Savory Sweet Potato Breakfast Hash
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, finely chopped
- 1 large red bell pepper, diced
- 2 cloves garlic, minced
- 2 cups fresh kale or spinach, roughly chopped
- 4 to 6 large eggs
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and freshly ground black pepper to taste
- Fresh parsley or scallions for garnish
- Optional: 4 slices of thick-cut bacon or 1/2 cup cooked breakfast sausage
Instructions
- Heat the olive oil in a large non-stick or cast-iron skillet over medium-high heat. Add the diced sweet potatoes in a single layer. Cook for about 8-10 minutes, stirring occasionally, until they begin to soften and develop a golden-brown crust on the outside.
- Lower the heat to medium. Add the chopped onion and bell pepper to the skillet with the potatoes. If using raw bacon, add it now. Sauté for another 5-7 minutes until the onions are translucent and the peppers have softened. Stir in the minced garlic, smoked paprika, cumin, salt, and pepper, cooking for 1 minute until fragrant.
- Add the chopped kale or spinach to the skillet. Toss the greens with the potato mixture until they just begin to wilt. This should only take about 2 minutes. The moisture from the greens will help finish cooking the potatoes to a perfect tenderness.
- Use a large spoon to create 4 to 6 small wells or “nests” in the hash mixture. Carefully crack one egg into each well. Season the tops of the eggs with a tiny pinch of salt and pepper.
- Cover the skillet with a tight-fitting lid and cook for 3 to 5 minutes. Watch closely: you want the egg whites to be set while the yolks remain slightly runny. Remove from heat immediately once the eggs are cooked to your preference.
- Top the entire skillet with fresh parsley, scallions, or a dash of hot sauce. Serve directly from the pan while hot for the best experience.