Start your day off right with a healthier vegetable-loaded breakfast! This Sweet Potato Breakfast Hash is exactly what you need! I'll show you how to make this ahead for breakfast meal prep, as well as a huge time-saving tip.
This blog post was sponsored by Inmar Intelligence and Mazola.
Vegetable breakfast recipe
It's hard to get all your fruits and veggies in every day, isn't it?? If I don't start with a veggie-filled breakfast, it's hard to catch up later in the day! This Sweet Potato Breakfast Hash is the perfect solution.
You get to enjoy a delicious, savory comfort-food breakfast and load up with healthy nutritious veggies, heart-healthy fats, and protein in the morning. This breakfast keeps you full well past lunch time!
Related recipe: Savory Oatmeal
Related recipe: Mini Quiches with Phyllo Dough
Sweet potato breakfast
Sweet potatoes are the PERFECT vegetable for breakfast because they're still starchy and comforting like potatoes, but a lot healthier and lighter than white potatoes! And if you've only had sweet potatoes as a marshmallow-topped Thanksgiving side dish, you might not realize how tasty sweet potatoes are when cooked with savory spices!
You can chop your own sweet potatoes, or save time by checking whether your grocery store sells diced sweet potato ready to use. It's usually right next to the diced pumpkin and butternut squash.
You don't have to peel sweet potato before cooking it, just make sure to give it a really good scrub with a clean brush or kitchen sponge to remove any loose dirt.
Related recipe: Shakshuka with Feta and White Beans
Breakfast meal prep tips
You can make this breakfast ahead of time for meal prep: simply cook the sweet potato mixture in advance. Then simply reheat in the oven or microwave and quickly fry an egg or two in the morning when you're ready for breakfast.
This recipe below makes about 4 servings, so if you are planning on leftovers, I recommend only frying as many eggs as you plan on eating at first, then fry yourself some fresh eggs the next day!
Related recipe: Breakfast Lentils with Eggs
Ingredients:
- 2 tablespoons corn oil or olive oil
- 1.5 lb sweet potatoes (that's about 3-4 small/medium ones, or about 5 cups of diced sweet potatoes)
- 1 small onion, diced
- 1 bell pepper, seeds removed
- ¼ teaspoon sea salt (or more, to taste)
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ cup fresh cilantro leaves
- 2 scallions (green onions), diced
- 1 tablespoon lime juice (use freshly squeezed, it's the best!)
- eggs (see notes below)
- 1 Hass avocado
Related recipe: Pulled Pork Sweet Potato Hash
Ingredient notes:
→ Eggs: This recipe makes about 4 servings, and I recommend cooking only as many eggs as you plan on cooking.
→ Avocado: I used ¼ Hass avocado per serving, do not slice it in advance or it will turn brown and mushy! Only slice as much as you plan on eating.
→ Fresh lime juice: this makes a huge difference, so much better than the bottled stuff!
→ Turn up the heat: add a diced jalapeño (remove the seeds) with the bell pepper, or add a pinch of cayenne pepper or chili powder to the seasonings mixture.
→ Add more protein: add some bacon, turkey bacon, or breakfast sausage to this hash for extra flavor and more protein.
Related recipe: Cajun Shrimp with Sweet Potato Hash
Instructions:
Step 1: Prep your veggies: Dice the sweet potatoes into small pieces, about ½ - ¾ inches each. Dice the bell pepper into small pieces, about ½ - ¾ inches each. Dice the onion into small pieces.
Step 2: Preheat a large skillet. Add 1 tablespoon of oil to the skillet. Add the diced sweet potato and diced onion to the skillet. Cook over medium heat, stirring frequently, for about 10-15 minutes, or until the sweet potatoes are mostly fully cooked. Use a lid to cook the sweet potatoes faster by keeping the heat in! And make sure to stir every few minutes so the sweet potatoes don't burn at the bottom.
