Ingredients

2 medium sweet potatoes, peeled and diced into ½-inch cubes

1 tablespoon olive oil

1 small yellow onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

2 cloves garlic, minced

1 teaspoon smoked paprika

½ teaspoon chili powder

½ teaspoon dried oregano

¼ teaspoon cayenne pepper (optional, for heat)

Salt and freshly ground black pepper to taste

4 large eggs

2 tablespoons milk or cream

1 tablespoon chopped fresh parsley or cilantro, for garnish

Optional toppings: avocado slices, hot sauce, shredded cheese, sour cream

Instructions

Step 1: Peel and dice the sweet potatoes into roughly ½-inch cubes.

Step 2: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the diced red and green bell peppers and cook for another 3-5 minutes until they begin to soften.

Step 3: Add the minced garlic to the skillet and cook for about 30 seconds until fragrant. Stir in smoked paprika, chili powder, dried oregano, and cayenne pepper if using. Mix well with the vegetables.

Step 4: Add the diced sweet potatoes to the skillet. Season with salt and freshly ground black pepper. Stir to combine all ingredients evenly.

Step 5: Cover the skillet and cook for 15-20 minutes until sweet potatoes are tender and easily pierced with a fork. Stir occasionally to prevent sticking. Add a tablespoon or two of water if potatoes brown too quickly to help steam them.

Step 6: Remove the lid and cook a few more minutes, stirring occasionally, to let the hash crisp up slightly.

Step 7: In a medium bowl, whisk together eggs and milk or cream. Season lightly with salt and pepper. Whisk until light and frothy.

Step 8: Heat butter or oil in a separate skillet over medium-low heat. Once hot, pour in the egg mixture.

Step 9: Cook the eggs gently, pushing cooked edges toward the center and allowing uncooked parts to flow underneath. Continue until eggs are set but still moist.

Step 10: Remove the egg skillet from heat once eggs reach desired doneness.

Step 11: Divide the sweet potato hash evenly between two plates.

Step 12: Top each serving with scrambled eggs.

Step 13: Garnish with chopped fresh parsley or cilantro and add any optional toppings like avocado slices, hot sauce, shredded cheese, or sour cream.

Step 14: Serve immediately for a warm, satisfying breakfast.

Tips & Variations

For a vegetarian option, omit optional cheese toppings or use plant-based alternatives.

Add cooked sausage or bacon to the hash for an extra protein boost.

Use sweet potato cubes that are uniform in size for even cooking.

If you prefer spicier flavors, increase the cayenne pepper or add a few dashes of hot sauce.

Fresh herbs like cilantro add brightness, but parsley works well for a milder taste.

FAQs

Can I make this recipe vegan?

Yes, replace the eggs with tofu scramble or chickpea flour batter, and use plant-based milk or cream alternatives to keep it vegan-friendly.

Can I prepare the sweet potato hash in advance?

Absolutely. You can cook the hash ahead of time and refrigerate it. When ready to serve, reheat it in a skillet to restore some of the crisp texture before adding freshly cooked scrambled eggs.