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!
The easiest one-pan sweet potato hash and fried eggs
What’s better than sweet potato hash?
Sweet potato hash with fried eggs!
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!
Ingredients
For the sweet potato hash
- Garnet sweet potato: I like to use the orange flesh sweet potatoes in this recipe because they are easy to find and cook relatively fast.
- Garlic powder: Yes, you can use fresh minced garlic but I like using what I already have in my spice drawer.
- Onion powder: See above. On busy mornings, a sprinkle of onion powder is easier than mincing and sautéing an onion.
- Dried herbs: Whatever you’ve got in your spice drawer will work: dried basil, thyme, oregano, etc.
- Cooking fat of choice: Avocado oil, ghee, lard, or olive oil all work great!
- Diamond Crystal kosher salt
- Freshly ground black pepper
- Aleppo pepper (optional): Yes, regular crushed red pepper flakes also work!
For the eggs
- Large eggs: at least 2 per serving
- Cooking fat of choice
- Kosher salt
- Freshly ground black pepper
- Aleppo pepper (optional)
How to make sweet potato hash and fried eggs
Grab a sweet potato 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.
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.”
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.
eason 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.
Done and done!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes 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 2022).
Sweet Potato Hash and Fried Eggs
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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
I love this hash! We also like making the sweet potatoes with ginger, cardamom, cinnamon, thyme and turmeric for a sweet / savory twist.
Just woke up from a nap craving this. I started making it in 2013 and never stopped. I’m a savory breakfast gal and the herbs de Provence cannot be beat here. Getting up now to grate some sweet potatos!