Sweet Potato Hash with Crispy Eggs
Diced sweet potato, onion, and bell pepper sautéed until golden, topped with fried eggs that have crispy edges and jammy centers. A warm, savory breakfast that comes together in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 320
- Protein
- 11g
Ingredients
- 1 lb sweet potatoes, diced into 1/2-inch cubes
- ½ medium onion, diced
- ½ medium bell pepper, diced
- 4 whole eggs
Instructions
- 1
Heat 2 tbsp oil in a 12-inch skillet over medium-high until shimmering.
- 2
Add diced sweet potato and cook, stirring occasionally, until golden and fork-tender, 10–12 minutes.
- 3
Stir in onion and bell pepper, cooking until softened, about 3 minutes.
- 4
Season hash with salt and pepper, then push to the sides of the skillet.
- 5
Crack eggs into the center gaps and cook until whites set but yolks still jiggle, 3–4 minutes.
- 6
Serve hot from the skillet.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- knife
- cutting board
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