Sweet Potato Sunrise Hash

$- 2 medium sweet potatoes, peeled and diced - 1 red bell pepper, diced - 1 small yellow onion, chopped - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1/2 teaspoon cumin - Salt and pepper, to taste - 4 large eggs - Fresh cilantro or parsley for garnish For this dish, you need two medium sweet potatoes. Peel and dice them into small cubes. The red bell pepper adds a nice crunch and flavor. Dice one red bell pepper and set it aside. Next, chop one small yellow onion. This onion will add a sweet taste to the hash. You'll need two tablespoons of olive oil to cook the vegetables. This oil helps to crisp the sweet potatoes. For seasoning, use one teaspoon of smoked paprika and half a teaspoon of cumin. These spices give the dish a warm and smoky flavor. Don't forget salt and pepper to taste. Lastly, you will need four large eggs. They add protein and richness to the hash. You can use fresh cilantro or parsley to garnish the dish before serving. Sweet potatoes are rich in vitamins A and C. They also have fiber, which is good for digestion. This root vegetable helps keep you full and satisfied. Eggs are a great source of protein. They contain essential amino acids that your body needs. Eggs also provide healthy fats and important nutrients like vitamin D and B12. Together, sweet potatoes and eggs make a balanced meal. This dish is not just tasty but also good for you! {{ingredient_image_1}} Start with two medium sweet potatoes. Peel them and dice them into small cubes. This helps them cook evenly. Heat two tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the diced sweet potatoes. Cook them for about 10 to 12 minutes. Stir them occasionally so they don’t stick. You want them to soften up but not mushy. They should start to get a little crispy on the edges. Next, it’s time to add more flavor. Chop one small yellow onion and one red bell pepper into small pieces. Add them to the skillet with the sweet potatoes. Season the mix with one teaspoon of smoked paprika, half a teaspoon of cumin, and salt and pepper to taste. Stir everything well. Cook for another 5 to 7 minutes. The vegetables should become tender. The sweet potatoes will be slightly crispy and very tasty. Now for the best part—adding the eggs! Make four small wells in the hash mixture. Crack one egg into each well. This gives you that perfect breakfast touch. Cover the skillet with a lid. Let the eggs cook until they reach your desired doneness. This takes about 5 to 7 minutes for runny yolks. If you like firmer yolks, leave them a bit longer. Once done, remove the skillet from the heat. Garnish with fresh cilantro or parsley before serving. Enjoy your delicious sweet potato hash with eggs! To get the best texture for your sweet potato hash, cut the sweet potatoes into small, even pieces. This helps them cook evenly. Start cooking the sweet potatoes over medium heat. Stir them often for about 10-12 minutes. You want them soft on the inside and a little crispy on the outside. Adding the onion and red bell pepper later ensures they do not get mushy. Cook everything together for another 5-7 minutes. This blend of textures makes the dish exciting. Using the right tools makes cooking easier and more fun. A large, non-stick skillet is perfect for this recipe. It helps prevent sticking and makes cleanup simple. A wooden spoon or spatula is great for stirring. It won't scratch your skillet. I also recommend a lid for the skillet. This helps cook the eggs evenly. A sharp knife and cutting board are key for prepping your ingredients. To make your hash even better, try adding toppings. Fresh cilantro or parsley adds color and freshness. You can also drizzle some hot sauce for heat. If you want more flavor, try adding cheese. Feta or cheddar works well. You can serve your hash with sliced avocado or a side of fruit. This balances the meal and adds nutrition. Enjoy experimenting with your favorite flavors! Pro Tips Choose the Right Sweet Potatoes: Look for firm, smooth sweet potatoes without any blemishes for the best flavor and texture. Customize Your Spices: Feel free to adjust the spices based on your preference; adding chili powder or garlic powder can enhance the flavor profile. Cooking Eggs to Perfection: If you prefer your eggs runny, keep an eye on them while cooking; cover the skillet to help them cook evenly. Garnish Creatively: Experiment with different herbs like chives or dill for a unique twist, or even add avocado for creaminess. {{image_2}} You can easily add more veggies to your sweet potato hash. Spinach adds a fresh taste and bright color. Just stir in a handful when the potatoes are almost done. Zucchini is another great choice. It cooks quickly, so add it with the bell pepper and onion. Both choices boost nutrition and flavor. Switching up the spices changes the whole dish. For a taco twist, use taco seasoning instead of smoked paprika. It gives a warm, zesty kick. If you prefer Italian flavors, try mixing in Italian herbs. Oregano and basil pair well with the sweet potatoes and eggs. These small changes can make your hash feel brand new. You can swap the eggs for other proteins, too. Tofu is a great choice for a plant-based meal. Just press and cube it, then fry until golden. If you want meat, try adding sausage. Cook it first, then add the veggies. Both options keep your hash hearty and satisfying. After enjoying your sweet potato hash, let it cool to room temperature. Use an airtight container to keep the leftovers. Store them in the fridge for up to three days. This helps maintain flavor and texture. Label the container with the date to track freshness. To reheat, place the hash in a skillet over medium heat. Add a splash of olive oil to keep it moist. Stir it gently to heat evenly. You can also microwave it in a covered bowl. Heat in 30-second intervals, stirring in between. Adjust the time based on your microwave’s power. Freezing is a great option if you have extra hash. Let the dish cool completely. Portion it into freezer-safe bags or containers. Remove as much air as possible before sealing. The hash can stay fresh for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. Yes, you can prepare Sweet Potato Hash ahead of time. Cook the hash without the eggs. Store it in an airtight container in the fridge for up to three days. When you are ready to serve, heat it in a skillet. Add the eggs and cook them fresh. This way, you keep the eggs runny and the texture just right. To adjust the recipe, simply cut the ingredient amounts in half. Use one medium sweet potato instead of two. You can also use two eggs instead of four. This makes about two servings. You can always double the recipe if you need more. Sweet Potato Hash pairs well with many sides. Here are a few ideas: - Fresh fruit salad - Toast with avocado - Simple green salad - Greek yogurt with honey Each of these sides adds balance to your meal. Enjoy your Sweet Potato Hash with one or more of these tasty options! You now have a clear guide to making sweet potato hash with eggs. We covered ingredients, cooking steps, and helpful tips. Sweet potatoes and eggs offer great nutrition and flavor. You can customize this dish with different veggies and spices, making it your own. Remember to store any leftovers properly for the best taste later. Enjoy this simple but tasty meal, and feel free to experiment with sides!$

