Savory Sweet Potato Breakfast Hash: A Flavorful Morning Boost
Savory Sweet Potato Breakfast Hash offers a delightful mix of sweet potatoes, peppers, and spices, making it a must-try breakfast dish.
Equipment
- Skillet
- Pot
Ingredients
For the Base
- 2 medium sweet potatoes Butternut squash makes a great substitute for similar texture.
- 1 tablespoon olive oil You can swap this with avocado oil or butter for a different flavor.
- 1 small onion Shallots can be used if you prefer a milder taste.
- 1 piece bell pepper Jalapeño can be used for extra heat if desired.
For Flavor
- 2 cloves garlic Garlic powder serves well if fresh isn’t available.
- 1 teaspoon smoked paprika Regular paprika or chili powder can substitute for less intensity.
- 1/2 teaspoon ground cumin Optional for those who prefer a milder flavor.
- to taste salt
- to taste pepper
For Protein (Optional)
- 4 large eggs Omit for a vegan option or consider a tofu scramble instead.
For Garnish
- Fresh herbs Feel free to use any fresh or dried herbs you enjoy.
Instructions
How to Make Savory Sweet Potato Breakfast Hash
- Bring a pot of water to a boil and add the diced sweet potatoes. Cook for 5-7 minutes until they are slightly tender, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and bell pepper, sautéing for about 5 minutes until they soften. Mix in the garlic, smoked paprika, cumin, salt, and pepper, and cook for another minute to release the aromas.
- Gently add the boiled sweet potatoes to the skillet, stirring to combine them with the sautéed vegetables. Cook for 10-15 minutes, occasionally stirring, until the sweet potatoes turn golden and crispy on the edges.
- While the hash is cooking, heat another skillet over medium heat. Cook the eggs to your desired doneness—sunny-side up or over-easy works wonderfully atop the hash.
- Once everything is cooked, plate the sweet potato breakfast hash, topping it with eggs if using. Finish with a sprinkle of fresh herbs and, optionally, a few avocado slices for added creaminess.
Notes
Make the hash ahead and store it in an airtight container. It keeps well for up to 3 days in the fridge; simply reheat in a skillet.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 120IUVitamin C: 50mgCalcium: 6mgIron: 10mg
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