Sweet Potato Breakfast Hash

sweet potato hash with a sunny-side up egg on top

Try this warm, delicious recipe perfect for a fall morning at home.

Ingredients

  • 3 medium sweet potatoes, diced
  • 1 medium Granny Smith apple, diced
  • 1 tablespoon olive oil
  • ½ yellow onion, diced
  • 2 clove garlic, minced
  • 2 red or yellow bell peppers, diced
  • 1 jalapeño, diced (optional)
  • 2 green onions, sliced
  • 4 large eggs
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper (to taste)
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon smoked paprika

Directions

  1. Heat olive oil in a large skillet over medium-high heat. Add diced sweet potatoes, cover and occasionally stir for 10-12 minutes or until they begin to soften. For larger sweet potatoes, boil diced potatoes for 5 minutes before transferring to skillet.
  2. Add diced yellow onion, diced apple, diced bell pepper, and minced garlic. Continue to cook for 3-5 minutes or until onions become translucent. Add diced jalapeno pepper if using.
  3. Add cayenne pepper, smoked paprika, chopped rosemary and thyme, cover and continue cooking for 5 minutes or until sweet potatoes are tender.
  4. Make 4 wells in vegetable mixture far from the edge of the skillet but not close enough for eggs to touch and crack 1 egg into each well. Cover and cook for 5 minutes or until eggs are cooked to your liking.
  5. Garnish with green onion slices and serve.

Serving Information

4 servings

Nutrition Information

261 calories, 12 g total fat, 31.4 g carbs, 5.7 g fiber 8.8 g protein, and 197 mg sodium per serving