Sweet potato and egg breakfast hash

Potato and sweet potato hash with eggs in cast iron pan

Potato-based breakfasts may bring hash browns and home fries to mind, but they can also be the foundation of a healthy meal. To turn up the nutrition, this recipe uses vitamin-rich sweet potato instead of white potatoes.

Ready in under 15 mins. Serves 2

8 Ingredients

  • 1/2 tablespoon coconut oil
  • 1 large sweet potato, diced
  • 1 red bell pepper, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 shallots, chopped
  • 1 clove garlic, diced
  • 2 eggs


  1. Melt coconut oil in a medium saucepan over medium-high heat. Add sweet potatoes and cook 2 to 3 minutes. Add red pepper, salt, and pepper. Cover pan for 3 minutes.
  2. Add shallots and garlic. Toss so that all is evenly combined. Crack eggs over mixture, cover pan, and cook for another 3 to 4 minutes, or until eggs are cooked to liking.