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Sweet Potato Hash with Eggs

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings

Equipment

  • Large skillet
  • Spatula

Ingredients
  

  • 2 medium sweet potatoes, peeled & diced into 1/2-inch cubes
  • 1 small onion, finely diced
  • 1 clove garlic, minced
  • 2 tbsp olive oil (or butter for extra flavor)
  • 1/2 tsp smoked paprika (adds depth and warmth)
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
  • 3-4 eggs
  • 1 tbsp chopped fresh parsley (optional, for garnish)
  • Optional: 1/2 tsp chili flakes (for a little heat)

Instructions
 

  • Heat 1 tbsp olive oil in a large skillet over medium heat. Add sweet potatoes and cook, stirring occasionally, for about 8-10 minutes, until they start to soften and develop a golden crust. 💡 Pro Tip: To speed up the cooking process, cover the skillet for the first 5 minutes, then uncover to let them crisp up!
  • Push the sweet potatoes to one side of the pan. Add the remaining 1 tbsp oil, then toss in the onions and garlic. Sauté until fragrant and caramelized, about 3 minutes. 💡 The trick here? Don’t rush! Let those onions turn golden for extra sweetness and depth.
  • Use a spoon to create small wells in the hash. Gently crack an egg into each well. Reduce heat to medium-low, cover the pan, and cook until the egg whites are set but yolks are still runny (about 4-5 minutes). Want firmer yolks? Let them cook for an extra minute!
  • Sprinkle with salt, pepper, smoked paprika, and fresh parsley. If you're feeling fancy, add a little crumbled feta or a drizzle of hot sauce for extra flair!