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Sweet potato breakfast hash topped with three fried eggs in a cast iron skillet.

Sweet Potato Breakfast Hash

This nutritious sweet potato breakfast hash is definitely a hearty meal. Yukon gold and sweet potatoes combine perfectly to make a unique flavor combination. Top it off with over easy or poached eggs for the protein you need to tackle the day. This version borrows from the flavors of Mexico with corn, cumin, cilantro and optional jalapeño peppers. You have the option of omitting these ingredients for a more traditional sweet potato breakfast hash.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6 servings
Calories: 410kcal
Author: Sandra

Ingredients

  • 2 tablespoons olive oil
  • pounds sweet potatoes Orange-fleshed (yams). Peeled and cut into small cubes.
  • pounds Yukon gold potatoes Peeled and cut into small cubes.
  • 1 medium yellow onion Chopped.
  • 1 medium red bell pepper Seeded and chopped.
  • 1 small jalapeño Optional. Seeded and minced.
  • 1 cup corn Fresh or frozen.
  • teaspoons ground cumin Optional.
  • 3 tablespoons fresh cilantro Chopped.
  • salt and pepper To taste.
  • 12 large eggs Poached or fried.

Instructions

Cook Potatoes

  • Oven method:
    Preheat oven to 400 F (200 C). Lightly grease a large, rimmed baking sheet. Combine all of the potatoes on the baking sheet, toss with 1 tablespoon of olive oil, and spread in a single layer. Roast for 30 minutes. Use a heatproof spatula to turn and stir the potatoes, return to oven and roast for another 15 minutes.
    Air fryer method:
    Place potatoes in a large bowl and toss with 1 tablespoon of olive oil. Add half of the potatoes to the air fryer basket (divide between baskets if using a double basket air fryer). Air fry at 400 F (200 C) for 12-15 minutes. Shake the basket(s) and air fry for another 12 minutes.
    Set potatoes aside.
    2 tablespoons olive oil, 1½ pounds sweet potatoes, 1½ pounds Yukon gold potatoes
  • Meanwhile, in a large cast iron skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion, bell pepper, and jalapeño (if using) and cook, stirring occasionally, until vegetables are tender, about 8-10 minutes.
    2 tablespoons olive oil, 1 medium yellow onion, 1 medium red bell pepper, 1 small jalapeño
  • Stir the corn into the hash mixture and cook until heated through, about 3 minutes.
    1 cup corn
  • Stir in the cumin (if using) or salt and pepper and cook until fragrant, about 30 seconds.
    1½ teaspoons ground cumin, salt and pepper
  • Add the potatoes and cilantro and stir to combine. Season again to taste with salt and pepper.
    3 tablespoons fresh cilantro
  • Prepare the poached or fried eggs as directed on this post.
    To serve, divide hash among individual bowls. Top each serving with 1-2 poached or fried eggs, and garnish with chopped cilantro.
    12 large eggs

Nutrition

Calories: 410kcal | Carbohydrates: 52g | Protein: 18g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 372mg | Sodium: 214mg | Potassium: 1138mg | Fiber: 7g | Sugar: 9g | Vitamin A: 17364IU | Vitamin C: 56mg | Calcium: 115mg | Iron: 4mg