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Sweet Potato Breakfast Hash With Fried Eggs

A savory one-skillet hash of browned sweet potato cubes, onion, pepper, and kale with four eggs fried right in the pan.
Keyword sweet potato breakfast hash with fried eggs
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

For the Hash

  • 1 large sweet potato peeled and diced into ½ inch cubes, about 4 cups
  • 2 tablespoons olive oil
  • 1 small yellow onion diced
  • 1 red bell pepper diced
  • 2 cups kale chopped, stems removed
  • 2 tablespoons water for the covered phase

Seasoning

  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper

To Finish

  • 4 large eggs
  • 1 green onion thinly sliced

Instructions

Prep and Steam

  • Peel the sweet potato and cut it into even ½ inch cubes. Dice the onion and bell pepper and chop the kale.
  • Heat the olive oil in a 12 inch skillet over medium heat until it shimmers, then add the sweet potato cubes and onion in close to a single layer.
  • Let them sit undisturbed for 3 minutes to take on color.
  • Add the 2 tablespoons of water, stir once, cover the pan, and cook for 8 minutes until the cubes are tender in the center.

Brown and Season

  • Uncover, raise the heat to medium-high, and let any remaining water cook off.
  • Leave the hash undisturbed for 4 to 5 minutes so the bottoms crisp, stir once, then cook 3 minutes more.
  • Stir in the bell pepper, smoked paprika, garlic powder, cumin, salt, and pepper and cook 2 minutes.
  • Fold in the kale and cook 2 minutes more, until wilted but still green.

Cook the Eggs

  • Lower the heat to medium-low and push the hash aside into 4 wells that reach the pan surface.
  • Crack one egg into each well and season the tops with salt and pepper.
  • Cover and cook 3 to 4 minutes for runny yolks, or 5 to 6 minutes for jammy.
  • Scatter the sliced green onion over the top and serve straight from the skillet.

Notes

  • The lid trick: 8 minutes covered with a splash of water cooks the cubes through, then uncovered heat browns them. Skipping it gives you burnt outsides and raw centers.
  • Cube size: ½ inch, cut evenly. Larger cubes will not cook through in the time given.
  • Smoked paprika, not sweet: it supplies the savory depth that bacon fat would otherwise provide.
  • Make ahead: cook through the kale step, refrigerate up to 4 days, reheat in a dry skillet, and fry the eggs fresh.
  • Adding meat: brown 8 ounces of bulk breakfast sausage first and cook the hash in the fat.