Sweet Potato and Egg Breakfast Hash
A hearty breakfast hash featuring crispy diced sweet potatoes and eggs cooked together. This protein-rich, nutrient-dense dish is perfect for starting your day with sustained energy and satisfaction.
20 min326 kcal15g protein32g carbs15g fat
Ingredients
- 101g Egg
- 180g Raw orange sweet potatoes without skin
- 5g Salted butter
Method
- 1Peel and dice the sweet potato into small 1/4-inch cubes (about 180g total).
- 2Heat a non-stick skillet or cast iron pan over medium-high heat. Add the butter and let it melt, swirling to coat the pan evenly.
- 3Add the diced sweet potatoes to the hot pan in a single layer. Season lightly with salt and pepper.
- 4Cook for 8-10 minutes, stirring occasionally and letting the potatoes develop a light golden crust. You want some caramelization on the edges. If the pan seems dry, add a splash of water and cover for 2-3 minutes to help them soften.
- 5Once the sweet potatoes are mostly tender and lightly golden (after about 10 minutes), crack both eggs directly into the pan over the potatoes.
- 6Stir gently to break up the egg yolks and distribute the eggs throughout the hash. Season with salt and pepper to taste.
- 7Cook for another 3-4 minutes, stirring frequently, until the eggs are fully cooked through and no longer runny (soft scrambled consistency).
- 8Transfer to a plate and serve immediately while hot. Enjoy as is, or add optional toppings like fresh herbs (cilantro, chives) or a squeeze of hot sauce if desired.
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