Are you looking for a delicious and nutritious breakfast recipe that’s perfect for a weekend morning? Look no further than this sweet potato breakfast hash with vegetables and eggs. This hearty dish is packed with flavor and nutrients, making it an excellent choice for a breakfast or brunch option. In this article, we’ll explore the benefits of sweet potato breakfast hash, provide a simple recipe to make it at home, and offer some helpful tips and variations to enhance your cooking experience.

Pour varier vos menus tout au long de la semaine, découvrez également notre guide de recettes batch cooking faciles. Vous y trouverez plusieurs idées de repas à préparer à l’avance, adaptées à différents budgets et habitudes alimentaires.

Why You’ll Love This Recipe

• It’s a nutritious and filling breakfast option that’s perfect for a busy morning
• The sweet potatoes and vegetables provide a good source of fiber, vitamins, and minerals
• The recipe is easy to customize with your favorite ingredients and spices
• It’s a great way to use up leftover vegetables and reduce food waste

Key Ingredients & Substitutions

To make this sweet potato breakfast hash, you’ll need the following ingredients:

• 1 large sweet potato, peeled and diced into ½-inch cubes
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste
• 4 eggs
• 4 slices of turkey bacon, diced

If you don’t have turkey bacon, you can substitute it with beef bacon or chicken sausage. For a vegan version, you can use plant-based protein sources like black beans or avocado. When selecting your sweet potatoes, choose ones that are high in moisture and have a sweet, nutty flavor. This will help to bring out the natural sweetness of the dish.

Step-by-Step Instructions

Here’s a step-by-step guide to making this sweet potato breakfast hash:

1. Preheat a 12-inch skillet over medium-high heat.

2. Add the diced turkey bacon and cook until crispy, about 5 minutes. Remove the bacon from the skillet and set aside.

3. Add the olive oil to the skillet, then add the diced onion and cook until translucent, about 3-4 minutes.

4. Add the minced garlic and cook for an additional minute, until fragrant.

5. Add the diced sweet potatoes, red bell pepper, and yellow bell pepper to the skillet. Cook for 10-12 minutes, stirring occasionally, until the sweet potatoes are tender and lightly browned.

6. Add the cooked turkey bacon, cumin, smoked paprika, salt, and black pepper to the skillet and stir to combine.

7. Create 4 wells in the hash and crack an egg into each well.

8. Cover the skillet with a lid and cook for an additional 5 minutes, until the eggs are cooked to your desired doneness.

9. Serve the sweet potato breakfast hash hot, garnished with chopped fresh herbs if desired.

For more breakfast inspiration, check out our recipe for Breakfast Casserole With Hash Browns. You can also try our simple Breakfast Potatoes recipe for a delicious side dish.

Expert Chef Tips & Troubleshooting

To prevent your sweet potatoes from becoming mushy, make sure to cook them until they’re tender but still slightly firm. You can also try using the “par-boil” hack, where you microwave the diced sweet potatoes with water for 3 minutes to soften them quickly. Then, finish cooking them in a skillet with some oil to crisp the exterior.

If you’re looking for a different protein source, you can try using Ground Beef Sweet Potato Bowl as inspiration. Simply replace the ground beef with your preferred protein and adjust the seasoning accordingly.

When cooking with eggs, it’s essential to follow safe minimum internal temperatures to ensure food safety. Always use a food thermometer to check the internal temperature of your eggs, and make sure to cook them until they reach a safe minimum internal temperature of 160°F (71°C).

Storage, Make-Ahead & Reheating

To store this sweet potato breakfast hash, let it cool completely and then refrigerate or freeze it. You can reheat it in a skillet or oven until warmed through. For more information on food safety guidelines for leftovers, check out food safety guidelines for leftovers.

When reheating, make sure to heat the hash to an internal temperature of 165°F (74°C) to ensure food safety. You can also add some moisture to the hash by covering it with a lid or adding a splash of water to prevent it from drying out.

Serving Suggestions

This sweet potato breakfast hash is perfect for a weekend brunch or breakfast. You can serve it with some crusty bread, toast, or even as a side dish for a breakfast burrito. Some other serving suggestions include:

• Adding some diced ham or cooked sausage to the hash for added protein
• Using different types of cheese, such as cheddar or feta, to add flavor and creaminess
• Serving the hash with a fried or poached egg on top
• Adding some diced vegetables, such as mushrooms or spinach, to the hash for added nutrition

Sweet Potato Breakfast Hash with Vegetables and Eggs

C. Sophie

Make sweet potato breakfast hash with vegetables and eggs. Learn how to get crisp edges, avoid skillet crowding and add eggs at the right stage.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 4 servings

Calories 420 kcal

Equipment

• 12-inch skillet
• Cutting Board
• Chef’s knife

Ingredients

  

Sweet Potato

• 1 large sweet potato peeled and diced into ½-inch cubes

Aromatics

• 1 medium onion diced
• 2 cloves garlic minced

Vegetables

• 1 medium red bell pepper diced
• 1 medium yellow bell pepper diced

Proteins

• 4 slices turkey bacon diced
• 4 eggs

Instructions

 

• Preheat a 12-inch skillet over medium-high heat.
• Add the diced turkey bacon and cook until crispy, about 5 minutes. Remove the bacon from the skillet and set aside.
• Add the olive oil to the skillet, then add the diced onion and cook until translucent, about 3-4 minutes.
• Add the minced garlic and cook for an additional minute, until fragrant.
• Add the diced sweet potatoes, red bell pepper, and yellow bell pepper to the skillet. Cook for 10-12 minutes, stirring occasionally, until the sweet potatoes are tender and lightly browned.
• Add the cooked turkey bacon, cumin, smoked paprika, salt, and black pepper to the skillet and stir to combine.
• Create 4 wells in the hash and crack an egg into each well.
• Cover the skillet with a lid and cook for an additional 5 minutes, until the eggs are cooked to your desired doneness.
• Serve the sweet potato breakfast hash hot, garnished with chopped fresh herbs if desired.

Notes

Nutritional information:

• Calories: 420
• Protein: 22g
• Carbohydrates: 35g
• Fat: 22g
• Saturated fat: 4g
• Cholesterol: 180mg
• Sodium: 350mg
• Potassium: 800mg
• Fiber: 4g
• Sugar: 6g
• Vitamin A: 200 IU
• Vitamin C: 60mg
• Calcium: 50mg
• Iron: 2.5mg

Tip: Let the hash cool completely before refrigerating or freezing to limit condensation and preserve texture.

Keyword sweet potato breakfast hash

Frequently Asked Questions