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–+ servings
recipe image of sweet potatoes eggs bell peppers onions garlic spinach kale avocado black beans quinoa tofu mushrooms tomatoes jalapenos cilantro paprika cumin chili powder salt pepper olive oil coconut oil greek yogurt nutmeg cinnamon arranged on a white marble kitchen counter healthy clear glass bowls rustic brown wooden kitchen sets soft diffuse daylight
C. Motter Cindy

Sweet Potato Breakfast Hash (Easy & Healthy!)

A quick and healthy breakfast hash made with sweet potatoes, bell peppers, onions, and eggs, perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 medium Sweet Potatoes peeled and diced into ½ inch cubes
  • 2 tablespoons Olive Oil
  • 1 medium Yellow Onion diced
  • 1 Red Bell Pepper diced
  • 1 Green Bell Pepper diced
  • 2 cloves Garlic minced
  • 1 teaspoon Smoked Paprika
  • 0.5 teaspoon Ground Cumin
  • 0.5 teaspoon Chili Powder optional
  • 0.5 teaspoon Salt plus more to taste
  • 0.25 teaspoon Black Pepper
  • 2 cups Fresh Spinach or Kale roughly chopped
  • 4 large Eggs optional
  • 1 Avocado sliced for serving
  • 1 handful Cilantro chopped for serving
  • 1 cup Feta or Cotija Cheese crumbled for serving
  • 1 bottle Hot Sauce for serving
  • 1 Lime Wedges for serving

Equipment

  • Large skillet,
  • Chef's Knife
  • Mixing bowl

Method
 

Prep the Sweet Potatoes
    Cook the Hash
    1. Add the diced onion and bell peppers. Sauté for about 3 to 4 minutes until the onion becomes translucent and the peppers soften slightly.
    2. Add the minced garlic and cook for another 30 seconds until fragrant.
    3. Carefully add the sweet potato cubes to the skillet. Spread them out in an even layer. Let them cook undisturbed for 4 minutes.
    4. Flip the cubes and continue cooking for another 8 to 10 minutes, stirring every couple of minutes, until the sweet potatoes are tender on the inside and crispy on the edges.
    5. Sprinkle the smoked paprika, cumin, chili powder, salt, and pepper over the hash. Stir to coat everything evenly.
    6. Add the chopped spinach or kale. The greens will wilt in about 1 to 2 minutes.
    7. Taste and adjust seasoning. A little extra salt can make a big difference.
    Cook the Eggs (Optional)
      Serve Immediately

        Nutrition

        Calories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15g

        Notes

        This recipe is perfect for meal prep. Let the hash cool completely before transferring it to an airtight container. It will keep for up to 4 days in the refrigerator. If you added eggs directly into the hash, store them together. If you plan to use the hash as a base for different toppings each morning, store the plain hash and add fresh toppings like avocado and eggs when reheating.
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