Sweet Potato Breakfast Hash
Whether you’re making a weekend brunch recipe, or you need an easy breakfast meal prep idea, this sweet potato breakfast hash is a great veggie-packed breakfast option that will fill you up! it’s highly customizable, too, so fill your skillet with all of your favorite veggies and add some eggs for a complete, balanced vegetarian breakfast.
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Sweet Potato Breakfast Hash Recipe
I love making this sweet potato breakfast hash as an easy breakfast meal prep. I am often cooking for one, so a batch of this will feed me for breakfast all week! It’s a nutritious way to start your day, too, because this sweet potato breakfast bowl is packed with vegetables: sweet potatoes, kale, peppers, onions, and tomatoes. Make it higher protein by adding eggs and crumbled feta cheese. This whole meal is a great balance of macronutrients and micronutrients, perfect for a post-workout breakfast, too!
Why you’ll love this recipe
- It’s made in one skillet. Less cleanup is always a win! We love a one-skillet meal.
- It’s a healthy breakfast option. Sweet potatoes are delicious for their flavor and creamy texture, but they’re also great for their nutritional benefits! They’re full of fiber, antioxidants, and vitamins. Paired with vegetables and leafy greens, they are part of a healthy, balanced breakfast!
- It’s full of vegetables. And you can add more, too! This is a great vegetarian meal that’s packed with veggies for a super healthy breakfast option.
- It’s customizable. Add more or different vegetables, like spinach or mushrooms. Add meat like bacon or breakfast sausage for more protein. Swap feta for goat cheese. The possibilities are endless! This recipe gives you the structure you need to customize your breakfast hash however you prefer.
- It makes a great breakfast meal prep. If you’re cooking for one, this is a great recipe to meal prep at the beginning of the week for quick and easy breakfasts during a busy week. Just store it in the refrigerator and reheat in a skillet with fresh eggs, and your breakfast is ready in minutes!
Ingredients for this Sweet Potato Breakfast Hash
- Sweet potatoes. I mean, duh. It’s in the name of the recipe. 😉
- Red bell pepper. Adds more color, nutrients, and a touch of sweetness.
- Onion. I use white or yellow onion.
- Tomatoes. I typically use grape or cherry tomatoes or Roma tomatoes.
- Kale. This recipe needed a leafy green!
- Spices and seasonings. Obviously salt and pepper, but I always like to add some cumin, garlic powder, paprika, and onion powder to my hash for added flavor.
- Eggs. Eggs cook directly in the hash.
- Feta. Crumble feta on top to add some tang to this hash.
How to make a sweet potato breakfast hash
Making a sweet potato breakfast hash is super easy and it all comes together in one skillet!
- Cook the potatoes. Heat a skillet over medium heat and add oil, then add diced sweet potatoes. This part of the recipe takes the longest to cook. It’s best to dice your potatoes very small (between 1/4-1/3 inch cubes) so that they cook a bit faster in the skillet. Season generously with salt and pepper.
- Add onion, pepper, and tomato. Once the potatoes start to become a bit more tender, add the rest of your diced vegetables and cook until softened and potatoes are fork-tender.
- Stir in kale. Add the kale and stir until it begins to wilt. Add a mix of garlic powder, onion powder, paprika, and cumin to the vegetables and toss to coat in all spices.
- Cook the eggs. Make wells for the eggs and carefully drop the eggs into the skillet. Sprinkle crumbled feta on top. Cover and let the eggs cook, about 5-6 minutes, until whites are set and yolks are done to your liking.
- Serve: Serve up the sweet potato hash with a side of toasted sourdough and enjoy!
Recipe variations and substitutions
- Make it vegan. Remove the eggs, and replace feta with vegan feta for a delicious veggie-packed breakfast!
- Customize your veggies. There are so many different kinds of veggies you can add to this dish! Use different colored bell peppers; add some shaved Brussels sprouts, mushrooms, or diced zucchini; or use spinach instead of kale. These are just a few ideas, but this whole breakfast is super customizable!
