Sweet potato hash with fried eggs
Discover a delicious and hearty breakfast with our Sweet Potato Hash with Fried Eggs recipe. Featuring perfectly seasoned sweet potatoes, aromatic garlic, spicy serrano peppers, and onions sautéed in olive oil, topped with protein-rich fried eggs. It's a savory and satisfying dish that's perfect for starting your day right!
- 09 Mar 2025
- Cook time 35 min
- Prep time 15 min
- 3 Servings
- 6 Ingredients
Sweet potato hash with fried eggs is a delicious and nutritious dish that combines the natural sweetness of sweet potatoes with the spicy kick of serrano peppers and the savory taste of onions and garlic. This wholesome meal is completed with perfectly fried eggs, making it an ideal option for breakfast, brunch, or even a satisfying dinner. Follow this recipe to enjoy a flavorful and hearty dish that's simple to prepare.
Ingredients:
Instructions:
- Peel the sweet potatoes and cut them into small, evenly-sized cubes (approximately ½ inch).
- Mince the garlic cloves.
- Remove the seeds from the serrano peppers and finely dice them.
- Dice the onion into small pieces.
- In a large skillet or non-stick pan, heat 1 tablespoon of olive oil over medium heat.
- Add the cubed sweet potatoes to the skillet. Cook them for about 10-15 minutes, stirring occasionally, until they are tender and slightly crispy on the outside. If needed, cover the skillet with a lid to help the sweet potatoes cook through, but remember to stir occasionally to avoid burning.
- Push the sweet potatoes to one side of the skillet. Add the remaining 1 tablespoon of olive oil to the empty side.
- Add the minced garlic, diced serrano peppers, and diced onion to the oil. Cook for about 2-3 minutes, stirring frequently, until the onion becomes translucent and the garlic is fragrant.
- Mix the sweet potatoes with the aromatics, ensuring everything is evenly distributed. Season with salt and pepper to taste. Reduce the heat to low to keep the hash warm while you cook the eggs.
- In a separate non-stick skillet, heat a small amount of oil or butter over medium heat.
- Crack the eggs into the skillet and cook until the whites are set and the yolks are cooked to your desired level of doneness. For sunny side up, do not flip the eggs. For over easy or over medium, carefully flip the eggs halfway through cooking.
- Divide the sweet potato hash among plates.
- Top each portion with one or two fried eggs.
- Garnish with additional salt and pepper to taste if needed. You can also add some fresh herbs or a dash of hot sauce for extra flavor if desired.
- Serve immediately while hot. This dish pairs well with avocado slices, a sprinkle of fresh herbs (such as cilantro or parsley), or a side of warm toast.
Tips:
- Cut the sweet potatoes into uniform cubes to ensure they cook evenly.
- For extra flavor, consider adding your favorite herbs such as thyme or rosemary.
- If you prefer a milder dish, reduce the amount of serrano peppers or substitute with bell peppers.
- Make sure the oil is hot before adding the sweet potatoes to achieve a nice crispy texture.
- Crack the eggs into small bowls before adding them to the skillet to avoid any shell fragments.
- To cook the eggs to your preference, either cover the skillet with a lid for a more set yolk or leave uncovered for a runny yolk.
Sweet potato hash with fried eggs is a perfect blend of flavors and textures that is sure to impress. With its balance of sweet, spicy, and savory elements, this dish is both satisfying and nutritious. Enjoy it hot and fresh, and don't be surprised if it becomes a regular feature in your meal rotation.
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 230kcal | 11% |
| Protein | |
| Protein 14g | 9% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 3.11g | 8% |
| Sugar 4.85g | 5% |
| Fat | |
| Fat 20g | 22% |
| Saturated 4.49g | 15% |
| Cholesterol 410mg | - |
| Vitamins | |
| Vitamin A 800ug | 88% |
| Choline 350mg | 63% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.48mg | 37% |
| Vitamin B3 0.58mg | 4% |
| Vitamin B6 0.32mg | 19% |
| Vitamin B9 88ug | 21% |
| Vitamin B12 1.02ug | 42% |
| Vitamin C 5mg | 6% |
| Vitamin E 1.31mg | 9% |
| Vitamin K 2.45ug | 2% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.15mg | 17% |
| Iron, Fe 2.33mg | 21% |
| Magnesium, Mg 36mg | 8% |
| Phosphorus, P 240mg | 19% |
| Potassium, K 470mg | 14% |
| Selenium, Se 33ug | 58% |
| Sodium, Na 180mg | 12% |
| Zinc, Zn 1.57mg | 14% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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