Description
Start your day with a delicious and healthy Sweet Potato Breakfast hash featuring tender sweet potatoes, sautéed peppers and onions, perfectly scrambled eggs, and flavorful spices. This easy skillet recipe combines protein and vibrant veggies for a filling and nutritious morning meal.
Ingredients
Scale
Sweet Potato Hash
- 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
Eggs
- 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
- Prepare Sweet Potatoes: Peel and dice the sweet potatoes into roughly ½-inch cubes to ensure even cooking.
- Sauté Onions and Peppers: Heat olive oil in a large skillet over medium heat. Add diced onion and cook 5-7 minutes until softened and translucent. Add diced red and green bell peppers and cook for an additional 3-5 minutes until they begin to soften.
- Add Garlic and Spices: Stir in minced garlic and cook about 30 seconds until fragrant. Add smoked paprika, chili powder, dried oregano, and optional cayenne pepper, mixing well to coat the veggies with the spices.
- Add Sweet Potatoes: Add diced sweet potatoes to the skillet. Season with salt and freshly ground black pepper. Stir everything together thoroughly to combine.
- Cook Sweet Potatoes: Cover the skillet and cook for 15-20 minutes until sweet potatoes are tender and easily pierced with a fork, stirring occasionally to prevent sticking. Add 1-2 tablespoons of water if needed to help steam and prevent browning.
- Crisp Up Hash: Remove the lid and cook for a few more minutes, stirring occasionally, allowing the hash to develop a slight crisp.
- Prepare Eggs: In a medium bowl, whisk eggs and milk or cream with a pinch of salt and pepper until light and frothy.
- Cook Scrambled Eggs: Heat butter or oil in a separate skillet over medium-low heat. Pour in the egg mixture and cook gently, pushing cooked edges toward the center and letting uncooked egg flow underneath until eggs are set but slightly moist.
- Assemble the Meal: Remove eggs from heat once cooked to your preference.
- Serve: Divide sweet potato hash evenly between two plates. Top each with scrambled eggs. Garnish with chopped parsley or cilantro, and add optional toppings like avocado slices, hot sauce, shredded cheese, or sour cream.
- Enjoy Immediately: Serve the breakfast warm for the best flavor and texture.
Notes
- You can adjust the spice level by omitting cayenne pepper for a milder flavor or adding more for extra heat.
- Sweet potatoes can be steamed ahead of time to reduce cooking time.
- Use cream instead of milk for richer scrambled eggs.
- Optional toppings like avocado and cheese add creaminess and extra nutrition.
- For a dairy-free option, substitute milk/cream with almond or oat milk and use oil instead of butter for scrambling eggs.
- This recipe serves two but can be easily doubled for more servings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: sweet potato breakfast, healthy breakfast recipe, sweet potato hash, scrambled eggs, morning meal, gluten free breakfast, easy breakfast skillet
