Crisp-edged sweet potato cubes mingle with browned onion and fragrant sage for a caramelized, savory breakfast.The interior of the potatoes stays tender, offering a soft contrast to the crunchy exterior and crisped sage.Runny fried eggs and a scatter of red pepper flakes add richness and a touch of heat to each bite.Serve hot for a weekend brunch or a satisfying weekday morning that will keep you full until lunch.
Ingredients
- Sweet potatoes (2 medium, about 1 lb / 450 g), peeled and cut into 1/2-inch cubes
- Olive oil (2 tbsp)
- Unsalted butter (1 tbsp)
- Yellow onion (1 small), thinly sliced
- Garlic (2 cloves), minced
- Fresh sage leaves (8–10 leaves), thinly sliced
- Smoked paprika (1 tsp)
- Salt (3/4 tsp) and black pepper (1/2 tsp), or to taste
- Eggs (4 large)
- Red pepper flakes (1/4 tsp, optional)
- Fresh parsley (2 tbsp), chopped, for garnish
- Crumbled feta (1/4 cup) or cooked bacon (3 strips), optional for topping
- Lemon wedge (1), optional, for brightness
Instructions
- Bring a medium pot of salted water to a simmer. Add the sweet potato cubes and cook 4–5 minutes until just tender but not falling apart. Drain and pat very dry with a towel.
- Heat a large skillet over medium-high heat and add the olive oil and butter. When the butter foams, add the drained sweet potatoes in an even layer. Let them cook undisturbed 4–5 minutes to develop a golden crust.
- Toss the potatoes, pressing down occasionally, and continue to brown another 4 minutes until many pieces are crisp and caramelized. Reduce heat to medium.
- Add the sliced onion and cook 3–4 minutes until softened and starting to color. Stir in the minced garlic, sliced sage, and smoked paprika; cook 1 minute until fragrant.
- Season with salt and pepper and scatter red pepper flakes if using. Taste and adjust seasoning. If the pan seems dry, add a teaspoon of oil to help the flavors meld.
- Make four wells in the hash mixture. Crack one egg into each well. Reduce heat to low, cover the skillet, and cook 4–6 minutes until the whites are set and yolks reach your desired doneness.
- Alternatively, cook the eggs sunny-side up in a separate nonstick pan and place them over portions of hash if you prefer crisped whites.
- Remove from heat, sprinkle with chopped parsley and optional crumbled feta or bacon. Finish with a squeeze of lemon if desired and serve immediately.
Tips or Variations
- Swap sage for rosemary or thyme for a different herb note; add a diced bell pepper with the onion for extra color.
- Make it vegetarian by skipping bacon and adding toasted pine nuts or extra feta for crunch and salt.