- Add more sweetness. I love adding some diced apples to my sweet potato breakfast hash for a touch more of sweetness!
- More protein. Bacon or sausage is SO good in this hash! Just cook your protein before the rest of your veggies, so you can cook your potatoes in any bacon or sausage fat left behind in the skillet. Added protein AND flavor!
- Add different toppings. You can add avocado, sour cream, fresh herbs, goat cheese instead of feta. Drizzle with chili oil or pesto or another finishing sauce you love.
Storing and Reheating
- Storage: Store in an air tight container in the refrigerator.
- Reheating: You can reheat the sweet potato hash in the microwave. I prefer you reheat it on the stovetop in a skillet so that I can crack some fresh eggs into the sweet potato hash for a more complete breakfast. Toss the potatoes in a small amount of butter or oil in the skillet first before making wells for the eggs, then cover and cook until the eggs are cooked.
Recipe FAQ
Can I use a different kind of potato?
Yes, russet, Yukon gold, or red potatoes are all delicious options if you’d like to swap out sweet potatoes!
Can I meal prep sweet potato breakfast hash?
Yes, absolutely! That’s primarily how I eat it, since I usually am cooking for one or two people. Just store it in the fridge, heat it in a skillet, and add fresh eggs.
Can I add meat?
Heck yea! Add your favorite bacon, breakfast sausage, or ground turkey for added protein and flavor!
My skillet doesn’t have a lid. How can I cook the eggs?
If you don’t have a lid for your large skillet, you can either cover the entire skillet with aluminum foil to trap heat in the skillet. However, if you have an oven-safe skillet, preheat your oven to 350ºF and transfer the skillet with the eggs to the oven and cook for 7-12 minutes, until egg whites are set and yolks are done to your liking.
Equipment
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Sweet Potato Breakfast Hash
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Breakfast
- Method: One-Skillet
- Cuisine: American
- Diet: Vegetarian
Description
This sweet potato breakfast hash is a veggie-packed breakfast that is great for meal prep or making brunch to feed a group!
Equipment
Ingredients
- 1 tbsp olive oil
- 1 medium sweet potato, peeled & diced
- 1/2 white or yellow onion, diced
- 1 red bell pepper, diced
- 1 cup grape or cherry tomatoes, diced
- Salt & pepper
- 3–4 cups kale, chopped
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp paprika
- 2–3 eggs per person
- 4oz crumbled feta
Instructions
- Cook the sweet potatoes. Heat olive oil in a large skillet over medium heat. Sauté sweet potatoes for about 10-12 minutes, tossing occasionally. Season with salt and pepper.
- Add vegetables. Add onion, red bell pepper, and tomatoes to the skillet and stir. Cook for 5-7 minutes until sweet potatoes are fork tender and onions and peppers are softened. Sprinkle seasonings into the skillet and stir.
- Cook the kale. Add chopped kale to the skillet and stir frequently until it begins to wilt.
- Add eggs and feta. Make wells in the hash and gently crack in the eggs (I like to make 2-3 eggs per person). Add crumbled feta on top. Cover the skillet and cook for 5-6 minutes or until whites are set and yolks are done to your likings.
- Serve and enjoy. Serve the hash and the eggs with some crusty toasted bread. You can add additional toppings like cilantro, scallions, chives, avocado, or hot honey, just to name a few!
Notes
- If you’re making this for one or two people, make 2-3 eggs per person, then save the leftovers for breakfast the next day!
- If your skillet doesn’t have a lid, you can create a faux-lid by covering the skillet with aluminum foil, or you can transfer the whole skillet to an oven preheated to 350ºF and cook for 7-12 minutes until eggs are cooked.
Nutrition
- Serving Size: 1 cup and 2 eggs
- Calories: 268
- Sugar: 5 g
- Sodium: 733.8 mg
- Fat: 16.2 g
- Carbohydrates: 13.5 g
- Protein: 17 g
- Cholesterol: 388.8 mg
