Sweet Potato Hash with Fried Eggs – Easy Healthy Breakfast Skillet

I burned this sweet potato hash with fried eggs twice before figuring out the trick. Twice. The first time the sweet potatoes were basically charcoal on the outside and raw in the middle, and the second time I forgot about it completely because my sister called and… well, you can imagine.

But now? Now I make this sweet potato hash with fried eggs at least twice a week and it’s honestly become my favorite weekend breakfast. My husband requests it constantly, which says something because he’s the pickiest eater I know.

I think I first tried making a breakfast hash maybe two years ago after seeing one of those perfectly styled food videos on Instagram. You know the ones—where everything looks effortless and beautiful? Yeah, mine looked nothing like that. It was a mess. But I kept trying because the IDEA of it was so good, you know?

Why Sweet Potato Hash with Fried Eggs Is My Go-To Breakfast :

Here’s the thing—this breakfast feels fancy but it’s actually super simple once you get the hang of it. And it’s filling. Like, keeps-you-full-until-lunch filling, which is rare for me because I’m usually starving by 10 AM.

The sweet potatoes get all crispy on the outside and soft inside, the peppers and onions add this perfect savory element, and then you crack those eggs on top and… okay, I’m getting hungry just writing this.

Plus it’s healthy? Like genuinely nutritious with complex carbs, protein from the eggs, and tons of veggies. I feel good about eating it, which doesn’t happen often with breakfast foods that actually taste amazing.

What I’ve Learned About Making the Perfect Breakfast Hash :

Look, I’m gonna be honest—the secret to good sweet potato hash is patience. Which is funny because I have zero patience normally. But you can’t rush the sweet potatoes. They need time to actually cook through and get crispy.

The first time I made this I had the heat way too high because I was in a hurry (shocking, I know) and they burned on the outside while staying completely raw inside. Inedible. My dog wouldn’t even eat them, and she eats everything.

Medium heat. That’s the sweet spot. Takes longer but it’s so worth it.

Sweet Potato Hash with Fried Eggs Recipe :

Ingredients :

Okay, so here’s everything you need. I usually double this on weekends when we have guests because it disappears fast.

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes (don’t cut them too small or they’ll turn to mush)
• 1 bell pepper, diced (I use red or orange because they’re sweeter, but green works too)
• 1/2 medium onion, diced (yellow onion is my preference but use what you have)
• 2 tablespoons olive oil (sometimes I use 3 if I’m feeling generous)
• 1 teaspoon smoked paprika (this is KEY—don’t skip it)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cumin
• Salt and black pepper to taste
• 4 large eggs
• Fresh parsley or green onions for garnish (optional but makes it look prettier)
• Hot sauce for serving (I’m obsessed with Cholula but use whatever you like)

Shopping tip: Pick firm sweet potatoes without soft spots. I made the mistake once of buying ones that were already getting soft and they turned to complete mush while cooking. Not good.

Also, I buy the pre-diced bell peppers from Trader Joe’s when I’m lazy. No shame. Saves like ten minutes of prep time.

How To Make Sweet Potato Hash with Fried Eggs :

Step 1: Prep Your Sweet Potatoes

Peel and dice your sweet potatoes into roughly 1/2-inch cubes. Try to keep them similar sizes so they cook evenly. Mine are never perfect—some are bigger, some are smaller—but that’s okay. We’re not on a cooking show here.

Pat them dry with a paper towel. This helps them get crispier. I learned this from some random YouTube video and it actually works.

Step 2: Start Cooking the Hash

Heat your olive oil in a large skillet (I use a 12-inch cast iron pan because it distributes heat better) over medium heat. Don’t go higher than medium—trust me on this one.

Add the diced sweet potatoes and spread them out in a single layer. This is important. If you pile them all on top of each other they’ll steam instead of getting crispy. Let them cook for about 5 minutes without stirring. I know it’s tempting to mess with them but resist the urge.

After 5 minutes, flip them and let them cook another 5 minutes. They should be starting to get golden and crispy on the edges.

Step 3: Add the Veggies and Seasonings

Once your sweet potatoes are getting tender (poke one with a fork—it should go in fairly easily but still have some resistance), add the diced bell pepper and onion.

Sprinkle in your smoked paprika, garlic powder, cumin, salt, and pepper. Stir everything together and cook for another 5-7 minutes until the peppers and onions are softened and the sweet potatoes are fully cooked and crispy in spots.

The sweet potatoes should be fork-tender but not mushy. If they’re still hard, keep cooking. If your pan looks dry, add a tiny splash more olive oil.

