Busy Executive Breakfast Sweet Potato Hash with Eggs
This Busy Executive Breakfast Sweet Potato Hash with Eggs is a nutrient-packed dish that seamlessly combines sweetness from roasted sweet potatoes with the savory richness of sautéed vegetables and eggs. Perfect for those busy mornings when you need a hearty meal that fuels your day without sacrificing time, this recipe is both quick to prepare and satisfying.
Originating from the American diner tradition, hash is known for its versatile use of ingredients and homey, comforting appeal. This dish is especially suited for weekday mornings or brunch gatherings, where you want to impress without a ton of effort. The flavor profile is a lovely mix of sweet, savory, and spicy, with a crunchy texture from the crispy sweet potatoes contrasting beautifully with the creamy, runny yolk of the eggs.
Prep and Cook Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Skill Level: Beginner
Serving Information
- Servings: 4
- Serving Suggestions: This hash can be garnished with fresh chopped herbs like cilantro or parsley, served with hot sauce on the side, or accompanied by a slice of whole-grain toast for extra energy.
Ingredients List
- 3 medium sweet potatoes, diced (about 600 grams)
- 1 bell pepper, diced (any color)
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 large eggs
- 2 tablespoons olive oil
- 1 teaspoon paprika (smoked is great for extra flavor)
- Salt and pepper, to taste
- Optional: Fresh herbs (like cilantro or parsley) for garnish
Dietary Substitutions:
- For a vegan option, replace eggs with scrambled tofu and use coconut oil instead of olive oil.
- If you prefer a spicier hash, add diced jalapeños or chili flakes.
Equipment List
- Large skillet (preferably non-stick or cast iron)
- Spatula or wooden spoon for stirring
- Cutting board and sharp knife for chopping vegetables
- Measuring spoons
Notes: A cast-iron skillet is ideal as it provides excellent heat retention and even cooking, but any large skillet will work. A large mixing bowl may also be helpful for prepping ingredients.
Step-by-Step Instructions
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Prepare the Sweet Potatoes: Peel and dice the sweet potatoes into uniform small cubes. Aim for about 1/2 inch for even cooking.
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Preheat the Skillet: Heat 2 tablespoons of olive oil in a large skillet over medium heat.
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Sauté the Vegetables: Add the diced sweet potatoes to the skillet. Sauté for about 8-10 minutes until they start to soften and become golden, stirring occasionally to prevent sticking.
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Add Onion and Bell Pepper: Toss in the diced onion and bell pepper, cooking for another 5 minutes until the onions turn translucent.
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Incorporate Garlic and Season: Add minced garlic, paprika, salt, and pepper. Stir and cook for an additional 2-3 minutes until fragrant, being careful not to burn the garlic.
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Make Wells for the Eggs: Reduce the heat to low, then use a spatula to create small wells in the hash for the eggs.
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Crack the Eggs: Carefully crack an egg into each well. Cover the skillet with a lid and allow the eggs to cook for about 5-8 minutes until the whites are set but the yolks remain runny. For firmer yolks, cook a couple of minutes longer.
- Serve Immediately: Once cooked to your liking, remove from heat. Serve hot, garnished with fresh herbs if desired.
Technique Tips and Troubleshooting
- For perfectly runny yolks, keep the heat low and cover the pan. You can also drizzle a bit of water into the skillet and cover it, creating steam that helps cook the eggs gently.
- Common Issues: If your sweet potatoes are sticking, check if your skillet needs more oil. If they’re cooking too fast and browning too much, lower the heat to medium-low.
Plating and Presentation
Serve the sweet potato hash directly from the skillet or transfer to individual plates. For presentation, you can sprinkle chopped herbs on top, drizzle with hot sauce, or serve with avocado slices on the side for creaminess.
Storage and Reheating Instructions
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a skillet over medium heat for about 5-7 minutes until warmed through, adding a splash of water if needed to help steam the eggs.
Variations and Customizations
- Add cooked sausage or bacon for a meatier version.
- Swap out sweet potatoes for regular potatoes or zucchini for different flavors and textures.
Notes on Ingredients and Equipment
- Fresh sweet potatoes yield the best flavor. If using canned sweet potatoes, adjust cooking times accordingly.
- Using a larger skillet will allow more space for the eggs, making them easier to crack into the wells.
Final Touches and Personal Notes
This dish holds a special place in my heart; it’s a go-to recipe for busy mornings packed with flavor and nourishment. I encourage you to make this recipe your own by experimenting with different veggies or spices. Enjoy the journey of cooking!
5 FAQ Questions and Answers
1. Can I prep the ingredients the night before?
Yes! You can dice the sweet potatoes, onion, and bell pepper the night before and store them in an airtight container in the fridge.
2. How can I make this dish vegan?
Replace the eggs with scrambled tofu and use coconut oil instead of olive oil.
3. What if I don’t have a lid for my skillet?
You can use aluminum foil to cover the skillet if you don’t have a lid; it will help the eggs steam and cook evenly.
4. Can I freeze the sweet potato hash?
While it’s best fresh, you can freeze the cooled hash in an airtight container for up to a month. Reheat in the skillet or microwave, adding new eggs if desired.
5. What sides would you recommend?
A simple green salad or a slice of whole-grain toast pairs excellently with this hearty dish.
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