Sweet Potato Breakfast Hash is a delicious and hearty meal of vegetables and eggs. Make multiple servings in one cast iron skillet and you’ll have a healthy breakfast on the table in no time. Sweet potato hash is always a great way to start the day!
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So many breakfast foods are sweet carbs and sometimes I just wake up really craving something savory. This sweet potato hash recipe is delicious, filling, and so versatile. You can mix it up using so many different ingredients. It is for sure one of my favorite healthy breakfast recipes. The best part is that it is all made in one large skillet which makes clean up nice and easy after a quick breakfast before starting the day. A simple mix of sautéed onions, soft beets, tender sweet potatoes and kale – it’s really nourishing. Just crack a few eggs on top of the hash for a true breakfast of champions!
sweet potato breakfast hash ingredients
This recipe is super flexible when it comes to the ingredients. The best part is using different veggies depending on what is in season. Here’s our favorite combo:
- Sweet Potatoes – Make up the bulk of the hash and provide great flavor and healthy carbs.
- Beets – Some people call beets a superfood because they are so rich in essential nutrients.
- Yellow Onion – A delicious flavor in a savory breakfast.
- Kale – A wilty green that adds tons of nutrition.
- Eggs – Obviously, the first-place breakfast protein.
- Garlic Powder, Onion Powder, Paprika – The addicting savory flavor.
- Salt, Black Pepper – To taste.
how to make a delicious sweet potato breakfast hash
1. Heat avocado oil in a cast iron skillet over medium heat. Add peeled and diced sweet potato, beets and chopped onion.
2. Saute for about 10 minutes. Add the spices and taste – add more salt if you prefer. Put a cover on the pan and cook about 5 more minutes to soften the potatoes and beets until they’re cooked through.
3. Add the kale and stir just until it has started to wilt.
4. Press 4 different spots in the pan to flatten. Crack an egg into each of the spots. Cooking time depends on how thoroughly cooked you like your eggs. Try not to cook the egg yolks all the way through. A runny yolk makes a great sauce!
5. Remove from the heat and enjoy! Sweet potato breakfast hash is best served right away.
easy variations to this sweet potato breakfast hash
There are so many ways to mix up this breakfast hash recipe. Something we add once in a while is some sort of breakfast meat! Chopped bacon, breakfast sausage or turkey sausage are all super delicious and some extra protein.
Other veggies that are tasty with the sweet potatoes and beets are:
Bell Peppers – Green or red bell pepper is super tasty.
Mushrooms – Baby bellas or shiitake are my favorite to add into a hash.
Asparagus – Cooked until crisp tender is perfection in this recipe.
Zucchini – Summer is a great time to add some sliced zucchini.
Cauliflower – The perfect vegetable to soak up all those delicious flavors.
Green onion – Top the hash with some sliced green onions for a pop of fresh flavor.
If you don’t cook the fried egg all the way through, a runny yolk makes a really yummy sauce!
recipe tips and notes
-I think the easiest way to make the eggs is just to crack them right on top of the hash. But scrambled eggs are really yummy with this recipe too.
-If you’re serving more than 4 people, there is room for 6 eggs on top.
-To prep this breakfast hash ahead of time, dice up the onion, sweet potato and beet ahead of time and sauté them according to the recipe instructions. Refrigerate these veggies in an airtight container. When you’re ready to make the hash, heat them up in a cast iron skillet. When the mixture is hot, pick up on step 3.
-This recipe is great served with sourdough toast and homemade butter!
mexican inspired sweet potato breakfast hash
Once in a while we love to make a this breakfast hash with a Mexican twist. To do this:
- Omit the beets
- Add black beans and tomatoes after the sweet potato cooks through.
- Add the eggs, and finish with some shredded mozzarella cheese.
- Add hot sauce or red pepper flakes to give it some kick.
- Serve with fresh cilantro, sour cream and sliced avocado!
storing leftover breakfast hash
Leftovers will keep in the fridge in a sealed container for 5 days. Reheat in a cast iron skillet on medium-high heat for best results, a microwave can make it mushy. It also works best to fry fresh eggs instead of reheating leftover eggs.
print this recipe
- 4 Tbls avocado oil
- 1 yellow onion, chopped
- 1 sweet potato, peeled and chopped
- 1 beet, peeled and chopped
- 1 cup chopped kale
- 2 tsp salt
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 4 eggs
- Heat avocado oil in a cast iron skillet over medium heat. Add peeled and diced sweet potato, beets and chopped onion.
- Saute for about 10 minutes. Add the spices and taste - add more salt if you prefer. Put a cover on the pan and cook about 5 more minutes to soften the potatoes and beets until they're cooked through.
- Add the kale and stir just until it has started to wilt.
- Press 4 different spots in the pan to flatten. Crack an egg into each of the spots. Cooking time depends on how thoroughly cooked you like your eggs. Try not to cook the egg yolks all the way through. A runny yolk makes a great sauce!
- Remove from the heat and enjoy! Sweet potato breakfast hash is best served right away.