There’s something deeply satisfying about a perfectly executed breakfast hash, and this fried eggs and sweet potato hash delivers comfort in every bite. Sweet potatoes bring natural sweetness and vibrant color to this hearty dish, while crispy edges and tender centers create the perfect texture contrast. Topped with golden fried eggs that release their rich yolks into the hash below, this recipe transforms simple ingredients into a restaurant-quality meal. Whether you’re looking for a weekend brunch centerpiece or a filling weekday breakfast, this hash combines the earthiness of sweet potatoes with the richness of perfectly cooked eggs for a truly memorable dish.
Serves: 4 people
What You’ll Need
For the hash:
- 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons fresh parsley, chopped
For the eggs:
- 4 large eggs
- 2 tablespoons butter
- Salt and pepper to taste
For serving:
- Hot sauce
- Fresh chives, chopped
- Avocado slices (optional)
Preparing the Sweet Potatoes
Start by washing and peeling the sweet potatoes thoroughly. Cut them into uniform 1/2-inch cubes to ensure even cooking. Consistent sizing is important because smaller pieces will cook faster and may burn while larger pieces remain undercooked.
Once diced, pat the sweet potato cubes dry with paper towels. This step helps achieve better browning and prevents excessive splattering when they hit the hot oil. The drier the surface, the crispier your hash will become.
Building the Hash Base
Heat 2 tablespoons of olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat. Cast iron works particularly well for hash because it retains heat evenly and helps create those coveted crispy edges.
Add the diced sweet potatoes to the hot oil in a single layer. Don’t overcrowd the pan, as this will cause the potatoes to steam rather than brown. Cook without stirring for 4-5 minutes, allowing the bottoms to develop a golden crust. This patience pays off with better texture and flavor.
After the first side has browned, stir the potatoes and continue cooking for another 8-10 minutes, stirring occasionally. The sweet potatoes should be tender when pierced with a fork but still hold their shape.
Adding the Vegetables
Push the sweet potatoes to one side of the pan and add the remaining tablespoon of olive oil to the empty space. Add the diced onion and red bell pepper to this cleared area. Cook for 3-4 minutes until the onion begins to soften and become translucent.
Add the minced garlic and cook for another minute until fragrant. Be careful not to let the garlic burn, as it can become bitter. Now mix everything together, combining the sweet potatoes with the aromatic vegetables.
Seasoning the Hash
Sprinkle the paprika, cumin, salt, black pepper, and cayenne (if using) over the hash mixture. Stir well to distribute the spices evenly. The paprika adds a subtle smokiness while the cumin provides warmth and depth. Cook for another 2-3 minutes to allow the spices to bloom and coat all the ingredients.
Taste and adjust seasoning as needed. The hash should be well-seasoned but not overpowering, as the eggs will add their own richness to the final dish.
Cooking the Perfect Fried Eggs
While the hash finishes cooking, heat the butter in a separate non-stick pan over medium heat. You want the butter to foam but not brown. Crack each egg into a small bowl first, then gently slide them into the pan one at a time. This prevents breaking the yolks and allows for better control.
Cook the eggs for 2-3 minutes for runny yolks, or longer if you prefer them more set. The whites should be completely opaque and set while the yolks remain golden and liquid. Season the eggs with salt and pepper while they cook.
For extra crispy edges, you can increase the heat slightly during the last minute of cooking. The edges should be golden and slightly crispy while the centers remain tender.
Bringing It All Together
Remove the hash from heat and stir in the fresh parsley. The herbs add brightness and color that complements the rich, earthy flavors of the sweet potatoes. Divide the hash among four serving plates or bowls, creating a well in the center of each portion.
Carefully place a fried egg on top of each serving, positioning it so the yolk sits in the center. The runny yolk will act as a natural sauce when broken, enriching the entire dish with its creamy richness.
Serving and Presentation
Garnish each plate with chopped fresh chives and serve immediately while everything is hot. Provide hot sauce on the side for those who enjoy extra heat. Sliced avocado makes an excellent addition, providing creamy contrast to the crispy hash and rich eggs.
The beauty of this dish lies in the interplay of textures and flavors. Each forkful should include crispy sweet potato edges, tender centers, aromatic vegetables, and creamy egg yolk all combined.
Tips for Success
The key to outstanding hash is proper browning. Don’t rush this step by stirring too frequently. Let the sweet potatoes develop those caramelized edges that add so much flavor and texture to the final dish.
Make sure your pan is large enough to accommodate all ingredients without overcrowding. If necessary, use two pans or cook in batches. Overcrowding leads to steaming rather than browning.
Storage and Reheating
The hash can be made ahead and reheated, though it’s best served fresh. Store leftover hash in the refrigerator for up to three days. Reheat in a skillet over medium heat, stirring occasionally until heated through. Cook fresh eggs when ready to serve rather than reheating previously cooked ones.
This recipe doubles easily for larger crowds and works well for meal prep when you want to prepare the hash ahead of time and simply fry fresh eggs when ready to eat.
