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    Home » Recipes

    Sweet Potato Hash with Eggs

    Published: Dec 29, 2017 Modified: May 14, 2019 by Candice

    JUMP TO RECIPE PIN RECIPE

    I love a good sweet potato hash! And the hardest thing about making this dish is chopping up all the potatoes. Grab some help, and get chopping! The best part is you probably have these ingredients in your fridge & pantry right now.

    Sweet potato hash in pan on marble backdrop.

    Step by step sweet potato hash in the oven

    Sweet potato diced with ingredients on marble backdrop.

    Start by getting your potatoes and onion chopped up and preheating your oven. In the meantime, heat 3 tablespoon of butter in an oven-safe pan over medium heat (photo 1). Add the potatoes, onion, jalapeño, and season with salt and pepper (photo 2). Mix well and transfer to the oven (photo 3).

    Cook 15 minutes. Remove from the oven. Create little wells in the potatoes for the eggs (photo 4). Drop an egg in each well (photo 5). Return back to the oven. Cook ~7 minutes until the whites are cooked, but the yolks are still runny (photo 6).

    Step by step sweet potato hash.

    Garnish with freshly chopped parsley and some salt and pepper.

    Sweet potato hash for dinner

    Breakfast for dinner might be my favorite weeknight treat. I don't usually have time for a full breakfast in the morning nor am I hungry enough, so treating myself to this sweet potato hash at night is just perfect.

    Sweet potato hash on spatula with egg and parsley.

    Looking for more recipes with sweet potatoes?

    Check out all my favorite sweet potato recipes here!

    Print Recipe
    5 from 6 votes

    Sweet Potato hash

    I love a good sweet potato hash! And the hardest thing about making this dish is chopping up all the potatoes. Grab some help, and get chopping!
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Breakfast
    Cuisine: American
    Servings: 4
    Calories: 300kcal
    Author: Candice

    Ingredients

    • 1.5 lb. sweet potatoes peeled & diced uniformly
    • 1 yellow onion finely diced
    • 1 jalapeño finely diced (seeded for a milder taste)
    • 4 large eggs
    • ¼ cup parsley chopped
    • 3 tablespoon unsalted butter
    • ¼ teaspoon sea salt
    • ½ teaspoon ground black pepper

    Instructions

    • Preheat to 400F.
    • In the meantime, heat 3 tablespoon of butter in an oven-safe pan over medium heat. Add the potatoes, onion, jalapeño, and season with salt and pepper. Mix well and transfer to the oven. Cook 15 minutes. Remove from the oven.
    • Create little wells in the potatoes for the eggs. Drop an egg in each well. Return back to the oven. Cook ~7 minutes until the whites are cooked, but the yolks are still runny.
    • Garnish with freshly chopped parsley and some salt and pepper.

    Nutrition

    Calories: 300kcal | Carbohydrates: 38g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 187mg | Sodium: 306mg | Potassium: 695mg | Fiber: 6g | Sugar: 9g | Vitamin A: 24990IU | Vitamin C: 15.3mg | Calcium: 90mg | Iron: 2.1mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.
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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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    Woman with a flower.

    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

    READ MORE
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