Start your day the right way with this simple and delicious Sweet Potato Breakfast Hash. Beautiful hearty ingredients and absolutely packed with flavour!
This breakfast really is a treat. It’s super easy and requires minimal washing up. Follow me…
Sweet Potato Hash
Sweet potato hash is truly one of the most glorious things in life. Not much beats crispy sweet potato in a pan. Well, until we add a few other goodies that it. Introducing –
Sweet Potato Breakfast Hash
If I’m making regular sweet potato hash it’s usually to go alongside something else. I really wanted to develop a recipe that includes sweet potato hash, that’s all in one pan and enough to comfortably feed 4. Taking inspiration from the Shakshuka I uploaded a few weeks ago, I think I succeeded!
Can I use regular potato for this recipe?
This breakfast hash is a little smoky and a little spicy; which blends perfectly with the sweet tones of the sweet potato. White potatoes will work, but you lose out on that gorgeous contrast of flavour that the sweet potato gives you.
How to make Sweet Potato Breakfast Hash (quick summary)
- Add onion, red pepper, jalapeño and garlic to a pan and fry over medium heat.
- Add chorizo and black beans.
- Remove from pan and drizzle in more oil.
- Add diced sweet potato.
- Stir in smoked paprika and cumin.
- Add chorizo mix.
- Make 4 holes.
- Crack in eggs and bake.
Sweet Potato Hash with Eggs
For me, the eggs truly make this breakfast. One condition – the yolk HAS to be runny. To achieve this you want to pop the skillet in the oven as soon as the eggs are cracked in. Pop it to a fairly low temp (180C/350F) and bake for 10mins, or until the eggs are JUST set. It’s important to only cook until they’re just about set as they will continue cooking slightly once removed from the oven.
Variations and Subs
- Egg – You could make the sweet potato hash and the egg separately. For example if you prefer poached or scrambled egg.
- Chorizo – This could be subbed for bacon or pancetta, but you do miss out on a little flavour.
- Parsley – Sub for coriander/cilantro if you like it!
Sweet Potato Breakfast Hash FAQ
Do I have to bake this in the oven?
The alternative is popping a lid on the so the steam cooks the eggs. The only negative to this is you lose out on a little crispiness from the potatoes. Not a deal breaker though, so if your skillet isn’t oven safe then you can do this.
How Spicy is this recipe?
It’s got a very gentle kick of spice; nothing overpowering. If you’re at all wary of spice just reduce the amount of jalapeño.
What can I serve with Sweet Potato Breakfast Hash?
The sweet potato hash itself is pretty hearty, but if you like a little extra something then served with avocado slices/smashed avocado. Oh and a light sprinkling of parsley or coriander/cilantro.
Alrighty, let’s tuck into the full recipe for this Sweet Potato Breakfast Hash shall we?!
How to make a Sweet Potato Breakfast Skillet (Full Recipe & Video)
Sweet Potato Breakfast Hash
Equipment
- 12" Oven Safe Skillet
- Chopping Board & Sharp Knife
- Wooden Spoon
- Bowl
Ingredients
- 1lb / 500g Sweet Potato, peeled and diced to small chunks
- 1/2 can Black Beans, drained & rinsed
- 3.5oz / 100g Chorizo, diced
- 4 Eggs
- 1-2 Fresh Jalapeños, deseeded & finely diced
- 1 medium Red Pepper, finely diced
- 1 medium Onion, finely diced
- 1 clove of Garlic, finely diced
- 1 tsp EACH: Smoked Paprika, Cumin
- Olive Oil, as needed (approx 2-3tbsp)
- Salt & Black Pepper, to taste
To Serve
- Fresh Parsley or Coriander/Cilantro
- Avocado Slices or Smashed Avocado
Instructions
- Add 1 tbsp olive oil to a 12" oven proof skillet over medium heat. Add onion, red pepper & jalapeno and fry until soft and beginning to brown. Add 1 tsp garlic, fry for a minute longer then add chorizo. Fry for 2-3mins longer, then pour in your beans and heat for another 1-2mins. Season with salt and pepper then pour contents into a bowl, leaving excess fat in the pan.
- Drizzle in another tbsp of olive oil, then add your sweet potato. Keep on a medium heat and fry until it softens and begins to brown. This could take up to 20mins depending on the size of your sweet potato. Drizzle in more olive oil as needed to stop it drying up too much.
- Once the sweet potato begins to brown, add 1 tsp smoked paprika, 1 tsp cumin and salt & pepper to taste. Fry for another 5 mins until nice and crispy.
- Stir in your chorizo mix, then with a wooden spoon form 4 holes. Crack in the eggs, then pop the pan in the oven at 180C/350F for 10mins or until the eggs are set. Serve with a sprinkling of parsley or coriander/cilantro and avocado slices/smashed avocado.
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
If you loved this recipe then definitely check out my Corned Beef Hash!
If you’re after more similar recipes then check out these beauties:
Breakfast and Brunch Recipes
Easy Sweet Potato Recipes
- Sweet Potato and Black Bean Quesadillas
- Sweet Potato Fries
- Sweet Potato Hash Browns
- Sweet Potato Bites
Smoky but sweet and a great brunch dish.
Glad you enjoyed! 🙂