More sweet potato breakfast recipes: Sweet Potato Home Fries
Step 3: When the sweet potatoes are mostly cooked, add the diced bell pepper, salt, pepper, garlic powder, and ground cumin. Stir, and cook for about 5 minutes, or until the bell pepper and sweet potato are cooked to your liking.
See step 5 to start cooking the eggs during this step!
Step 4: Stir in the fresh cilantro, diced scallion, and lime juice. Remove from heat.
Related recipe: Tortilla Egg Roll Ups
Step 5: Cook the eggs while the sweet potatoes finish cooking. Preheat a large skillet over high heat. Add 1 tablespoon Mazola® Corn Oil. Carefully crack eggs open into the skillet and lower the heat to low. Cook for 3-5 minutes, or until the egg is cooked to your liking. Season with salt and pepper.
Step 6: To serve: Place the sweet potato hash on a plate or in a bowl. Add a fried egg on top. Serve with freshly sliced avocado, extra cilantro garnish, and an extra squeeze of lime juice. Season with chili powder or cayenne pepper, if desired.
However you choose to serve this, I hope you love this sweet potato breakfast hash as much as we do! If you end up making it, please take a picture and tag me on INSTAGRAM or FACEBOOK. You can find me at @babaganoshblog on both. I love seeing your creations!
Other veggie-loaded breakfasts:
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Sweet Potato Breakfast Hash
Ingredients
- 1.5 lb sweet potatoes - (3-4 small/medium ones), scrubbed clean
- 1 small onion - diced
- 2 tablespoons Mazola Corn Oil - divided
- 1 bell pepper - seeds removed
- ¼ teaspoon sea salt - or more to taste
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ cup fresh cilantro leaves
- 2 scallions - diced
- 1 tablespoon lime juice
- 4 eggs - (see notes)
- 1 Hass avocado - sliced
Special equipment
Instructions
- Prep your veggies: Dice the sweet potatoes into small pieces, about ½ - ¾ inches each. Dice the bell pepper into small pieces, about ½ - ¾ inches each. Dice the onion into small pieces.
- Preheat a large skillet. Add 1 tablespoon of Mazola Corn Oil to the skillet. Add the diced sweet potato and diced onion to the skillet. Cook over medium heat, stirring frequently, for about 10-15 minutes, or until the sweet potatoes are mostly fully cooked. Use a lid to cook the sweet potatoes faster by keeping the heat in! And make sure to stir every few minutes so the sweet potatoes don't burn at the bottom.
- When the sweet potatoes are mostly cooked, add the diced bell pepper, salt, pepper, garlic powder, and ground cumin. Stir, and cook for about 5 minutes, or until the bell pepper and sweet potato are cooked to your liking. See step 5 to start cooking the eggs during this step!
- Stir in the fresh cilantro, diced scallion, and lime juice. Remove from heat.
- Cook the eggs while the sweet potatoes finish cooking. Preheat a large skillet over high heat. Add 1 tablespoon Mazola Corn Oil. Carefully crack eggs open into the skillet and lower the heat to low. Cook for 3-5 minutes, or until the egg is cooked to your liking. Season with salt and pepper.
- To serve: Place the sweet potato hash on a plate or in a bowl. Add a fried egg on top. Serve with freshly sliced avocado, extra cilantro garnish, and an extra squeeze of lime juice. Season with chili powder or cayenne pepper, if desired.
Notes
- Time-saving tip: buy pre-cut sweet potatoes at the store
- Turn up the heat: add a diced jalapeño (remove the seeds) with the bell pepper, or add a pinch of cayenne pepper or chili powder to the seasonings mixture
- Meal prep tip: prepare the sweet potato and bell pepper hash ahead of time, but fry the eggs fresh. Simply reheat the sweet potato mixture in the oven for a few minutes (or a microwave for 1-2 minutes) while you fry the egg. Serve with a freshly fried egg and sliced avocado on top. I do not recommend reheating fried eggs or slicing the avocado in advance!
- Add more protein: add some bacon, turkey bacon, or breakfast sausage to this hash for extra flavor and more protein
Nutrition
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.