Sweet Potato Hash with Poached Eggs

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.

Sweet Potato Hash with Poached 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. ​

Sweet Potato Hash with Poached Eggs

Prep Time: PT10 minutesM

Cook Time: PT20 minutesM

Yield: 2 servings


  • 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


  1. Preheat the oven to 350 degrees.
  2. Heat oil in a sauce pan over medium. Add in garlic and cook until fragrant, about 30 seconds.
  3. Add in onion and bell pepper and sauté until soft, about 3 minutes.
  4. Add in potatoes and stir well to combine. Press the mixture down a bit so the potatoes can soften and brown.
  5. 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.
  6. While they cook, heat water in a sauce pan over high heat.
  7. 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.
  8. Cook the eggs for 2 ½ minutes.
  9. 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.

16 thoughts on “Sweet Potato Hash with Poached Eggs

  1. 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?!

    • 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!

  2. 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!

  3. 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!

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