Sweet Potato Hash
This sweet potato hash is smoky, lightly sweet, and full of color from tender-crisp bell pepper and onion. Topped with a fried egg and creamy avocado, it makes a hearty skillet breakfast that feels rich and satisfying while staying simple and wholesome.
Ingredients
Hash
- 400 gsweet potato, peeled and diced 1 cm
- 150 gred bell pepper, diced
- 100 gyellow onion, diced
- 20 gcoconut oil
- 4 gsmoked paprika
- 4 gsea salt
- 1 gblack pepper
Eggs and avocado
- 2 largeeggs
- 1 medium (150 g flesh)avocado, sliced
- 5 gfresh parsley, chopped
Instructions
- 1
Prepare all ingredients first for fast cooking: peel and dice the sweet potato into small 1 cm cubes so it cooks quickly and evenly; dice the bell pepper and onion, slice the avocado, and chop the parsley.
- 2
Heat a large heavy frying pan over medium-high heat and add the coconut oil. When hot, add the sweet potato in a single layer with the onion, smoked paprika, half the salt, and half the black pepper. Cook for 8-10 minutes, stirring only every 2 minutes so the sweet potato develops browned, crisp edges instead of steaming.
- 3
Add the bell pepper and continue cooking for 4-5 minutes, stirring occasionally, until the pepper is tender-crisp and the sweet potato is fully tender when pierced with a knife. Taste and add the remaining salt and black pepper as needed.
- 4
Push the hash to one side of the pan or transfer it briefly to a warm plate. Crack the eggs into the pan and fry for 2-3 minutes for set whites and runny yolks, or a little longer if you prefer them firmer. Moderate the heat so the bottoms brown lightly without scorching.
- 5
Divide the sweet potato hash between 2 plates. Top each portion with a fried egg and sliced avocado, then finish with chopped parsley. Serve immediately while the hash is crisp and the eggs are hot.
Nutrition per serving
Notes
- •Cutting the sweet potato small is the key beginner-friendly trick for finishing within 30 minutes.
- •For extra browning, avoid overcrowding the pan; use the widest skillet you have.
- •If the pan seems dry before the sweet potato is tender, add 1-2 tablespoons of water and cover for 1 minute, then uncover to re-crisp.
- •This pairs well with fresh fruit or sautéed greens for a fuller breakfast.
Background
Breakfast hashes are a longstanding part of American home cooking, originally created as a practical way to cook chopped ingredients together in a skillet. This paleo-style version swaps traditional white potatoes for sweet potatoes and uses simple whole foods while keeping the comforting crisp-tender texture that makes hash so popular.
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