In a breakfast rut? Whip up this easy Sweet Potato Hash then load it up with your favorite toppings!
For whatever reason, my breakfast game has gone downhill lately.
I used to love making breakfast–even on weekdays! That’s commitment, folks.
Lately, it’s been nothing but plain bagels and bowls of honey bunches of oats with almonds. With the exception of the past few weeks, I hadn’t eaten cereal in at least five years.
Maybe it’s the change in seasons, but I’ve been feeling lethargic and lazy in the mornings. It takes all I have to even make a cup of coffee, pour myself a bowl of cereal, and sit down in front of the computer to check my email.
Sometimes it feels amazing to me that I used to get up every morning and commute. To an office. In slacks.
This morning I went to the liquor store at 10am in sweatpants and slippers. I was the best dressed person in the place, but still.
Oh, and in case you were wondering, I was picking up a bottle of potato vodka for the fresh cranberry vodka cocktails I shared last week. Pinky swears.
Right, so I think I need to reclaim my mornings, starting with breakfast.
Enter: sweet potato hash.
I can hardly think of a time where I would prefer regular potatoes to sweet potatoes, and hash is no exception.
But wait. Isn’t it supposed to be “loaded” hash?
Ah, that’s better!
All my favorites are here: cherry tomatoes, pickled jalapeno, sour cream, cotija cheese, avocado, and cilantro.
Basically, you just saute some sweet potato, peppers, and onions until soft, then crack in a few eggs. Pop the sweet potato hash into a hot oven and take it out when the eggs are set. Top as desired.
Today I felt like custardy egg yolks. Oh, heck yes.
A few tips:
First, make sure you dice the sweet potatoes to very small pieces. They cook faster this way, and more closely resemble your typical hash.
Second, working one egg at a time, crack an egg into a small bowl then slide it into the pan. It’s heartbreaking when you accidentally break a yolk while cracking an egg directly into the pan.
Third, be sure to prep all of your toppings BEFORE the sweet potato hash goes into the oven. Once those eggs are done you’ll want to toss the toppings on and dig in right away so the eggs are hot.
Go forth and breakfast!
Here’s Your Recipe!
For the Hash
- 2 tablespoons grapeseed oil
- 4 cups 1/4-inch diced sweet potato
- 1 cup diced yellow onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 eggs
Toppings of Choice
- Diced avocado
- Sour cream
- Cotija cheese
- Halved cherry tomatoes
- Pickled jalapeno slices
- Chopped fresh cilantro
- Preheat the oven to 400 degrees Fahrenheit.
- Heat the oil in a 10" cast-iron* skillet over medium heat. Once the oil is shimmering, add the sweet potatoes and spread out into a single layer. Allow to cook until browned on the bottom, about 3 to 4 minutes. Add the onion, bell peppers, salt, and pepper. Continue cooking, turning the contents of the pan as they brown, until the sweet potato is fork-tender (about 8 to 10 minutes).
- Meanwhile, begin preparing any garnishes or toppings you plan to use (dice the avocado, crumble the cotija, halve the tomatoes, etc.)
- Once the sweet potatoes are tender, turn off the heat and make four small holes in the hash; crack one egg into each hole and season with salt and pepper. Carefully transfer the skillet to the preheated oven; bake for 5 to 10 minutes, until the eggs are cooked to your liking.
- Finish preparing any toppings while the hash is in the oven; carefully remove the skillet from the oven once the eggs are done. Garnish with your toppings of choice and serve at once.
*Or other oven-safe skillet
Amount Per ServingCalories 18 Protein 4g