Crisp-edged cubes of sweet potato mingle with caramelized onion and bell pepper for a balanced sweet-and-savory bite. Fresh herbs and smoked paprika bring bright, earthy notes while the potatoes stay tender inside and golden outside. A runny fried or poached egg tops each portion, the silky yolk dressing the hash. Serve warm for a hearty weekend brunch or an easy weekday breakfast alongside coffee or a light salad.
Ingredients
- Sweet potatoes (2 medium, about 1 lb / 450 g), peeled and cut into 1/2" cubes
- Olive oil (2 tablespoons)
- Yellow onion (1 medium), thinly sliced
- Red bell pepper (1), seeded and diced
- Garlic (2 cloves), minced
- Smoked paprika (1 teaspoon)
- Fresh thyme leaves (1 teaspoon) or 1/2 tsp dried thyme
- Fresh parsley (2 tablespoons), chopped
- Salt (3/4 teaspoon) and freshly ground black pepper (1/2 teaspoon), plus more to taste
- Eggs (4), fried, poached, or cooked in the skillet
- Feta cheese (1/3 cup, optional), crumbled
- Lemon wedges and hot sauce (optional), for serving
Instructions
- Prep the sweet potatoes: peel and cut into roughly 1/2-inch cubes so they cook evenly.
- Heat a large nonstick or cast-iron skillet over medium-high heat and add the olive oil until shimmering.
- Add the sweet potato cubes in a single layer, season with half the salt and pepper, and cook undisturbed 4–5 minutes to get a golden crust.
- Stir or flip the potatoes and continue cooking 4–6 minutes more, until mostly tender and browning on several sides.
- Push the potatoes to one side of the pan, add the onion and bell pepper to the empty space, and cook 4–5 minutes until softened and beginning to caramelize.
- Stir garlic, smoked paprika, and thyme into the vegetables and potatoes; cook 1 minute until fragrant, then combine everything and press down to promote more browning for 1–2 minutes.
- Taste and adjust seasoning with remaining salt and pepper. If the pan seems dry, add a splash of oil or a tablespoon of water and scrape up browned bits.
- Make four small wells in the hash and crack an egg into each well. Reduce heat to medium-low, cover the skillet, and cook 4–6 minutes for set whites and runny yolks (cook longer for firmer yolks). Alternatively, fry or poach eggs separately and top the hash.
- Remove from heat, sprinkle with chopped parsley and feta if using, and let rest 1 minute before serving with lemon wedges and hot sauce on the side.
Tips or Variations
- Stir in a handful of chopped kale or spinach in step 6 for extra greens; cook until wilted.
- For a smoky-sweet twist, swap half the smoked paprika for a pinch of ground cumin or add a splash of maple syrup when caramelizing the onions.