Sweet Potato Breakfast Hash
Crisped sweet potato with peppers, onion and a fried egg on top.
Tonio BaptisteUpdated 8/28/2026
🍠
30m
Total
10m
Prep
20m
Cook
4
Serves
Easy
Difficulty
Why this recipe works
Cut the potato small and leave it alone in the pan. Stirring is why hash goes soft.
Ingredients
Equipment: Large frying pan
Allergens: eggs
Method
- 1Dice the sweet potato into 1cm cubes.
- 2Fry in a single layer without stirring for 6 minutes, then turn.
- 3Add onion and pepper and cook another 8 minutes until everything is browned.
- 4Season with paprika, salt and pepper.
- 5Fry the eggs separately and serve on top.
Chef notes
Chef tips
A crowded pan steams instead of frying. Use two pans if you need to.
Substitutions
Regular potatoes work but need 4 more minutes.
Storage
Hash keeps 3 days without the egg.
Reheating
Reheat in a dry hot pan to bring the crust back.
Nutrition per serving
320
Calories
11g
Protein
42g
Carbs
13g
Fat
7g
Fiber
380mg
Sodium
Values are chef estimates for one serving and will vary with brands and portioning.
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