Sweet potato breakfast hash with eggs has become our new favorite recipe for both breakfast AND dinner. Yes, that’s right, dinner. My sweet potato hash consists of seasoned tender sweet potatoes, red onions, baby spinach, sometimes ham, herbs, and runny baked eggs. A slightly sweet and savory twist on your classic hash.
We love this recipe because it’s simple, delicious, and filling. I’m obsessed with sweet potatoes so we always have a few in our pantry. Sweet potato hash is our go-to lazy dinner when we have nothing left in the house or we’re too lazy to cook anything more involved.
Sweet Potato Consistency
The most important thing to nail in this recipe is the proper sweet potato texture. I always pre-microwave the sweet potatoes for 3-4 minutes before dicing and sauteing in the pan. This speeds up the cooking process and ensures the potatoes are tender without being mushy.
If you start with totally raw sweet potatoes, they will burn before they are soft enough to actually eat. When you remove the potatoes from the microwave, ensure they’re starting to soften yet firm enough to dice without mashing them. A sharp knife helps!
Sweet Potato Hash Ingredients and Substitutions
Every time I make breakfast hash it changes a little bit. I incorporate different spices, veggies, and protein depending on what I have on hand. Hash is a great excuse to use up odds and ends left in the fridge! This recipe is best served with hot sauce (I like Cholula), ketchup, or even sliced avocado.
- Protein: Ham, bacon, breakfast sausage, or even sweet Italian sausage are among favorites. Doesn’t matter if it’s in ground or chopped form. Smaller diced meats are always best. Feel free to omit alltogether.
- Veggies: Red onion, yellow onion, green onion, carrots, peppers, jalapeno, mushrooms, or spinach. I always use onion as a staple and mix in a few others depending on what I have. I prefer poblano peppers over bell pepper for extra flavor and a touch of heat.
- Spices: I always use garlic powder and paprika. It’s my favorite blend of seasoning for potatoes and homemade sweet potato fries. Anything smokey such as bacon salt or chipotle pepper is a nice compliment to the sweet potatoes. Salt and pepper makes everything pop!
More Breakfast Recipes You’ll Love
- Corned beef hash
- breakfast skillet
- Cheesy tater tot breakfast casserole
- Sweet potato hash browns
- Fancy baked French toast
- Almond Dutch baby
- Sausage cheese and spinach quiche
My sweet potato hash consists of seasoned tender sweet potatoes, red onions, baby spinach, sometimes ham, herbs, and runny baked eggs.
- 2 large sweet potatoes ( I leave the skin on)
- 4–6 eggs
- 1–2 cups baby spinach
- 1/2 cup diced ham (or bacon)
- 1 medium red onion, diced
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons minced fresh parsley
- salt and pepper, to taste
- Olive oil, for cooking
- Optional hot sauce, ketchup, and chopped avocado for serving
- Preheat oven to 400°F. Pierce potato skins and place in the microwave for 3-4 minutes, flipping halfway through. You want the potatoes to feel softened yet still firm enough to cut into small cubes (think almost ripened avocado). Let rest for 2-3 minutes before cutting. Dice potatoes into small half-inch cubes (slightly smaller is best).
- Heat a splash of oil in an oven-safe skillet over medium heat. Add onions and season with salt and pepper. Cook until softened, about 3 minutes. Add Spinach and ham, cook for 1-2 additional minutes or until spinach has wilted.
- Add potatoes to the skillet with an additional splash of olive oil. Gently toss to mix everything together. Generously season with garlic powder, paprika, salt, and pepper. Let cook for 3-4 minutes, tossing occasionally. If potatoes feel too firm, leave the skillet covered to retain the steam.
- Create 4 small wells in the hash using the mash of a spoon. Crack the eggs into the well and immediately place the skillet in the oven (uncovered). Bake for 7-10 minutes or until egg whites are no longer translucent. Garnish with fresh parsley and serve with sliced avocado and hot sauce
This cooking method yields sweet potatoes that are soft yet firm enough to retain their shape. Overcooked sweet potatoes still taste good, they just tend to break down in the pan and clump together.
Check the post writeup for substitutions or other inspiration.
- Serving Size: 1/4
- Calories: 218
- Sugar: 5.5g
- Sodium: 458mg
- Fat: 13g
- Saturated Fat: 2.9g
- Carbohydrates: 16.4g
- Fiber: 3.1g
- Protein: 10.2g
- Cholesterol: 173mg
Keywords: sweet potato hash, breakfast hash, hash with eggs, brunch recipes