I call this sweet potato hash a breakfast recipe, but honestly, we love it for any meal of the day. It’s healthy, satisfying, delicious, and SO easy to make!
A good sweet potato hash will always be one of my favorite things to eat. I love the balance of sweet, smoky, and spicy flavors. I love how the tender veggies and sweet potatoes get deliciously crispy on the bottom of the hot skillet. But perhaps most of all, I love that a sweet potato hash is a healthy, one-pan meal that I can easily pull off in 30 minutes.
This sweet potato hash recipe is my go-to. It’s nicely spiced with chili powder and packed with veggies like peppers and kale. It’s a great simple meal to have in your back pocket in the fall (and honestly, throughout the rest of the year too). The eggs make it naturally suited to breakfast or brunch, but if you ask me, it’s just as tasty for lunch or dinner. With a sweet potato hash, you really can’t go wrong!
Sweet Potato Hash Recipe Ingredients
Here’s what you need to make this sweet potato hash recipe:
- Sweet potatoes, of course! Cut them into small 1/2-inch cubes so that they cook through on the stove.
- Red onion and garlic – They add savory, umami flavor. Tip: thinly slice the garlic instead of mincing it so that it doesn’t burn on the bottom of the pan.
- Poblano pepper – For texture and heat.
- Avocado oil – For sautéing the veggies. I like its neutral flavor here, but if you don’t keep it on hand, olive oil would also do the trick.
- Chili powder – For smoky, spicy flavor. Use store-bought, or make your own.
- Lacinato kale – Curly kale would be just fine too!
- Eggs – They turn this sweet potato hash into a meal.
- Salt and pepper – To make all the flavors pop.
- And your desired fixings – My favorites are avocado, hot sauce, fresh cilantro, and a squeeze of lime juice. A few other tasty options are pickled onions, pickled jalapeños, and smoky vegan bacon!
Find the complete recipe with measurements below.
To make the hash, you’ll start by sautéing the garlic, onion, and pepper until they soften. Remove them from the pan, add more oil, and then cook the sweet potatoes until they’re fork-tender, stirring occasionally. This should take 8 to 10 minutes or so.
At this point, add the sautéed veggies back to the pan along with the chili powder and kale.
Make 4 wells in the hash for the eggs, crack them in, and cover the pan. Cook until the eggs are just set, 3 to 5 minutes. Season with salt and pepper to taste and serve!
Sweet Potato Hash Recipe Tips
- Cover the pan when you add the eggs. The lid (or whatever you use as a lid–a large baking sheet, etc.) traps steam in the pan, cooking the eggs from all sides instead of just from underneath. It also helps the sweet potatoes become tender all the way through.
- Change up the veggies. Don’t have these exact veggies on hand? That’s ok! Feel free to swap in what you do have. Substitute red bell peppers for the poblano, nix the kale, or replace it with shredded Brussels sprouts. You could even sub in white potatoes for the sweet potatoes, or use a mix of the two. Fresh corn kernels and little cauliflower or broccoli florets would also be nice additions. Let me know what variations you try!
- Make it vegan. Skip the eggs and stir 1 cup cooked black beans into the hash. Season to taste and serve with avocado slices on top. Smoky vegan bacon would be a fantastic topping too!
- Get ahead. This recipe isn’t quite quick enough to make on a regular weekday morning, but you can meal prep it to speed the process along! Cook the veggie mixture ahead of time. Once you add the chili powder and kale to the skillet, portion the hash into airtight containers, and store them in the fridge for up to 3 days. When you’re ready to eat, reheat the veggies on the stove or in the microwave, and top them off with a fried egg.
More Healthy Breakfast Recipes
If you love this sweet potato breakfast hash, try one of these healthy breakfast recipes next:
Sweet Potato Hash
Serves 2 to 4
This sweet potato hash recipe is a delicious healthy breakfast (and it’s great for lunch or dinner too)! I love how the veggies get nice and crispy on the bottom of the skillet as the eggs cook. Take this recipe over the top with fixings like avocado, hot sauce, and fresh cilantro.
- 4 teaspoons avocado oil
- ½ small red onion, chopped
- 1 poblano pepper, stemmed, seeded, and chopped
- 2 garlic cloves, thinly sliced
- 1 large sweet potato, cut into ½-inch cubes
- 1 teaspoon chili powder
- 4 leaves lacinato kale, stemmed and torn
- 4 large eggs
- 1 avocado, sliced
- Fresh cilantro leaves, for garnish, optional
- Hot sauce, for serving
- Lime wedges, for squeezing
- Sea salt and freshly ground black pepper
Heat 2 teaspoons of the avocado oil in a large lidded skillet over medium heat. Add the onion, poblano, garlic, and ¼ teaspoon sea salt and cook, stirring occasionally, for 3 to 5 minutes, or until softened. Remove from the pan and set aside.
Heat the remaining 2 teaspoons avocado oil in the skillet. Add the sweet potatoes and ¼ teaspoon sea salt and cook, stirring occasionally, for 8 to 10 minutes, or until the sweet potatoes are fork-tender. Add the sautéed veggies back to the pan and stir in the chili powder and kale.
Make 4 shallow wells in the hash and crack in the eggs. Reduce the heat to medium-low, cover, and cook for 3 to 5 minutes, or until the eggs are just set. Season with salt and pepper to taste.
Top with the avocado slices and garnish with cilantro, if using. Serve with hot sauce and lime wedges for squeezing.