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Sweet Potato Breakfast Hash with Eggs

This dish features roasted sweet potatoes cooked until crispy and caramelized, seasoned with smoked paprika and salt. Farm-fresh eggs are cracked directly into the skillet, cooked until just set, creating a flavorful hash with contrasting textures—crispy, tender, and runny yolks for dipping or mixing. The result is a hearty, visually appealing breakfast with rich aromas and vibrant flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes peeled and cubed
  • 1 teaspoon smoked paprika adds smoky flavor
  • 1 tablespoon olive oil for roasting and frying
  • Salt salt
  • 4 large farm-fresh eggs

Equipment

  • skillet or cast-iron pan
  • Spatula

Method
 

  1. Preheat your skillet over medium heat and toss the cubed sweet potatoes with olive oil, smoked paprika, and a pinch of salt until evenly coated.
  2. Add the sweet potatoes to the hot skillet in a single layer. Let them cook undisturbed for about 8-10 minutes, until the edges turn golden and crispy while the insides soften.
  3. Use a spatula to carefully flip the sweet potatoes, allowing the other side to crisp up for another 5-6 minutes. They should be nicely caramelized and fragrant.
  4. Make small wells in the sweet potatoes with your spatula, creating space for the eggs.
  5. Crack each egg into a well, ensuring the yolk stays intact. Cover the skillet, and cook for 4-5 minutes until the whites are set but the yolks remain runny, or longer if you prefer firmer eggs.
  6. Remove the skillet from heat once the eggs are cooked to your liking, and gently spoon some of the crispy sweet potatoes over the eggs for added flavor and texture.

Notes

Feel free to sprinkle extra smoked paprika or fresh herbs like parsley for extra flavor. For a more hearty meal, add cooked sausage or spinach before adding the eggs.