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I've made this filling sweet potato and egg skillet my go-to weekend breakfast. It throws together nutrient-packed veggies and runny eggs in one pan for a meal that'll keep you going all morning.
I whipped this hash up when I needed something healthy for breakfast that wouldn't leave my stomach growling an hour later. The sweet potatoes paired with eggs gives you long-lasting energy, and now my family bugs me to make it every Sunday before we go hiking.
What You'll Need
- Sweet potato: Gives you slow-burning carbs and loads of vitamin A as your main ingredient
- Bell pepper: Throws in some bright color and a boost of vitamin C
- Red onion: Creates the flavor base with its mild sweetness
- Fresh garlic: Kicks up the savory taste. Don't go for the jarred stuff here
- Spinach: Sneaks in some greens without much fuss. Go with fresh bunches for better texture
- Large eggs: Makes the perfect runny topping. If you can get them straight from a local farm, even better
- Breakfast seasoning blend: Ties everything together with warm spices that make the sweet potatoes shine
How To Make It
- Get Your Sweet Potatoes Ready:
- Take off the skin and chop the sweet potato into same-sized cubes so they cook evenly. Get your olive oil nice and hot in a big skillet. Toss in those sweet potatoes with your seasoning mix, making sure they're all coated. Turn the heat down to medium, put the lid on, and let them cook about 10-15 minutes until you can easily stick a fork in them. Give them a stir now and then so they don't stick.
- Toss In The Veggies:
- While your potatoes are cooking, chop up your bell pepper and red onion. Finely chop the garlic too. Once those potatoes have softened up, throw in all these flavorful veggies and mix everything together. They'll start cooking right away from the heat already in the pan. Add your chopped spinach, give it a gentle stir, then cover it up for about 3 minutes until the spinach shrinks down.
- Make Room For Your Eggs:
- Take your spatula and push the veggie mix aside to make four little holes. Add a tiny bit of olive oil in each spot so the eggs don't stick. Crack an egg into each hole, trying not to break the yolks.
- Get Those Eggs Just Right:
- Put the lid back on and let it cook for 10-15 minutes depending on how you like your eggs. If you want runny yolks, take a peek after 8 minutes. For firmer yolks, let them go the full time. The steam under the lid cooks the tops while the pan heat takes care of the bottoms.
- Dish It Up:
- Bring the whole pan to the table for a casual vibe or scoop portions onto plates. Finish with whatever toppings you like—maybe some fresh salsa, cilantro leaves, or crumbled feta for extra zip.
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You might think cinnamon sounds weird in this, but it really brings out how sweet those potatoes naturally are. I actually spilled some into the mix by mistake one morning, and now I think it's the hidden touch that makes everyone ask for seconds.
Switch It Up
This hash works with pretty much anything lurking in your fridge. Try throwing in some mushrooms for earthiness, add jalapeños if you want some kick, or mix in some roasted corn kernels for sweetness. If you're into meat, cook up some crispy bacon or sausage separately and mix it in. Just taste as you go and add more salt or spices since new ingredients might need more seasoning.
Keeping Leftovers
This dish tastes best right after cooking, but you can keep any extras in a sealed container in the fridge for about 4 days. When you want to eat it again, warm it up in a skillet with a little splash of water to bring back some moisture, though the eggs won't be quite the same. I usually make just the veggie base ahead and cook fresh eggs on top when I'm ready to eat. Don't try freezing this one—both the veggies and eggs get weird when thawed.
What To Serve With It
This hash goes great with some avocado toast for a fancy brunch at home. If you need something more filling, add some whole wheat toast or fresh biscuits to soak up all that yummy egg yolk. A simple bowl of cut-up fruit gives a nice cool contrast to all those warm flavors. When friends come over for brunch, I put out little bowls of hot sauce, fresh herbs, cheese crumbles, and different salsas so everybody can fix their plate just how they want it.
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Frequently Asked Questions
- → What's the trick to cooking sweet potatoes evenly?
Chop the sweet potatoes into pieces that are all about the same size so they cook at the same rate.
- → Can I mix in other vegetables?
Definitely! Toss in mushrooms, chili peppers, corn, or whatever veggies you love.
- → What toppings go with this?
Avocado, salsa, crumbled feta, or fresh cilantro are all great choices to boost the flavor.
- → Is it okay to add meat?
Sure! Cooked bacon or sausage can add extra protein to the dish.
- → How do I store it if there's any left?
Keep leftovers in the fridge in a sealed container for up to four days. Freezing isn't recommended.
- → Can I tweak the spices?
Go for it! Adjust the salt, pepper, or spices to suit your taste buds while you cook.