Step 4: Make Space For the Eggs

This is where it gets fun. Push your sweet potato hash to the sides of the pan, creating 4 little wells or spaces in the middle. You can also do 2 wells if you’re just making 2 eggs—depends on how many people you’re feeding.

Step 5: Crack and Cook the Eggs

Crack your eggs directly into those wells. I used to crack them into a bowl first because I was worried about shell pieces, but honestly cracking them straight into the pan is faster and I’ve gotten pretty good at it.

Season the eggs with a little salt and pepper. Cover the skillet with a lid (or a baking sheet if you don’t have a lid that fits—I’ve done this many times) and let the eggs cook for about 3-5 minutes.

Here’s where personal preference comes in. I like my yolks runny so I check them at 3 minutes. My husband likes his cooked through so his go for more like 6-7 minutes. Keep an eye on them and cook to your preference.

The whites should be set and the yolks should be as runny or firm as you like.

Step 6: Serve Immediately

Garnish with fresh parsley or green onions if you’re feeling fancy (I usually skip this on weekdays but add it on weekends when I’m trying to impress). Serve with hot sauce on the side.

I always have hot sauce with this sweet potato hash with fried eggs. Always. The spicy kick is perfect with the sweet potatoes.

My Tips For Perfect Sweet Potato Hash Every Time :

Use a Large Enough Pan

I tried making this in a 10-inch pan once and everything was too crowded. The sweet potatoes steamed instead of crisping up. Use at least a 12-inch skillet. Makes a huge difference.

Cut Everything the Same Size

Okay, so I’m not great at this—my knife skills are mediocre at best—but TRY to keep your sweet potato cubes roughly the same size. When some pieces are way bigger than others, some burn while others stay raw. It’s annoying.

Don’t Skip the Smoked Paprika

I ran out of smoked paprika once and used regular paprika thinking it wouldn’t matter. It matters. Smoked paprika gives this hash such a better flavor—kind of smoky and rich. Regular paprika is just… flat in comparison.

If you don’t have it, go buy some. It’s worth having in your spice cabinet anyway.

The Sweet Potatoes Need Space

Overcrowding the pan is probably the biggest mistake people make with hash. The sweet potatoes need room to breathe and get crispy. If they’re all piled on top of each other, they’ll steam and get soggy. Spread them out in a single layer.

Make It Your Own

I’ve added so many different things to this sweet potato hash over the months I’ve been making it. Crumbled bacon? Amazing. Diced jalapeños? Perfect if you like spice. Leftover roasted Brussels sprouts? Surprisingly good. Shredded cheese on top? Obviously delicious.

My friend adds black beans and makes it more of a Southwestern-style hash. My mom adds mushrooms. There’s no wrong way to customize this.

Why This Breakfast Skillet Changed My Mornings :

So I used to be a cereal-for-breakfast person. Quick, easy, no effort required. But I’d be hungry again an hour later and my energy would crash by mid-morning. It was a problem.

This sweet potato hash with fried eggs keeps me full and energized for hours. The complex carbs from the sweet potatoes, the protein from the eggs, the fiber from all the veggies—it’s just a really balanced meal that happens to taste incredible.

Plus I feel like an actual adult when I make it. Like I have my life together or something. Even though my kitchen is usually a disaster afterward (worth it though).

Weekend Brunch Hero :

This has become my go-to when we have people over for brunch. It looks impressive—all colorful and topped with those perfect eggs—but it’s actually pretty simple to make. Nobody needs to know I burned it twice when I was learning how to make it properly.

I usually make a big batch in my biggest skillet and people can serve themselves. Sometimes I put out avocado slices, extra hot sauce, maybe some sour cream or salsa. Everyone goes crazy for it.

My sister-in-law keeps asking me to make it when she visits. Pretty sure it’s the only reason she comes over anymore. Just kidding. Probably.

Final Thoughts on This Healthy Breakfast Hash :

Look, I’m not saying this sweet potato hash with fried eggs will change your life or anything dramatic like that. But it might change your breakfast routine. It did mine.

It’s one of those recipes that seems more complicated than it actually is. Once you make it a few times and get the timing down, it becomes second nature. Now I can throw it together without even really thinking about it.

The best part? It’s actually HEALTHY. Not healthy-for-junk-food healthy, but genuinely nutritious and good for you. And it tastes amazing. That combination is rare.

If you try this, let me know how it goes! Seriously, drop a comment because I’m always curious if other people add different vegetables or seasonings. I’m still experimenting with variations myself.

Now I’m definitely making this for breakfast tomorrow. My stomach is already planning ahead. 😊🍳