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–+ servings
recipe image of a top down mise en place shot showing fresh sweet potato eggs bacon cheese butter cinnamon maple syrup Greek yogurt oats apples nuts spinach avocado tomatoes onions garlic herbs arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Breakfast Sweet Potato Hash

A hearty and versatile breakfast sweet potato hash perfect for busy mornings. Topped with savory eggs and loaded with fresh vegetables, this dish offers a perfect balance of sweet, salty, and creamy flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 medium sweet potatoes peeled or unpeeled
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tsp cinnamon
  • 1 tbsp maple syrup
  • 1 tbsp butter plus extra for cooking
  • 1/2 cup diced yellow onion
  • 1 clove garlic minced
  • 1 cup chopped spinach
  • 2 eggs for frying
  • 1/4 cup crumbled feta cheese
  • 1 tsp fresh thyme optional
  • 1/4 cup toasted pecans optional

Equipment

  • Baking sheet
  • Large skillet,
  • Mixing bowl

Method
 

  1. Preheat your oven to 400°F.
  2. Scrub the sweet potatoes clean. Cut them into 1/2 inch cubes. Place in a mixing bowl.
  3. Add olive oil, salt, black pepper, cinnamon, and maple syrup. Toss until the cubes are evenly coated.
  4. Spread the sweet potato cubes on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and caramelized at the edges.
  5. While the sweet potatoes are roasting, prepare the skillet by melting butter in a large skillet over medium heat.
  6. Add the diced onion and cook until translucent, about 3 minutes.
  7. Add minced garlic and cook for another 30 seconds.
  8. Once the sweet potatoes are done roasting, add them to the skillet with the onions and garlic.
  9. Add the chopped spinach to the skillet and mix everything together.
  10. Let the hash cook for 2-3 minutes undisturbed so the bottom gets crispy.
  11. Push the hash to one side of the skillet and crack two eggs into the empty space.
  12. Cover the skillet with a lid and cook for 3-4 minutes, or until the egg whites are set but the yolks are still runny.
  13. Remove from heat and sprinkle with crumbled feta cheese, fresh thyme, and toasted pecans if using.
  14. Serve directly from the skillet with a side of avocado slices or Greek yogurt.

Nutrition

Calories: 350kcalCarbohydrates: 42gProtein: 12gFat: 18g

Notes

For meal prep, roast the sweet potato cubes up to 3 days ahead and store in the fridge. Reheat in a skillet with a splash of oil for a quick breakfast. Leftovers keep in the fridge for up to 4 days. To freeze, store the hash (without eggs) for up to 3 months.
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