Sweet Potato Hash
Updated March 05, 2020
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There’s a divide that usually happens at the breakfast table—team sweet and team savory. I like both and that is why this sweet potato hash is perfect!
This dish is perfect because it calls for mixing together caramelized onions and peppers with roasted sweet potatoes for a hearty hash, then topping it off with sautéed greens, eggs, and sliced avocado. It’s a great way to get in your veggies first thing, and for fueling a busy morning when you might not have time to stop to enjoy a proper lunch. I also love serving the hash for dinner. This one skillet hash is great anytime of the day!
Two Peas & Their Pod Cookbook
This recipe is in the breakfast chapter of our cookbook, the Two Peas & Their Pod Cookbook, and it is one of my favorite recipes. It is hearty, healthy, easy to make, and our boys love it too! I am always looking for ways to get them to eat more veggies and they love this one!
Our cookbook has a lot of veggie loaded recipes that are easy and family friendly. Our book also has super decadent recipes that are meant for special occasions and sharing. We are all about balance and our book has a good mix of recipes, something for everyone! The recipes are made with every day ingredients and are very approachable. If we can make them, you can make them:) Our goal was to create a cookbook that was filled with recipes you would make not just once, but over and over again! Check out our cookbook here!
How to Make Sweet Potato Hash
I love that this is an easy one skillet meal! It is a favorite at our house because it is so simple and the flavors are incredible!
- Preheat the oven to 425°F.
- Bring a large pot of salted water to a boil. Add the sweet potatoes and cook until fork-tender, this will take 5 to 7 minutes. Drain well and pat the potatoes dry with a paper towel or clean dish towel.
- In a large oven-safe skillet, heat the olive oil over medium-high heat. I like to use a cast iron skillet. Add the sweet potatoes, spreading them out in an even layer. Reduce the heat to medium and cook for 5 to 7 minutes, stirring occasionally, until evenly browned. Add the onion and peppers and cook for 5 minutes longer, until softened. Stir in the garlic and chopped kale and cook for 2 minutes. For this recipe, I like to use Lacinato Kale (Dino Kale) but use your favorite. And if you don’t like kale, you can use spinach. Season with salt and pepper to taste.
- Turn off the heat and make four indentations in the hash to make room for the eggs. Crack an egg into each indentation. Transfer the skillet to the oven and bake for 10 to 15 minutes, until the eggs are set.
- Top the hash with the avocado slices, sprinkle with salt and pepper, and serve immediately. We like to serve hot sauce and pico de gallo on the side.
What to Serve with Sweet Potato Hash
You really don’t need anything else because this sweet potato hash is so hearty and filling BUT if you want to go all out, you can serve the following on the side:
- Toast or grilled bread (goes great with the runny eggs)
- Biscuits
- Blueberry Scones
- Bacon or Sausage
- Smoothie
- Fruit
- Banana Muffins
More Egg Recipes:
- Baked Eggs with Spinach
- Caprese Eggs Benedict
- Polenta Rounds with Fried Eggs
- Bacon Potato Egg Casserole
- Avocado Toast with Eggs, Spinach, and Tomatoes
- Caprese Breakfast Casserole
Sweet Potato Hash
Ingredients
- 1 large sweet potato, peeled and diced (about 2 cups)
- 2 tablespoons extra-virgin olive oil
- 1/2 large red onion, diced
- 1 red bell pepper, cored, seeded, and diced
- 1 yellow bell pepper, cored, seeded, and diced
- 2 garlic cloves, minced
- 2 cups packed chopped kale, stems and ribs removed
- Kosher salt and freshly ground black pepper, to taste
- 4 large eggs
- 1 large ripe avocado, pitted, peeled, and sliced
Instructions
- Preheat the oven to 425°F.
- Bring a large pot of salted water to a boil. Add the sweet potatoes and cook until fork-tender, 5 to 7 minutes. Drain well and pat dry with a paper towel.
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the sweet potatoes, spreading them out in an even layer. Reduce the heat to medium and cook for 5 to 7 minutes, stirring occasionally, until evenly browned. Add the onion and peppers and cook for 5 minutes longer, until softened. Stir in the garlic and chopped kale and cook for 2 minutes. Season with salt and pepper to taste.
- Turn off the heat and make four indentations in the hash to make room for the eggs. Crack an egg into each indentation. Transfer the skillet to the oven and bake for 10 to 15 minutes, until the eggs are set.
- Top the hash with the avocado slices, sprinkle with salt and pepper, and serve immediately.