What’s better than sweet potato hash? Sweet potato hash with fried eggs! If you’ve got a food processor or spiralizer, make this Whole30 breakfast pronto!

An overhead shot of Sweet Potato Hash with Fried Eggs on a white plate.

What’s better than sweet potato hash?

A closeup of sweet potato hash.

Sweet potato hash with fried eggs!

A close up shot of Sweet Potato Hash (with Fried Eggs) on a white plate.

If you’ve got a food processor or spiralizer, this sweet and savory plate o’ carbs can be in your craw in 10 minutes. With a few simple mods, you can transform this side dish into a fast, complete meal: top it with a couple of fried eggs for breakfast or mix in some cooked meat (or bacon!) for a hearty supper. Feel free to adjust the seasonings – just make it already. Sweet potato hash FTW!

Time to make Sweet Potato Hash with Fried Eggs!

Serves 2

Ingredients:

For the hash:

  • 1 large garnet yam (I use the term yam and sweet potato interchangeably)
  • 1 big pinch of kosher salt
  • Several turns of freshly ground black pepper
  • A few shakes of garlic powder
  • A couple of dashes of onion powder
  • A sprinkle of dried herbs
  • 2 tablespoons fat of choice (I used lard)
  • Aleppo pepper (optional)
For the eggs:
  • 4 large eggs (2 per serving)
  • 2 tablespoons ghee or avocado oil
  • Kosher salt
  • Freshly ground black pepper
  • Aleppo pepper (optional)

Grab a yam or seven, depending on how many folks you’ll be feeding.

A pile of sweet potatoes on a counter.

Peel and cut the yam lengthwise so the slices fit in the feeding tube of your food processor.

A close up of a sweet potato being peeled with a vegetable peeler.

A closeup of a peeled sweet potato cut in half.

A side shot of a peeled sweet potato cut in half on a wooden cutting board.

Attach the julienne slicer blade to the machine and shred the yams.

A closeup of a food processor fitted with a slicing blade.

A peeled and cut sweet potato is inside the feeding tube of a food processor.

A closeup shot of shredded sweet potato in a food processor.

You can grate the yams by hand but the risk of maiming yourself goes up exponentially. A safer alternative is to use a spiralizer that will yield long sweet potato “noodles.”

An overhead shot of an open food processor with shredded sweet potatoes inside.

Transfer the shredded yams to a large bowl and toss with salt, pepper, garlic and  onion powders, and dried herbs.

An overhead shot of shredded sweet potatoes in a metal mixing bowl.

A closeup shot of a hand with garlic and onion powder.

You can definitely substitute fresh alliums and herbs if you’ve got them. Taste the mixture and adjust the seasoning.

A closeup shot of shredded sweet potato with dried herbs and spices.

Heat the fat in a large cast iron skillet over medium heat. When the oil is shimmering, add the seasoned sweet potatoes/yams.

A hand is adding the seasoned sweet potatoes to a cast iron skillet.

A pair of tongs is stirring the seasoned shredded sweet potatoes in the pan.

Toss everything in the fat and stir-fry for a minute. Then, pop on a lid for a few more minutes while the yams cook.
A closeup of Sweet Potato Hash in a cast iron skillet.
The hash is ready when there’s some crunchy brown bits and texture is soft and tender.
A cast iron skillet with sweet potato hash is almost finished cooking.
Another shot of Sweet Potato Hash in a cast iron skillet.
You can plate it up with a dash of Aleppo pepper and gobble up the hash by itself…
Sweet Potato Hash in a white bowl.
…or you can split the hash into two servings and top each dish with a couple of sunny-side-up eggs. The addition of the eggs brings a wonderful richness to the hash, making this a full and well-rounded dish with plenty o’ fat and protein to go with the carbs.
Add a tablespoon of ghee to a hot 8-inch cast iron skillet over medium-low heat. When the fat shimmers, crack two eggs into a bowl and pour ‘em gently into the hot pan.
Two sunnyside up eggs frying in a small cast iron skillet
Season the eggs with salt and pepper, and cover with a lid for 2-3 minutes, depending on how runny you like your yolks.
Once they’re done, carefully slide them out of the skillet and on top of a mound of hash. Repeat with the remaining eggs. Sprinkle some more Aleppo pepper on top.
An overhead shot of Sweet Potato Hash with Fried Eggs
Done and done!
A side shot of Sweet Potato Hash with Fried Eggs on a white plate.

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


 PRINTER-FRIENDLY RECIPE CARD

Sweet Potato Hash and Fried Eggs

5 from 4 votes
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings 2 servings
What’s better than sweet potato hash? Sweet potato hash with fried eggs! If you’ve got a food processor or spiralizer, make this breakfast pronto!

Ingredients 
 

For the hash:

  • 1 large garnet yam I use the term yam and sweet potato interchangeably
  • 1 big pinch of kosher salt
  • Several turns of freshly ground black pepper
  • A few shakes of garlic powder
  • A couple of dashes of onion powder
  • A sprinkle of dried herbs I used Penzeys Parisien Bonnes Herbes
  • 2 tablespoons fat of choice I used lard
  • Aleppo pepper optional

For the eggs:

  • 4 large eggs 2 per serving
  • 1 tablespoon ghee or avocado oil
  • Kosher salt
  • Freshly ground black pepper
  • Aleppo pepper optional
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Instructions 

  • Grab a yam or seven, depending on how many folks you’ll be feeding. 
  • Peel and cut the yam lengthwise so the slices fit in the feeding tube of your food processor. Attach the julienne slicer blade to the machine and shred the yams. (Alternatively, you can use a spiralizer to make sweet potato "noodles.")
  • Transfer the shredded yams to a large bowl and toss with salt, pepper, garlic and  onion powders, and dried herbs. You can definitely substitute fresh alliums and herbs if you’ve got them. Taste the mixture and adjust the seasoning.
  • Heat the fat in a large cast iron skillet over medium heat. When the oil is shimmering, add the seasoned sweet potatoes/yams.
  • Toss everything in the fat and stir-fry for a minute. Then, pop on a lid for a few more minutes while the yams cook. The hash is ready when there’s some crunchy brown bits and texture is soft and tender.
  • You can plate it up with a dash of Aleppo pepper and gobble up the hash by itself or you can split the hash into two servings and top each dish with a couple of sunny-side-up eggs. The addition of the eggs brings a wonderful richness to the hash, making this a full and well-rounded dish with plenty o’ fat and protein to go with the carbs.
  • Add a tablespoon of ghee to a hot 8-inch cast iron skillet over medium-low heat. When the fat shimmers, crack two eggs into a bowl and pour ‘em gently into the hot pan. 
  • Season the eggs with salt and pepper, and cover with a lid for 2-3 minutes, depending on how runny you like your yolks.
  • Once they’re done, carefully slide them out of the skillet and on top of a mound of hash. Repeat with the remaining eggs. Sprinkle some more Aleppo pepper on top.

Notes

Feel free to change up the seasoning with whatever you have on hand!

Nutrition

Calories: 574kcal | Carbohydrates: 60g | Protein: 14g | Fat: 31g | Fiber: 9g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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Recipe Rating




2 Comments

  1. 5 stars
    I make bags of this on the weekend and then eat it during the week (along with Jen’s sausage receipe from the ‘McMuffins’). It is fantastic! I’m actually not a huge fan of sweet potatoes but the savory ingredients include in this cut the sweetness and have converted me and made this my go-to lunch option!

  2. 5 stars
    I love this hash! We also like making the sweet potatoes with ginger, cardamom, cinnamon, thyme and turmeric for a sweet / savory twist.