Sweet Potato Hash with Fried Eggs
A hearty, savory breakfast featuring caramelized sweet potatoes, bell peppers, and onions topped with perfectly fried eggs. This nutrient-packed dish is a colorful, flavorful way to start your day.
Ingredients
Ingredients
- 2 cup sweet potatoes peeled and diced into 1/2-inch cubes
- 1 cup red bell pepper diced
- 1 cup yellow onion diced
- 2 tbsp olive oil divided
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp black pepper freshly ground
- 1/4 tsp salt or to taste
- 4 large eggs at room temperature
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through. Make-Ahead: The hash base (without eggs) can be prepared up to 2 days in advance and reheated before serving. Variations: Add diced zucchini or kale for extra greens. Serve with avocado slices or hot sauce for added flavor. For a dairy-free version, ensure no butter is used and use olive oil for frying eggs.