layer. Let them cook, without stirring, for about 5 minutes to get a good sear on one side.
2. Add the chopped onion and red bell pepper to the skillet. Stir everything together and continue to cook for another 10-15 minutes, stirring occasionally. You’re looking for the sweet potatoes to be tender when pierced with a fork and the onions to be soft and golden.
3. Sprinkle the smoked paprika, garlic powder, salt, and pepper over the hash. Stir well to coat all the vegetables evenly and cook for one more minute until fragrant.
4. Now, create four little wells in the hash. Crack an egg directly into each well. Reduce the heat to low, cover the skillet with a lid (a baking sheet works if you don’t have a lid), and let it cook for 5-8 minutes. The eggs are done when the whites are set but the yolks are still gloriously runny.
5. Remove from heat, sprinkle with fresh herbs if you’re using them, and serve immediately right from the skillet. So good.

Equipment Needed

You don’t need anything fancy to make this a success. A large skillet is the main event—I’m partial to my well-seasoned cast iron because it gives the best crust, but any heavy-bottomed, oven-safe skillet will work great. You’ll also need a good cutting board, a sharp knife for dicing, and a spatula for stirring. If you want to cover the skillet to cook the eggs, having a lid that fits is helpful, but like I said, a baking sheet placed on top does the trick in a pinch.

Flavor Twists

This recipe is a fantastic canvas for your own creativity. For a Southwest flair, add a teaspoon of chili powder and a can of drained black beans along with the spices. If you’d like a little smoky protein, try stirring in some diced smoked turkey sausage or a bit of chopped smoked turkey after the vegetables have softened. For an herby, earthy version, swap the paprika for dried rosemary or thyme. And if you’re feeling adventurous, a sprinkle of crumbled feta or goat cheese over the top right before serving adds a lovely creamy, salty element.

Storage & Reheating

Leftovers will keep in an airtight container in the fridge for up to 3 days. To reheat, I find the stovetop works best to keep the potatoes from getting mushy. Just warm a little portion in a small skillet over medium heat until hot. You can also microwave it, but the texture of the potatoes will be a little softer. I don’t recommend freezing the hash with the eggs, but the veggie hash base freezes beautifully for up to 2 months. Thaw in the fridge overnight before reheating and adding a fresh egg.

Serving Ideas & Pairings

This dish is a star all on its own, but it’s also wonderful for a breakfast buffet spread. Serve it alongside a simple green salad with a tangy vinaigrette to cut through the richness. A basket of warm cornbread or whole-wheat toast is perfect for scooping up every last bite. For a brunch gathering, it pairs beautifully with fresh fruit salad and a pot of strong coffee. It’s the ultimate savory breakfast that feels special but is built on simple breakfast ideas.

Doneness Test

The key to perfect hash is tender potatoes. You should be able to easily pierce a sweet potato cube with a fork without much resistance. For the eggs, jiggle the skillet gently. The whites should be completely set and not jiggle like liquid, while the yolks should still have a slight wobble for that delicious runny center. If you prefer your yolks cooked through, just leave the lid on for a minute or two longer.

Leftover Ideas

Don’t let a single bite go to waste! Leftover hash (without the egg) is incredibly versatile. You can warm it up and roll it into a breakfast burrito with a scrambled egg and a little cheese. It makes a fantastic filling for a quick omelet. Or, my personal favorite, top a baked potato with the reheated hash for an easy and super satisfying lunch. It’s one of those healthy food ideas that keeps on giving.

FAQs

• Can I make this ahead of time for a crowd? Absolutely! This is one of my top easy breakfast ideas for entertaining. You can cook the vegetable hash completely up to a day ahead. Store it in the fridge, and when you’re ready, just warm it up in the skillet and create the wells for the eggs. It cuts down on morning-of fuss tremendously.
• My sweet potatoes are taking forever to get soft. What can I do? If your potatoes are stubborn, add a couple of tablespoons of water or vegetable broth to the skillet and cover it. The steam will help soften them up without making them soggy. Just remove the lid for the last few minutes to let any excess moisture evaporate and get that crispiness back.
• What’s the best way to get crispy sweet potatoes? The secret is patience! Don’t stir them too often. Let them sit in the hot oil for a few minutes at a time to develop a golden-brown crust. Crowding the pan is the enemy of crispiness, so make sure you’re using a skillet that’s large enough.
• Can I use other vegetables? Of course! This is a great clean-out-the-fridge recipe. Diced zucchini, mushrooms, or even some chopped kale stirred in during the last few minutes of cooking would all be delicious additions to your morning breakfast ideas.