Crispy Sweet Potato Breakfast Hash with Eggs
This Crispy Sweet Potato Breakfast Hash with Eggs is a hearty, colorful skillet meal that’s perfect for breakfast, brunch, or even dinner. Golden sweet potatoes, caramelized onions, and bell peppers are cooked until crispy, then topped with perfectly cooked eggs for a protein-packed, filling dish.Ready in about 30 minutes, it’s easy, customizable, and naturally gluten-free. Add your favorite toppings like avocado, cheese, or hot sauce and enjoy a wholesome meal full of flavor and nutrients.
Ingredients
- 2 medium sweet potatoes, peeled and diced into small cubes
- 1 tablespoon olive oil (or avocado oil)
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced (or ½ teaspoon garlic powder)
- 4 large eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional toppings: avocado slices, shredded cheese, fresh herbs, or hot sauce
Instructions
- Prep the Vegetables:Peel and dice the sweet potatoes into small cubes. Chop onion, bell pepper, and garlic.
- Cook the Sweet Potatoes:Heat oil in a large skillet over medium-high heat. Add sweet potatoes, season with salt and pepper, and cook for 10–12 minutes, stirring occasionally, until golden and crispy.
- Add Veggies:Stir in onion, bell pepper, and garlic. Cook for another 5–6 minutes until vegetables are soft and fragrant.
- Cook the Eggs:Make 4 small wells in the hash and crack one egg into each. Cover the skillet and cook for 3–5 minutes, or until the eggs are set to your liking.
- Serve and Enjoy:Top with avocado, cheese, or hot sauce if desired. Serve hot and enjoy!