Sweet potato hash is a great, healthy choice for breakfast. Sweet potato hash with poached eggs is even better. Everything is better with a drippy egg.
I realized, while browsing through the past few recipes that I’ve posted, that I haven’t shared an actual meal with you in quite some time. Blame it on the impending spring/summer season. I’ve had cocktails and desserts on the brain. But even so, there is still a need for a good, filling meal every now and then. And since breakfast is the most important meal of the day, let’s start there.
Now, it’s no secret that I am a HUGE fan of eggs. All eggs. In every form. Do you remember the scene from Runaway Bride when Richard Gere gives Julia Roberts a hard time because she doesn’t know how she likes her eggs? Well, I can feel her pain. Not because I’ve run from marriage and the alter multiple times but because I have no idea what my favorite kind of eggs are. I don’t discriminate. I love them all.
And I am a firm believer that if you toss an egg on top of anything, it will make it instantly taste better. Luckily, this sweet potato hash can stand on its own. The potatoes are just a touch sweet, with enough onion and bell pepper flavor to take them in a southwestern route. It’s hearty and filling without being overly heavy. Now, toss on that egg for a little drippy goodness and an extra hit of protein and you’re good to go.
Ingredients
- 1 Tbsp. olive oil
- 1 clove garlic
- 1 sweet potato, peeled and diced into 1 inch cubes
- 1 yellow onion, diced
- 1 ½ green bell peppers, diced
- 2 eggs
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees.
- Heat oil in a sauce pan over medium. Add in garlic and cook until fragrant, about 30 seconds.
- Add in onion and bell pepper and sauté until soft, about 3 minutes.
- Add in potatoes and stir well to combine. Press the mixture down a bit so the potatoes can soften and brown.
- Cook for approximately 6 minutes, then flip the potatoes. Cook for about 6 minutes on the other side then place the entire pan in the oven for 10 minutes until the potatoes are completely cooked through.
- While they cook, heat water in a sauce pan over high heat.
- Crack two eggs into small dishes. Once the water is boiling, use a slotted spoon and swirl the water, creating a whirl pool. Place the eggs into the whirl pool, cover the pot and remove from heat.
- Cook the eggs for 2 ½ minutes.
- Remove the hash from the oven carefully and separate on two plates. Use a slotted spoon and carefully remove the eggs, placing one on each plate. Sprinkle with salt and pepper.
My husband is a huge egg fan too. He thinks they should be on anything too. He would love this recipe.
Nice! My husband hates eggs but I still love him, despite that flaw. 😉
This is one of my go-to weeknight meals, actually. I love breakfast for dinner and I always have sweet potatoes and eggs available.
Yes! I love that you eat this for weeknight meals! I do too, when I need something fast.
Hahah I am also a firm believer that a runny egg on top of anything will make it better!! This looks delicious – my perfect weekend brunch dish! (I would do breakfast for dinner but the husband is adamantly against that! boooooo).
Your husband and my husband should form a team called “The Lame Guys Who Don’t Like Brinner”. Because my husband also hates breakfast for dinner. What is with that?!
I love eggs in almost all forms, too! And sweet potatoes — I just recently discovered that I like them (long story!), but now I eat them any chance I get. My fiancé will be thrilled when I make this recipe!
Omg, you just discovered sweet potatoes? Friend, there is a whole wide world of recipes that are open to you now! This is just the tip of the iceberg!
I love eggs too!! They are the best! This looks absolutely delicious!
Eggs really ARE the best!
I also believe that eggs make it better! This sizzling, scrumptious hash looks right up my alley for this weekend’s breakfast! I’d love to try your recipe, Kim.
If you try it, let me know your thoughts! It’s one of my favorite breakfasts, to be sure.
I make something similar to this multiple times a week..for breakfast AND dinner! I love to add some brussels sprouts in mine and sometimes bacon(mmmm bacon!) but I love that you used green peppers. I’m gonna have to try that soon!
Omg! Brussels sprouts and bacon!? WHAT?! THat sounds beyond amazing!
Haha oh my goodness! You are in my brain! I just made a similar sweet potato hash last week! I’ve never tried to poach an egg before because I’m always too intimidated! Yours looks gorgeous!
Ok, you can TOTALLY do a poached egg! I’ve seen your work. A poached egg will be a piece of cake for you, I know it!