Savory Sweet Potato Breakfast Hash with Eggs

I’m that person who wakes up excited about breakfast — it’s genuinely the highlight of my morning. This hash started as a lazy weekend experiment when I had a couple of sweet potatoes that needed using up and a carton of eggs staring at me from the fridge. The trick is getting those sweet potato cubes really crispy on the outside while staying creamy inside, and then nestling the eggs right into the hash so the yolks get all runny and saucy. My roommate smelled it from upstairs and came down in her pajamas asking “what IS that?” — and now it’s our Saturday morning ritual.

aka The Saturday Morning Ritual

Ingredients

• 2 large sweet potatoes (about 1½ lbs), peeled and diced into ½-inch cubes
• 3 tablespoons avocado oil, divided
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1½ teaspoons smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon cayenne pepper (optional)
• 4 large eggs
• Fresh flat-leaf parsley or cilantro, chopped, for garnish
• Hot sauce, for serving (optional)

Instructions

1. Start the sweet potatoes: Heat 2 tablespoons of avocado oil in a large (12-inch) cast iron skillet over medium-high heat until the oil just begins to shimmer. Add the diced sweet potatoes in a single, even layer — don’t crowd the pan. Cook without stirring for 4–5 minutes until the bottoms are golden and crispy. Stir and continue cooking for another 5–6 minutes, stirring every 2 minutes, until the sweet potatoes are fork-tender and crispy on multiple sides.
2. Add the vegetables: Push the sweet potatoes to the edges of the skillet. Add the remaining 1 tablespoon avocado oil to the center. Add the diced onion and both bell peppers. Cook for 3–4 minutes, stirring occasionally, until the peppers are softened but still have some bite. Add the minced garlic and cook 30 seconds until fragrant.
3. Season everything: Toss the sweet potatoes back in with the vegetables. Sprinkle the smoked paprika, cumin, garlic powder, salt, black pepper, and cayenne over the entire skillet. Stir well to coat every piece evenly. Cook 1 minute more to bloom the spices.
4. Nestle the eggs: Using the back of a spoon, create 4 wells in the hash, spacing them evenly. Crack one egg into each well. Season the eggs with a tiny pinch of salt. Cover the skillet with a lid and reduce heat to medium-low. Cook for 3–4 minutes for runny yolks, 5–6 minutes for set yolks — peek after 3 minutes to check.
5. Serve immediately: Remove from heat, garnish with chopped parsley or cilantro, and bring the whole skillet to the table. Serve with hot sauce on the side.

Tips

• Crispy potatoes secret: Don’t stir too often! Let them sit undisturbed so they develop a golden crust. The cast iron really matters here — its heat retention gives you that crispy edge.
• Speed hack: Microwave the diced sweet potatoes for 3 minutes before adding to the skillet — cuts the stovetop time nearly in half.
• Vegan version: Skip the eggs and top with sliced avocado and a drizzle of tahini instead.
• Meal prep tip: Make the hash (without eggs) in bulk and store for 4 days. Reheat a portion in a skillet and add a fresh egg each morning.