Sweet Potato & Egg Hash

Our weekends in the Johnson household have become synonymous with a few key things: lazy mornings, the smell of freshly brewed coffee, and without fail, a pan sizzling with our now-famous Sweet Potato & Egg Hash. It started as a simple experiment, a way to use up some leftover sweet potatoes and eggs before they went bad. Little did I know, this humble dish would quickly become a family favorite, requested almost every Saturday and Sunday. Even my picky eaters, who usually turn their noses up at anything vaguely vegetable-adjacent, devour this hash with gusto. There’s something undeniably comforting and satisfying about the combination of sweet roasted potatoes, savory spices, and perfectly cooked eggs. It’s hearty enough to keep us full until lunchtime, yet light enough to leave us feeling energized rather than sluggish. This recipe isn’t just delicious; it’s also incredibly versatile and customizable, easily adaptable to whatever we have on hand. Over time, we’ve tweaked and perfected it, discovering new flavor combinations and cooking techniques that elevate it from a simple breakfast to a truly delightful culinary experience. If you’re looking for a breakfast or brunch that’s both healthy and incredibly flavorful, look no further. This Sweet Potato & Egg Hash is a guaranteed crowd-pleaser, and I’m excited to share our go-to recipe with you. Get ready to transform your mornings!

Ingredients

• Sweet Potatoes: 2 large sweet potatoes, peeled and diced into ½-inch cubes. These form the base of our hash, providing sweetness, fiber, and vibrant color. Choose firm sweet potatoes for the best texture.
• Eggs: 4-6 large eggs. The protein powerhouse of the dish, eggs add richness and satiety. You can cook them sunny-side up, over-easy, or scrambled, depending on your preference.
• Onion: 1 medium yellow onion, diced. Onion adds a savory depth and aromatic base to the hash. Yellow onions are a good all-purpose choice, offering a mild yet distinct flavor.
• Bell Pepper: 1 bell pepper (any color), diced. Bell peppers contribute sweetness, crunch, and extra vitamins. Red, yellow, or orange peppers offer a sweeter taste compared to green peppers.
• Olive Oil: 2 tablespoons olive oil. Used for sautéing the vegetables and adding healthy fats. Extra virgin olive oil is recommended for its flavor and health benefits.
• Spices: 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon cumin, salt and black pepper to taste. This blend of spices creates a warm, savory, and slightly smoky flavor profile that complements the sweet potatoes and eggs perfectly. Adjust spices to your liking.
• Fresh Herbs (optional): 2 tablespoons chopped fresh parsley or cilantro for garnish. Fresh herbs add a vibrant finish and a burst of freshness to the dish. Parsley and cilantro are excellent choices, but you can also use chives or green onions.
• Optional Add-ins: Consider adding cooked sausage, bacon, spinach, kale, black beans, or corn for extra flavor and nutrients. These additions can customize the hash to your preferences and dietary needs.

Instructions

1. Prepare the Sweet Potatoes: Begin by peeling and dicing your sweet potatoes into uniform ½-inch cubes. Consistent size ensures even cooking. Place the diced sweet potatoes in a bowl and drizzle with 1 tablespoon of olive oil. Toss to coat evenly. Season generously with salt, pepper, ½ teaspoon of smoked paprika, ¼ teaspoon of garlic powder, and ¼ teaspoon of onion powder. Toss again to ensure the spices are distributed. Roasting the sweet potatoes separately beforehand can enhance their sweetness and texture, but for a quicker method, you can proceed directly to sautéing.
2. Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet or cast iron pan over medium heat. Once the oil is shimmering, add the diced onion and bell pepper. Sauté for about 5-7 minutes, or until the onions become translucent and the peppers soften slightly. Stir occasionally to prevent sticking and ensure even cooking. Sautéing the onions and peppers first builds a flavorful base for the hash.
3. Add Sweet Potatoes and Cook: Add the seasoned sweet potato cubes to the skillet with the onions and peppers. Spread them in a single layer as much as possible. Cook for 15-20 minutes, stirring occasionally, until the sweet potatoes are tender and slightly browned. Reduce the heat to medium-low if the vegetables start to brown too quickly before becoming tender. Covering the pan for a few minutes can help steam the sweet potatoes and speed up the cooking process if they are taking longer to soften. Check for doneness by piercing a sweet potato cube with a fork; it should be easily pierced.
4. Create Wells for Eggs: Once the sweet potatoes are tender and slightly browned, use a spoon to create 4-6 wells or indentations in the hash mixture. These wells will cradle the eggs as they cook. Make sure the wells are deep enough to prevent the egg whites from spreading too much and to keep the yolks centered.
5. Crack in the Eggs: Carefully crack one egg into each well. Season the eggs with a pinch of salt and pepper. For a richer flavor, you can also add a tiny sprinkle of the remaining smoked paprika to each egg.
6. Cook the Eggs to Your Liking: Cover the skillet and cook for 5-7 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness. For runny yolks, cook for a shorter time; for firmer yolks, cook a little longer. Keep an eye on the eggs to prevent overcooking. If you prefer scrambled eggs, you can gently scramble the eggs into the hash during the last few minutes of cooking, stirring until cooked through.
7. Season and Garnish: Remove the skillet from the heat. Taste the hash and adjust seasoning with salt, pepper, and remaining spices if needed. Sprinkle with chopped fresh parsley or cilantro for garnish, if desired. A squeeze of fresh lemon juice can also brighten the flavors.
8. Serve Immediately: Serve the Sweet Potato & Egg Hash immediately while it’s hot and the eggs are perfectly cooked. Serve directly from the skillet for a rustic presentation or portion onto plates. Enjoy this wholesome and flavorful dish!

