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Smoky Sweet Potato Breakfast Hash (Skillet)

A smoky-sweet skillet hash with tender sweet potatoes, peppers, and runny eggs—fast, filling, and perfect for meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

For the Hash
  • 1 tbsp olive oil
  • 1 lb sweet potatoes peeled and diced (1/2-inch)
  • 1 red bell pepper diced
  • 1/2 yellow onion diced
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 3/4 tsp kosher salt plus more to taste
  • 1/4 tsp black pepper
  • 2 tbsp water for steaming
To Finish
  • 4 eggs
  • 2 tbsp chopped cilantro or parsley
  • 1 lime cut into wedges (optional)

Equipment

  • Large skillet
  • Spatula

Method
 

  1. Heat a large skillet over medium-high heat and add the olive oil.
  2. Add sweet potatoes and a pinch of salt. Cook 5 minutes, stirring occasionally.
  3. Stir in the onion and bell pepper. Cook 3 minutes.
  4. Sprinkle in smoked paprika, garlic powder, remaining salt, and pepper. Stir well.
  5. Add water, cover, and steam 4–5 minutes until sweet potatoes are fork-tender.
  6. Uncover and cook 1–2 minutes to dry out the pan and crisp the edges.
  7. Make 4 small wells and crack an egg into each. Cover and cook 3–5 minutes, until whites set.
  8. Top with cilantro and serve with lime wedges if you like.

Notes

Easy swap: Use russet potato instead of sweet potato (same cook time).
Heat level: Add a pinch of cayenne or a dash of hot sauce at the end.
Leftovers: Store hash (without eggs) up to 4 days. Reheat in a skillet, then add fresh eggs.