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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Serving Size: one normal portion
- Calories: 400
- Protein: 20g