Sweet Potato Hash
Breakfast, brunch, lunch, or dinner, this tasty Sweet Potato Hash is calling your name! Topped with perfectly cooked eggs, it’s full of tremendous flavor with smokey sausage and hints of cumin. It’s an easy gluten-free recipe that is not only quick, but super versatile too, and a wonderful way to start your weekend!
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Breakfast, Brunch
Keyword: sweet potato hash, sweet potato hash with eggs
Preheat the oven to the broiler setting.
In an ovenproof skillet heat the 2 tablespoons of olive oil over medium heat. Add the onions and the cubed sweet potatoes and cook for 7 minutes.
Next, add the bell peppers, sausage, salt, pepper and cumin. Cook for an additional 7 minutes, stirring occasionally.
Crack the 4 eggs on top of the hash, evenly spaced out. Transfer the skillet under the broiler for a couple minutes until the eggs are cooked to your liking.
Garnish with parsley and black pepper, then serve.
- Equal size cubes. The sweet potatoes need to be cut into cubes that are almost identical in size for even cooking. This also holds true for the other ingredients as well.
- Fully cook the potatoes. For the best texture, make sure that the sweet potatoes are fully cooked before adding the eggs to the hash.
- Watch the eggs. Once the eggs are added to the hash and put under the broiler you need to watch them closely so that they don’t overcook.
- Leftover sweet potato hash will keep in the fridge for up to 5 days in an airtight container. To reheat, put it in the microwave for a few minutes on medium heat or reheat it in a skillet.
Serving: 1serving | Calories: 383kcal | Carbohydrates: 20g | Protein: 15g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 226mg | Sodium: 588mg | Potassium: 539mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10343IU | Vitamin C: 63mg | Calcium: 66mg | Iron: 2mg