This sweet potato hash with eggs, simple one-pan dish, is possibly one of the most nutritious breakfast, brunch or lunch recipes going. This vegetarian hash is packed with sweet potatoes, herbs, spices and eggs for a dish that’s loaded with vitamins, minerals, and protein. It is an easy, flavourful, hearty, healthy sweet potato breakfast recipe that is ready in under 35 minutes! What’s more, it is a nutritiously balanced meal that is surprisingly low-budget too.
This recipe is packed with flavour, fibre, and nutrients – perfect to make for your family. The sweet potato alone provides high levels of vitamin A, B6, C, E, and several minerals, including potassium, calcium, magnesium, not to mention fibre! It’ll also keep you satisfied for hours!
What does this sweet potato hash with eggs recipe taste like?
Simply put, a party of flavours in your mouth! The sweetness from the potatoes is perfectly complemented by the herbs and spices along with the fried eggs and tanginess of the feta cheese. If your family likes a variety of flavours and wants a breakfast, brunch or lunch that tastes exotic and fancy – this is the recipe for you.
What should you serve with sweet potato hash and eggs?
Serve with ripe vine tomatoes and feta cheese, as seen in the photo below. You can also serve this with any other vegetables you or your family want. The feta cheese can be substituted for another type of cheese although the tanginess of this type really does go well with the sweetness, spice and herby sweet potato hash and eggs. Wash this meal down with a cup of tea, coffee or any other warm beverage of your choice.
Look at this healthy plate of colours!
I chopped 4 small sweet potatoes in 30 seconds using this Vegetable chopper . If your time is limited, like mine, and you want to work smart in the kitchen, this is the tool for you!
A photo of the sweet potatoes with olive oil, herbs and spices and a dash of water to thoroughly cook through every single chunk. A non-stick pan is essential for this recipe.
Once you’ve cooked your sweet potato hash, keep the same pan and fry your eggs with no addition to the pan. The herbs, spices and moisture from the potatoes should remain in the pan and the eggs will pick up these wonderful flavours.
What ingredients you’ll need for this recipe:
- Sweet potatoes
- Eggs
- Vine ripened tomatoes (optional)
- Feta cheese (optional)
- Olive oil
- Ground cumin
- Cayenne pepper
- Dried garlic
- Dried ginger
- Himalayan pink salt
How should I store sweet potato hash with eggs leftovers?
Any leftover sweet potato hash can be stored in an airtight container in the fridge for 2 days. You can also freeze this for up to 2 months. Ensure that you allow this to naturally defrost in the fridge the night before, and then reheat. The eggs should always be freshly fried with this recipe.
If you try this recipe, please let me know in the comments below and/or tag me on Instagram so I can see your creations. I love hearing from you!
FAQs
Do I have to peel the sweet potatoes?
You don’t have to but it is recommended that you do for this recipe. I used this easy vegetable peeler * and it took me just 1 min to peel 4 small sweet potatoes (standing over a bin – saves tidying up afterwards!).
How do I cut the potatoes evenly and save time?
Vegetable chopper * This amazing tool – such an easy, time saving kitchen hack. I used this vegetable chopper in this recipe and it literally took me 30 seconds to achieve these small cubed sweet potatoes from 4 small potatoes. Mind-blown, right?! You can use this for multiple purposes and it’s a kitchen tool I swear by.
How can I cook the sweet potatoes without them sticking to the pan and without adding more oil?
Non-stick pan * and some water. Once the olive oil has been absorbed by the sweet potatoes, add approximately 15 ml of water, stir and then place the lid on your pan. There won’t be a loss of flavour. Instead, the sweet potatoes will be nice and tender with a lot of flavour.
Now, onto the recipe..
Sweet Potato Hash With Eggs
Equipment
- 1 Non-stick pan
- 1 Vegetable peeler
- 1 Vegetable chopper
- 1 Wooden spoon
Materials
- 4 small Sweet potatoes
- 8 medium Eggs
- 2 tbsp Olive oil
- 4 small Vine ripened tomatoes (optional)
- 80 grams Feta cheese (optional)
Herbs, spices, salt
- 3 tsp Ground cumin
- 2 tsp Cayenne pepper
- 2 tsp Dried garlic
- 2 tsp Dried ginger
- 2 tsp Himalayan pink salt
Instructions
- Peel the sweet potatoes, cut them in half and then chop them using the vegetable chopper. If cutting by hand using a knife, ensure they're cubed evenly/
- Heat your pan with olive oil over a medium heat then add in your herbs, spices and salt. Allow to cook for a minute.
- Add in your cubed potatoes and ensure that the oil, herbs, spices and salt evenly coat the sweet potatoes. Cook and stir until the oil is fully absorbed (approx. 10 mins). Then add in water and place the lid on top for 5 mins.
- Stir the potatoes using your wooden spoon for another 5 mins, add a little more water and then place the lid on top again for another 5 mins. Check one cube to see it has fully cooked through – it should be easy to cut into using a knife.
- Remove the sweet potato hash into a plate and in the same pan, crack open our eggs and fry until they're done to your preference.
- Plate up up the eggs and sweet potato hash and serve with optional tomatoes and feta cheese. Enjoy!
Notes
- Use a non-stick pan and water otherwise, the sweet potato can stick to the pan and become a mess.
- You can omit oil from the recipe entirely, using water in its place. However, the sweet potato hash will lose some of the flavour profile that this recipe achieves.
- Chop the potatoes evenly that way, they’ll cook evenly too. See my reference above to the vegetable chopper – such a neat kitchen hack!
*This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links. This is at no extra cost to you.
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