Nutrition Facts (per serving, assuming 4 servings)

• Serving Size: Approximately 1 ½ cups
• Calories: 350-400 kcal
• Protein: 15-20g
• Vitamin A: High (from sweet potatoes and bell peppers)

Note: Nutritional values are estimates and can vary based on specific ingredients and serving sizes. These values are approximate and intended for general guidance.

Preparation Time

• Prep Time: 15 minutes (for chopping vegetables and preparing ingredients)
• Cook Time: 30 minutes (for sautéing vegetables and cooking the hash)
• Total Time: 45 minutes (from start to finish)

This Sweet Potato & Egg Hash is a relatively quick and easy meal to prepare, perfect for busy mornings or a weekend brunch. The majority of the time is spent cooking the sweet potatoes until tender.

How to Serve

This versatile Sweet Potato & Egg Hash can be enjoyed in numerous ways, making it suitable for various meals and preferences. Here are some serving suggestions:

• Classic Breakfast/Brunch: Serve the hash as is, directly from the skillet or plated individually. The combination of sweet potatoes, eggs, and vegetables makes it a complete and satisfying breakfast or brunch.
• With Toast or Bread: Serve alongside whole-wheat toast, sourdough bread, or English muffins for added carbohydrates and to soak up any runny egg yolk. Toasted bread adds a pleasant textural contrast.
• Topped with Avocado: Add slices of fresh avocado or a dollop of guacamole for extra healthy fats, creaminess, and flavor. Avocado complements the savory and slightly spicy hash beautifully.
• With Hot Sauce: For those who like a bit of heat, offer a side of your favorite hot sauce. Sriracha, Tabasco, or a smoky chipotle sauce would all work well.
• Alongside Yogurt or Sour Cream: A dollop of plain Greek yogurt or sour cream can add a cool and tangy contrast to the warm, savory hash.
• As a Bowl Meal: Create a breakfast bowl by layering the Sweet Potato & Egg Hash over a bed of quinoa, brown rice, or cauliflower rice. This enhances the dish’s heartiness and nutritional value.
• With a Side Salad: Balance the richness of the hash with a light and refreshing side salad. A simple green salad with a vinaigrette dressing would be perfect.
• In Breakfast Burritos or Tacos: Spoon the Sweet Potato & Egg Hash into warm tortillas for delicious breakfast burritos or tacos. Add cheese, salsa, or other desired toppings.

Additional Tips

To make your Sweet Potato & Egg Hash even more delicious and versatile, consider these helpful tips:

