Name: Sweet Potato Hash with Scrambled Eggs
Prep time: 10 min
Cook time: 20 min
Total time: 32 min
Yield: 3
Cuisine: American
Ingredients: ¼ tsp black pepper; ½ tsp garlic powder; ½ tsp salt; 1 medium bell pepper, diced; 1 small onion, finely chopped; 1 tsp paprika; 2 medium sweet potatoes, peeled and diced; 2 tbsp chopped fresh parsley (optional); 2 tbsp olive oil; 4 large eggs

This Sweet Potato Hash with Scrambled Eggs combines crispy sweet potatoes with fluffy eggs in a savory mix. Quick to prepare, it’s a nutritious, colorful breakfast or brunch option packed with flavor and wholesome ingredients.

Why You’ll Love This Recipe

This sweet potato hash with scrambled eggs is a vibrant, nutrient-packed breakfast that’s as delicious as it is satisfying. The crispy, naturally sweet potatoes pair perfectly with fluffy, protein-rich eggs, creating a hearty dish that’s quick to whip up and ideal for busy mornings or weekend brunches. Loaded with vitamins and customizable with your favorite spices or toppings, it’s a wholesome, gluten-free option that supports a healthy lifestyle. Perfect for meal prep or a solo treat, it offers a warm, comforting start to the day with bold flavors and minimal effort.

Recipe Tips and Tricks

Dice Evenly: Cut sweet potatoes into uniform cubes for even cooking.
Parboil for Speed: Lightly boil sweet potatoes to soften before frying.
Use High Heat: Cook hash on medium-high to get a crispy texture.
Scramble Gently: Stir eggs slowly for a soft, creamy consistency.
Season Well: Add spices early to infuse flavor into the potatoes.
Don’t Overcrowd: Cook in batches to avoid steaming instead of crisping.
Add Greens: Stir in spinach or kale at the end for extra nutrition.
Rest Eggs: Let scrambled eggs sit off heat to finish cooking.
Top Fresh: Add avocado or herbs after plating for freshness.
Nonstick Pan: Use a well-greased nonstick skillet to prevent sticking.

Yield: 3 servings

Sweet Potato Hash with Scrambled Eggs

Crispy sweet potato hash with fluffy scrambled eggs, perfect for a hearty breakfast.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 2 minutes

Total Time 32 minutes

Ingredients

¼ tsp black pepper
½ tsp garlic powder
½ tsp salt
1 medium bell pepper, diced
1 small onion, finely chopped
1 tsp paprika
2 medium sweet potatoes, peeled and diced
2 tbsp chopped fresh parsley (optional)
2 tbsp olive oil
4 large eggs

Instructions

Prep the Potatoes: Peel and dice sweet potatoes into ½-inch cubes for a perfect bite.
Parboil Potatoes: Boil diced sweet potatoes in water for 5 minutes, then drain and pat dry.
Heat the Pan: Warm olive oil in a large nonstick skillet over medium-high heat.
Cook Veggies: Add onion and bell pepper, sautéing for 3-4 minutes until softened.
Fry Potatoes: Add parboiled sweet potatoes, paprika, garlic powder, salt, and black pepper. Cook for 10-12 minutes, stirring occasionally, until crispy.
Whisk Eggs: In a bowl, beat eggs with a pinch of salt and pepper until frothy.
Scramble Eggs: Push hash to one side of the skillet, pour eggs into the other side, and scramble gently for 2-3 minutes until soft-set.
Combine Mixture: Fold scrambled eggs into the hash, mixing gently to combine.
Rest Briefly: Remove from heat and let sit for 2 minutes to finish cooking.
Serve and Enjoy: Plate the hash, sprinkle with fresh parsley if desired, and enjoy your hearty breakfast!

Notes

Parboil sweet potatoes to speed cooking; don’t overboil to keep them firm.
Cook on high heat for crispiness; adjust if needed to avoid burning.
Add parsley or toppings after cooking for freshness.
Store leftovers promptly to maintain freshness.
This recipe can be adapted for vegan or low-carb diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 268Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 11gCholesterol 248mgSodium 513mgCarbohydrates 22gFiber 4gSugar 7gProtein 11g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Sweet Potatoes (2 medium): Peeled and diced into ½-inch cubes for hearty texture.
Eggs (4 large): Provide protein and creaminess; use fresh for best results.
Olive Oil (2 tbsp): Used for frying, adding healthy fats and flavor.
Onion (1 small): Finely chopped for savory depth.
Bell Pepper (1 medium): Diced, any color, for sweetness and crunch.
Paprika (1 tsp): Smoked or sweet, adds warm, smoky notes.
Salt (½ tsp): Enhances flavors; adjust to taste.
Black Pepper (¼ tsp): Adds a mild kick; adjust as preferred.
Garlic Powder (½ tsp): Provides aromatic warmth; fresh garlic can substitute.
Fresh Parsley (2 tbsp, chopped, optional): Adds a fresh, herbaceous finish.

Variations and Substitutions

Potato Swap: Use regular potatoes or butternut squash for variety.
Egg Alternatives: Replace with egg whites or a plant-based scramble.
Oil Options: Substitute with avocado oil or butter for a different flavor.
Veggie Add-Ins: Mix in mushrooms, zucchini, or spinach.
Spice Variations: Add cumin or chili powder for a different kick.
Protein Boost: Include diced ham or turkey bacon.
Dairy Add-On: Top with a sprinkle of cheddar or feta.
Low-Carb: Omit potatoes and increase veggies like kale.

Storage Options

Refrigerator: Store in an airtight container for up to 3 days; reheat in a pan.
Freezer: Freeze in portions for up to 2 months; thaw in fridge before reheating.
Reheating: Warm in a skillet or microwave, adding a splash of water if needed.