Sweet Potato Breakfast Hash with Eggs
A crispy sweet potato breakfast hash with bell peppers, spinach and eggs baked right in the skillet.
Baking the eggs in the oven keeps the whites set and the yolks soft without any risky flipping. A little smoked paprika and cumin tie the sweet potatoes to the peppers, and a spoonful of sharp cheese or a drizzle of hot sauce finishes each plate.
It is the kind of breakfast that also works at noon, and any leftovers reheat beautifully under a foil tent.
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, diced (about 1 1/2 cups)
- 2 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 3/4 teaspoon ground cumin
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 4 cups loosely packed baby spinach
- 4 large eggs
- 1/4 cup crumbled feta cheese (optional)
- 2 scallions, thinly sliced
- Hot sauce, for serving
Instructions
- Set a rack in the middle of the oven and heat to 400°F (200°C).
- Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat. Add the onion and sweet potatoes and cook, stirring only every 2 to 3 minutes, for 8 minutes, until the potatoes begin to brown at the edges.
- Reduce the heat to medium, add the red and green peppers, garlic, smoked paprika, cumin, salt and pepper, and cook for 6 to 8 minutes more, stirring occasionally, until the potatoes are tender when pierced with a knife and the peppers have softened.
- Add the spinach in handfuls, stirring until each addition wilts, about 1 minute. Taste and adjust the salt.
- Using the back of a spoon, make four wells in the hash, spacing them evenly. Crack an egg into each well and season the eggs lightly with salt and pepper.
- Transfer the skillet to the oven and bake for 8 to 11 minutes, until the whites are just set and the yolks are still soft. Check at 8 minutes, since oven times vary.
- Remove from the oven and scatter the feta, if using, and scallions over the top. Serve hot straight from the skillet with hot sauce on the side.
Cook’s tips
- Do not stir the potatoes constantly at the start; leaving them undisturbed is what builds the crust.
- Use a skillet that is genuinely oven-safe to 400°F, and wrap the handle in a towel so no one grabs it bare.
- If your skillet is smaller than 12 inches, cook the hash in a larger pan or divide it between two smaller oven-safe pans so the eggs have room.
Substitutions
- Swap the feta for grated sharp cheddar or leave it out to keep the dish dairy-free.
- Replace the spinach with chopped kale; add it with the peppers so it has time to soften.
- Use 1 teaspoon of chili powder in place of the smoked paprika for a warmer, less smoky flavor.
Storage & reheating
Refrigerate leftovers in a covered container for up to 3 days and reheat gently in a covered skillet over low heat with a splash of water, though the yolks will set further.
Frequently asked questions
Can I make this sweet potato breakfast hash ahead of time?
Yes. Cook the hash through step 4, cool it, and refrigerate for up to 2 days. Reheat it in the skillet over medium heat until hot, then make the wells and bake the eggs fresh.
How do I keep the sweet potatoes from turning mushy?
Cut them into even 1/2-inch cubes, use fairly high heat at the start, and resist stirring too often. Crowding the pan also steams them, so use a wide skillet.
Can I use white or red potatoes instead?
Yes, but they cook faster than sweet potatoes. Start checking them after about 6 minutes in the first cooking stage and add the peppers once they are nearly tender.
How do I make this recipe vegan?
Skip the eggs and feta. Roast the vegetables as directed, then fold in a cup of cooked chickpeas or crumbled firm tofu during the last few minutes and serve with avocado.
