Sweet Potato Hash with Eggs

This healthier sweet potato hash with eggs is perfect for breakfast, brunch or even dinner. Ready in 25 minutes, it’s an easy weeknight meal!

Once you’ve learned how to poach an egg, there are infinite possibilities for using it. And what better a way than for brinner? (That’s breakfast for dinner, for those of you unfamiliar with this fine concept!). This sweet potato hash with eggs recipe is perfect for brinner: or breakfast or brunch for that matter! The sweet potatoes add a light sweetness that compliments the other ingredients perfectly. Add a creamy egg yoke to the top and you’ve got a satisfying weeknight brinner! While it was a bit more effort than our typical skillet meal, I’d definitely try it again…and maybe add a waffle for dessert?

Related: Homemade Hash Browns | Sweet Potato Hash Browns

How to make sweet potato hash with eggs

We’ve put a healthier twist on the typical potato hash recipe by boiling the potatoes before letting them crisp up in a pan. You’ll only need a drizzle of olive oil to prevent the onions and cooked potatoes from sticking, and you won’t have to babysit this dish once everything is added to the pan. To get perfectly crispy potatoes, spread them out in the pan and let them cook for a few minutes without stirring them. If you stir the mixture too frequently, everything will mush together and the potatoes won’t have a chance to form the golden brown crust you’re looking for.

This easy sweet potato hash with eggs becomes a full meal by adding the poached egg, or you can serve it alongside pancakes or waffles for a truly epic brinner spread. Feel free to add in extra veggies to make this hash your own. A little garlic would be good in this recipe, but it should be added near the end of the cooking time so that it doesn’t burn. You can also play around with using different kinds of potatoes and onions, drizzling on a little hot sauce or even Yum Yum sauce, and so on.

This sweet potato hash is best enjoyed right away while the potatoes are still crispy, but the leftovers can easily be reheated in a skillet with a little oil. If you have leftover poached eggs, unfortunately there’s really no good way to reheat a poached egg. So you’ll have to make sure to gobble them up!

Looking for more vegetarian sweet potato recipes?

Outside of this sweet potato hash with eggs recipe, here are a few more sweet potato recipes we love:

• Instant Pot Thai Sweet Potatoes with Peanut Drizzle
• Mexican Loaded Sweet Potato Fries
• Loaded Sweet Potato Skins with Pinto Beans
• Garlic and Chive Mashed Sweet Potatoes
• All-Star Sweet Potato Chili

This recipe…

This sweet potato hash with eggs recipe is vegetarian and gluten-free.

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Sweet Potato Hash with Eggs

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This healthier sweet potato hash with eggs is perfect for breakfast, brunch or even dinner. Ready in 25 minutes, it’s an easy weeknight meal!

• Author: a Couple Cooks
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 medium red potatoes
• 1 large sweet potato
• 1 red pepper
• 1 medium red onion
• 3 green onions
• 4 eggs
• Kosher salt
• Fresh ground pepper
• Olive oil

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Instructions

1. Peel the red potatoes and sweet potato and chop them into ½ inch chunks. Place the potatoes in a pot and cover with water. Bring the water to a boil, then lower it to a simmer and cook about 10 minutes until the potatoes are tender. Drain the potatoes.
2. Prepare the ingredients and equipment for the poached eggs.
3. While the potatoes are cooking, dice the red pepper and red onion. Chop the green onion.
4. When the potatoes are finished boiling, heat about 2 tablespoons olive oil in a large skillet at medium high. Saute the red pepper and red onion for 3 minutes. Add the potatoes spread them into a thin layer. Cook until the potatoes start to brown, about 7 minutes.
5. Poach the eggs and set aside while the potatoes are browning.
6. Add the green onion to the potatoes and cook a few minutes more, until the onion is soft and the potatoes start to fall apart. Add salt and pepper to taste. Serve topped with a poached egg.

Notes

Adapted from Vegetarian Food Made Fast