Start your morning off on the right foot with this protein-packed sweet potato breakfast hash! Piled high with fresh baby spinach, chickpeas, and baked eggs for the ultimate healthy breakfast skillet.
New year, new feel-good healthy recipes for everyone! It all starts with this sweet potato breakfast hash.
Super healthy, super easy, super delicious + pretty, could you ask much more of a humble breakfast skillet??
We’re piling literally everything and more into this skillet, so you can’t even really go wrong starting out your day like this.
We love sweet potatoes in any and every form around here and that definitely doesn’t exclude breakfast!
A good day always starts with a hearty breakfast and this breakfast hash is packed with TONS of sustenance and nearly 14 grams of protein per serving!
This Sweet Potato Breakfast Hash features…
- Crispy on the outside, fluffy on the inside sweet potato cubes
- Tender chickpeas + sweet peppers
- Wilted baby spinach
- Beautiful sunny side-up eggs baked right in the skillet
- Any toppings you desire! We love feta + a handful of fresh parsley
Making the Sweet Potato Breakfast Hash
(scroll to the bottom of the post for the full recipe!)
Preparing the Sweet Potatoes
Prep your sweet potatoes by peeling + cutting them into 1-in cubes (try to be precise with the size!)
We’re going to par-cook the sweet potatoes by boiling them on the stove until they’re just crisp-tender (don’t walk away from them, you don’t want to overcook them!)
Drain the sweet potatoes and pat them completely dry. At this point you can cool and store them in the fridge up to several days and finish the hash anytime.
Building the Hash
The rest of the hash is going to consist of sweet pepper, onion, chickpeas, spinach, a pinch of garlic, and some seasonings. Saute them up in your skillet until just tender.
Wipe your pan clean and heat a few tablespoons vegetable oil. Now, you’re going to fry up your par-boiled sweet potatoes.
Lay the sweet potatoes in a single layer and let them cook undisturbed 2-3 minutes until crispy. Flip and cook them on the opposite side until everything’s golden and crispy.
Add your sauteed veggie mix back to the skillet and toss them with the sweet potatoes until combined.
Form 4 little “nests” in the hash and carefully crack an egg into each nest. Transfer pan to the oven and bake the hash at 400F 7-9 minutes until the whites of the eggs are set.
Tips and Tricks
- Use a cast-iron skillet if you can! It’s hands-down the best for getting perfectly crispy hash.
- Par-boil the sweet potatoes ahead of time! We typically boil them the night before and store them in the fridge. This is a great time-saver for the next morning!
- Be patient when frying up the sweet potatoes. The less stirring the better! It’s vital you let them cook undisturbed on each side to get the maximum crispiness.
- Get creative with the toppings. Experiment with different salsas, cheeses, and herbs on top of this skillet!
Holy smokes, the amount of FLAVOR we’re able to pack into this beautiful skillet is mind blowing!!
You KNOW it’s also totally Insta-worthy with those pretty eggs. It’ll be our little secret it’s also easy as heck + healthy.
If every morning of 2021 could look like this….I’d say we’re in for a pretty good year.
More savory breakfasts you’ll want to add to the breakfast menu!
- Skillet Basil Pesto Sausage Caprese Quiche
- Asiago Caramelized Onion Bacon Scones
- Sheet Pan Sweet Corn Summer Squash Breakfast Hash
Spinach Chickpea Sweet Potato Breakfast Hash
- 2 medium sweet potatoes, peeled and cut into 1-in cubes
- 3 tablespoons vegetable oil, divided
- 1 medium sweet bell pepper, cored and cut into 1-in cubes
- 1 small yellow onion, finely diced
- 3 cups fresh baby spinach
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 cloves garlic, minced
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 4 large eggs
- Minced fresh parsley and feta cheese (or your preferred choice of cheese) for topping
- Place sweet potatoes in a medium pot of lightly salted water, just enough to cover sweet potatoes. Bring sweet potatoes to a boil over medium-high heat, then reduce heat to medium and let potatoes simmer until just barely tender, about 5 minutes. (a paring knife should go through a cube with just a bit of resistance) Drain sweet potatoes and pat completely dry with paper towels.
- Preheat oven to 400F. In a 9-in cast iron skillet or a large regular skillet, heat 1 tablespoon oil over medium-high heat until shimmery. Add pepper and onion and saute 2-3 minutes until vegetables are tender.
- Add spinach, chickpeas, garlic, and paprika and saute an additional 2-3 minutes until spinach is wilted. Season with salt and pepper to taste and transfer mixture to a bowl.
- Heat remaining 2 tablespoons oil in same skillet over medium-high heat until shimmery. Add pre-cooked and dried sweet potatoes in a single layer in pan. Let sweet potatoes cook without stirring 2-3 minutes until crispy, then use spatula to flip to opposite side and cook an additional 2-3 minutes until crispy. Season sweet potatoes with salt and pepper to taste.
- Lower heat to medium and toss bell pepper mixture into pan fried sweet potatoes until combined. Form 4 "nests" in hash and carefully crack an egg into each nest. Transfer skillet to oven and let eggs bake at 400F 7-9 minutes until whites of egg are set.
- Season eggs with salt and pepper to taste and top skillet with parsley and feta if desired. Serve hash immediately and enjoy!
This was so delicious. I did make one small change and scrambled eggs and added on top of skillet instead of cooking the egg nests in the oven. Used an extra pan but it turned out great.
Wonderful to hear, Janet! Thanks for reporting back. 🙂
This was excellent! The different flavours really added together. I just used regular frozen hash browns and then put corn in with as well and it was sweet enough. 🙂
So glad you enjoyed, Dechane! Thanks for sharing your modifications! 🙂