Sweet Potato Breakfast Hash
Ready in under 30 minutes, this easy breakfast hash delivers flavor, nutrition, and minimal cleanup — exactly what parents need on hectic mornings.
Servings 4
Ingredients
- 2 lbs sweet potatoes, diced or half sweet + half russet
- 4 slices bacon or sausage/chickpeas for plant-based option
- 2 tbsp olive oil
- 1 medium red onion
- 1 red bell pepper
- 2 cloves garlic
- 1 cup black beans optional
- 1 tsp smoked paprika
- 1 tsp cumin
- Salt and pepper
- 4 large eggs
- Optional: avocado, green onions, hot sauce
Instructions
- Dice sweet potatoes into ½-inch cubes for even cooking. Chop vegetables and prepare your protein.
- Cook bacon until crispy. Remove and drain excess grease. (For vegetarian/vegan versions, skip this step and heat olive oil.)
- Cook onion, bell pepper, and garlic until soft and fragrant.
- Add diced potatoes and spices. Cook 12–15 minutes, stirring occasionally but allowing potatoes to sit long enough to develop crispy edges. Cover briefly if needed to soften.
- Return bacon and stir in beans, if using.
- Create wells in the hash and crack eggs directly into the pan. Cover and cook until whites are set. Serve hot with avocado slices, green onions, or a drizzle of hot sauce.