A hearty and colorful hash made with sweet potatoes, bell peppers, and eggs, perfect for breakfast or brunch.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

2 medium sweet potatoes, peeled and diced
1 red bell pepper diced
1 small yellow onion, chopped
2 tablespoons olive oil
1 teaspoon smoked paprika
0.5 teaspoon cumin
to taste salt and pepper
4 large eggs
for garnish fresh cilantro or parsley

Instructions

In a large skillet, heat the olive oil over medium heat. Add the diced sweet potatoes and cook for about 10-12 minutes, stirring occasionally until they start to soften.
Add the chopped onion and red bell pepper to the skillet. Season with smoked paprika, cumin, salt, and pepper. Cook for another 5-7 minutes until the vegetables are tender and the sweet potatoes are slightly crispy.
Make four small wells in the hash mixture and crack an egg into each well. Cover the skillet with a lid and cook until the eggs reach your desired doneness (around 5-7 minutes for runny yolks, longer for firmer yolks).
Once the eggs are cooked, remove the skillet from heat.
Garnish with fresh cilantro or parsley before serving.

Notes

Serve the hash directly in the skillet for a rustic look, or spoon it onto individual plates. Drizzle with a little extra olive oil or hot sauce for added flavor.

Keyword breakfast, hash, sweet potatoes, vegetarian