Sweet Potato Hash with Eggs and Avocado

Sweet Potato Hash with Eggs and Avocado is a vibrant, wholesome, and satisfying dish that brings together bold flavors, nourishing ingredients, and beautiful textures—all in one skillet. This recipe is the perfect balance of hearty and fresh: caramelized sweet potatoes, savory vegetables, perfectly cooked eggs, and creamy avocado come together to create a meal that feels indulgent while still being incredibly nutritious.

This dish is inspired by rustic breakfast hashes but elevated with modern, healthy ingredients. It works wonderfully for breakfast, brunch, or even a quick weeknight dinner. Whether you’re looking for a protein-packed start to your day or a comforting yet clean meal, this sweet potato hash delivers every time.

Why I Love This Recipe

I love this recipe because it’s simple, nourishing, and endlessly customizable. Sweet potatoes add natural sweetness and heartiness, eggs provide protein, and avocado adds a creamy, satisfying finish. Everything cooks in one pan, making cleanup easy while maximizing flavor.

It’s also one of those meals that makes you feel good after eating—full but energized, satisfied but not heavy.

Why This Is a Must-Try Dish

• Packed with nutrients and protein
• Naturally gluten-free
• Perfect for any meal of the day
• One-pan recipe with minimal cleanup
• Easily customizable for different diets and tastes

If you love bold flavors, wholesome ingredients, and meals that are as nourishing as they are delicious, this recipe is a must-try.

Recipe Overview

• Course: Breakfast / Brunch / Main Course
• Cuisine: American / Healthy / Rustic
• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 servings
• Calories: Approx. 380 calories per serving

Ingredients

For the Sweet Potato Hash

• 2 tablespoons olive oil
• 2 large sweet potatoes, peeled and diced into small cubes
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon chili powder (optional)
• Salt and black pepper to taste

For the Eggs and Toppings

• 4 large eggs
• 1 ripe avocado, sliced
• Fresh parsley or cilantro, chopped (optional)
• Red chili flakes (optional)

Cooking Directions

1. Sauté sweet potatoes until golden and tender
2. Add vegetables and seasonings
3. Create wells and cook eggs in the skillet
4. Finish with avocado and fresh herbs
5. Serve hot

Step-by-Step Preparation Method

Step 1: Prepare the Ingredients

• Peel and dice sweet potatoes into evenly sized cubes.
• Chop onion, bell pepper, and garlic.
• Slice avocado and set aside.

Step 2: Cook the Sweet Potatoes

• Heat olive oil in a large skillet over medium heat.
• Add sweet potatoes in a single layer.
• Cook for 10–12 minutes, stirring occasionally, until golden brown and tender.

Step 3: Add Vegetables and Seasoning

• Add onion and bell pepper to the skillet.
• Cook for 4–5 minutes until softened.
• Stir in garlic, smoked paprika, cumin, chili powder, salt, and pepper. Cook for 1 minute until fragrant.

Step 4: Cook the Eggs

• Make small wells in the hash using a spoon.
• Crack an egg into each well.
• Cover the skillet and cook for 4–6 minutes, until egg whites are set and yolks are cooked to your preference.

Step 5: Finish and Serve

• Remove from heat.
• Top with sliced avocado, fresh herbs, and chili flakes if desired.

How to Serve

• Serve directly from the skillet for a rustic presentation
• Pair with toasted bread or tortillas
• Add a dollop of Greek yogurt or hot sauce
• Enjoy as a standalone meal or with a side salad

Recipe Tips

• Dice sweet potatoes small for faster, even cooking
• Avoid overcrowding the pan for better caramelization
• Cover the skillet while cooking eggs for even heat
• Use ripe but firm avocados for clean slices
• Season generously to balance sweet potatoes’ natural sweetness

Variations

Protein-Packed Version

Add cooked sausage, bacon, turkey, or black beans for extra protein.

Vegetarian Extra-Veggie Hash

Add mushrooms, zucchini, kale, or spinach for more vegetables.

Spicy Version

Use jalapeños, cayenne pepper, or hot sauce for added heat.

Mexican-Inspired Hash

Add cumin, coriander, black beans, and serve with salsa.

Vegan Version

Skip eggs and top with crispy chickpeas or tofu scramble.

Freezing and Storage

Refrigerator

• Store hash (without eggs or avocado) in an airtight container
• Keeps for 3–4 days

Freezer

• Freeze cooked sweet potato hash only
• Store for up to 2 months

Reheating

• Reheat in skillet or microwave
• Cook fresh eggs and add avocado after reheating

Special Equipment Needed

• Large non-stick or cast-iron skillet
• Cutting board
• Sharp knife
• Spatula
• Measuring spoons

Conclusion

Sweet Potato Hash with Eggs and Avocado is a wholesome, comforting, and incredibly flavorful dish that works beautifully for breakfast, brunch, or dinner. With crispy sweet potatoes, perfectly cooked eggs, and creamy avocado, this recipe proves that healthy food can be both satisfying and delicious.

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Sweet Potato Hash with Eggs and Avocado

Author: Anna Williams Cuisine: American Courses: Breakfast

Difficulty: Beginner Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Servings: 4 Calories: 380 calories per serving

Description

Sweet Potato Hash with Eggs and Avocado is a vibrant, wholesome, and satisfying dish that brings together bold flavors, nourishing ingredients, and beautiful textures—all in one skillet. This recipe is the perfect balance of hearty and fresh: caramelized sweet potatoes, savory vegetables, perfectly cooked eggs, and creamy avocado come together to create a meal that feels indulgent while still being incredibly nutritious.

Ingredients

Scale

1/2x 1x 2x 3x

For the Sweet Potato Hash

• 2 tablespoons olive oil
• 2 large sweet potatoes, peeled and diced into small cubes
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon chili powder (optional)
• Salt and black pepper to taste

For the Eggs and Toppings

• 4 large eggs
• 1 ripe avocado, sliced
• Fresh parsley or cilantro, chopped (optional)
• Red chili flakes (optional)

Instructions

1. Prepare the Ingredients : Peel and dice sweet potatoes into evenly sized cubes. Chop onion, bell pepper, and garlic. Slice avocado and set aside.
2. Cook the Sweet Potatoes : Heat olive oil in a large skillet over medium heat. Add sweet potatoes in a single layer. Cook for 10–12 minutes, stirring occasionally, until golden brown and tender.
3. Add Vegetables and Seasoning : Add onion and bell pepper to the skillet. Cook for 4–5 minutes until softened. Stir in garlic, smoked paprika, cumin, chili powder, salt, and pepper. Cook for 1 minute until fragrant.
4. Cook the Eggs : Make small wells in the hash using a spoon. Crack an egg into each well. Cover the skillet and cook for 4–6 minutes, until egg whites are set and yolks are cooked to your preference.
5. Finish and Serve : Remove from heat.Top with sliced avocado, fresh herbs, and chili flakes if desired.

Keywords: Sweet Potato Hash with Eggs and Avocado