Crispy Sweet Potato Breakfast Hash with Perfect Eggs (20 Minutes)

Golden Morning Glory

This recipe was born from my obsession with finding the perfect weekend breakfast that feels special but does not require an hour in the kitchen. I love how the sweet potatoes get crispy on the outside while staying fluffy inside, and the way a perfectly runny egg yolk becomes an instant sauce for everything. It has become my go-to when I want to feel like I am dining at a fancy brunch spot, right from my own kitchen.

Ingredients

• 2 large sweet potatoes, peeled and diced into ½-inch cubes
• 1 large red bell pepper, diced
• 1 medium yellow onion, diced
• 4 large pasture-raised eggs
• 3 tablespoons avocado oil, divided
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ¼ cup fresh cilantro, chopped
• 2 green onions, sliced thin
• 1 avocado, sliced (for serving)

Instructions

1. Prep the potatoes: Heat 2 tablespoons avocado oil in a large cast iron or heavy skillet over medium-high heat. Add diced sweet potatoes in a single layer and let cook undisturbed for 4-5 minutes until golden brown on bottom.
2. Build the hash: Flip sweet potatoes and add diced onion and bell pepper. Season with salt, pepper, paprika, cumin, oregano, and cayenne. Stir gently and cook 6-8 minutes until vegetables are tender and sweet potatoes are crispy.
3. Add aromatics: Push vegetables to one side of skillet and add minced garlic to the empty space with remaining oil. Cook 30 seconds until fragrant, then stir into the hash.
4. Create egg wells: Use a spoon to make 4 small wells in the hash mixture. Crack eggs directly into each well, being careful not to break the yolks.
5. Cook the eggs: Cover skillet with lid and cook 3-4 minutes for runny yolks, or 5-6 minutes for medium-set yolks. The whites should be completely set.
6. Finish and serve: Remove from heat and sprinkle with fresh cilantro and green onions. Serve immediately with sliced avocado on the side.

Tips

• Cut sweet potatoes uniformly for even cooking
• Do not overcrowd the pan – use a 12-inch skillet for best results
• Let sweet potatoes develop a crust before flipping for maximum crispiness
• Fresh eggs hold together better when cracking into wells
• Serve immediately while eggs are hot and hash is crispy
• Add crumbled goat cheese or feta for extra richness