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Sweet Potato Breakfast Hash

A vibrant and nutrient-packed breakfast hash featuring rich sweet potatoes, aromatic thyme, and crunchy vegetables, perfect for busy mornings or brunch gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil For smooth richness and flavor.
  • 2 large Japanese sweet potatoes Cut into 1-inch cubes.
  • 4 sprigs thyme Or 1/2 teaspoon dried thyme.
  • 1/2 teaspoon black pepper Adds gentle heat.
  • 1/2 teaspoon salt Enhances flavors.
  • 3/4 teaspoon smoked paprika For a smoky depth.
  • 1/2 teaspoon hot pepper flakes For a spicy kick.
  • 1 medium onion Cut chunky for sweetness.
  • 1 medium bell pepper Cut chunky for texture.
  • 3 cloves garlic Smashed for flavor.
  • 3 scallions scallions Roughly chopped for freshness.

Method
 

Preparation
  1. Decide whether to peel the sweet potatoes. Keeping the skin on provides fiber, antioxidants, and minerals; if peeling, rinse and keep submerged until ready to cook.
Cooking
  1. In a wide skillet, heat the olive oil over low heat.
  2. Once the oil glistens, add the sweet potato cubes along with thyme, black pepper, salt, smoked paprika, and hot pepper flakes.
  3. Cover the skillet with a lid and cook for about 7 minutes to steam the potatoes.
  4. Create a space in the center of the pan and add the onion, bell pepper, garlic, and scallions.
  5. Stir well, then cook uncovered for another 5 to 7 minutes, stirring occasionally, until the sweet potatoes are tender.
  6. Taste the hash and adjust the salt if necessary. For a creative touch, make small wells in the hash, crack in eggs, cover, and cook for an additional 4 minutes.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to a month. Reheat in a skillet or microwave.