1. Roast the Sweet Potatoes for Deeper Flavor: For an even richer and sweeter flavor, roast the diced sweet potatoes in the oven at 400°F (200°C) for 20-25 minutes before adding them to the skillet. Roasting caramelizes the natural sugars in the sweet potatoes, enhancing their taste and texture. Toss them with olive oil and spices before roasting.
2. Customize Your Spice Blend: Feel free to adjust the spices to your personal preferences. Add a pinch of red pepper flakes for heat, oregano or thyme for an earthy flavor, or curry powder for an exotic twist. Experiment with different spice combinations to find your favorite.
3. Add Greens for Extra Nutrients: Boost the nutritional value and add vibrant color by incorporating leafy greens like spinach, kale, or arugula. Stir in a handful of chopped greens during the last few minutes of cooking until they wilt.
4. Incorporate Protein for a Heartier Meal: Make the hash even more substantial by adding cooked protein. Diced cooked sausage, bacon, chorizo, or shredded chicken can be added to the skillet along with the sweet potatoes. For a vegetarian option, consider adding black beans or chickpeas.
5. Use Different Types of Onions and Peppers: Experiment with different types of onions and peppers for varied flavors. Red onions are sweeter than yellow onions, and shallots offer a more delicate flavor. Try using poblano peppers for a mild heat or jalapeños for a spicier kick.
6. Make it Ahead for Meal Prep: Prepare the sweet potato and vegetable hash base ahead of time and store it in the refrigerator for up to 3 days. When ready to serve, simply reheat the hash in a skillet and cook the eggs fresh. This makes it a great option for meal prepping breakfasts or lunches.
7. Don’t Overcrowd the Pan: When sautéing the vegetables, ensure they are spread in a single layer as much as possible. Overcrowding the pan can lead to steaming instead of browning. If necessary, cook the vegetables in batches.
8. Adjust Egg Doneness to Your Preference: Cook the eggs to your desired level of doneness. For runny yolks, cook for a shorter time. For firmer yolks, cook longer. You can also cover the pan for a shorter time to cook the whites more quickly while keeping the yolks runny. If you prefer scrambled eggs, gently scramble them into the hash during the last few minutes of cooking.

Frequently Asked Questions (FAQ)

Q1: Can I make this Sweet Potato & Egg Hash vegetarian or vegan?

A: Yes, this recipe is naturally vegetarian. To make it vegan, simply omit the eggs. You can add crumbled tofu or tempeh to provide a protein source and similar texture. Season the tofu or tempeh with the same spices used for the hash.

Q2: Can I use frozen sweet potatoes for this recipe?

A: While fresh sweet potatoes are recommended for the best texture and flavor, you can use frozen diced sweet potatoes in a pinch. Thaw them slightly before adding them to the skillet and be mindful that they may release more moisture during cooking, so you might need to cook them slightly longer to evaporate excess water and achieve browning.

Q3: How do I store leftover Sweet Potato & Egg Hash?

A: Store leftover Sweet Potato & Egg Hash in an airtight container in the refrigerator for up to 3 days. It’s best to store the hash and eggs separately if possible, as the eggs can become rubbery upon reheating. However, if stored together, reheat gently in a skillet over medium-low heat or in the microwave until heated through.

Q4: Can I add cheese to this hash?

A: Absolutely! Cheese can be a delicious addition to Sweet Potato & Egg Hash. Sprinkle shredded cheddar cheese, Monterey Jack, feta, or goat cheese over the hash during the last few minutes of cooking, allowing it to melt and get gooey.

Q5: Is this recipe gluten-free?

A: Yes, Sweet Potato & Egg Hash is naturally gluten-free, as it is made with whole, unprocessed ingredients that do not contain gluten. Always double-check the labels of your spices and any optional add-ins to ensure they are also certified gluten-free if you have a strict gluten-free diet.

Q6: Can I make this recipe ahead of time for a larger group?

A: Yes, you can prepare the sweet potato and vegetable hash base ahead of time for a larger group. Cook the hash in a large skillet or roasting pan. When ready to serve, you can either cook eggs to order or scramble a large batch of eggs separately and add them to the reheated hash. Keeping the hash warm in a slow cooker on the “warm” setting can be helpful for serving a crowd.

Q7: What are some other vegetables I can add to this hash?

A: The possibilities are endless! Feel free to add other vegetables you enjoy or have on hand. Good options include: zucchini, mushrooms, broccoli florets, cauliflower florets, Brussels sprouts, corn, or black beans. Adjust cooking times as needed depending on the type of vegetables you add.

Q8: Can I cook the eggs directly in the oven with the hash?

A: Yes, you can bake the eggs with the hash for a hands-off approach. After the sweet potatoes are tender, create wells in the hash, crack in the eggs, and bake in a preheated oven at 375°F (190°C) for 10-15 minutes, or until the eggs are cooked to your liking. This is a great method for cooking multiple servings at once.

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