Sweet Potato Hash and Fried Eggs by Michelle Tam https://nomnompaleo.com
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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, make this breakfast pronto!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: Gluten-free, Paleo, Primal, Whole30
Servings: 2 servings
Calories: 574kcal
Author: Michelle Tam


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


  • 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.


Feel free to change up the seasoning with whatever you have on hand!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!


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