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- 2 medium sweet potatoes, peeled and diced - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 small red onion, diced Sweet potatoes are the star of this dish. They bring a sweet, creamy texture. The red and green bell peppers add crunch and color. The red onion gives a slight bite that balances the flavors. - 2 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - Salt and pepper to taste Garlic adds great aroma and flavor. Smoked paprika gives a warm, smoky taste. Ground cumin adds earthiness. Don't forget to salt and pepper to your liking! - Fresh cilantro or parsley, for garnish - Avocado slices, for serving (optional) Fresh herbs like cilantro or parsley brighten the dish. Avocado slices add creaminess. These toppings make the meal feel special. You can find the full recipe [here](#). - Heat olive oil in a skillet over medium heat. - Add the diced sweet potatoes. Season with salt and pepper. - Cook for 10-12 minutes. Stir often. The sweet potatoes should soften and get crispy. - Next, stir in the diced red and green bell peppers and red onion. - Cook for another 5-7 minutes. The vegetables should become tender. - Add minced garlic, smoked paprika, and ground cumin. - Stir well and cook for 2 more minutes. The spices will smell great. - Create four small wells in the sweet potato mix. - Crack an egg into each well. Reduce the heat to low or medium-low. - Cover the skillet and cook for 5-7 minutes. You can adjust the time for how you like your eggs. - If you want runny yolks, cook less time. For firm yolks, cook longer. For more details, check the Full Recipe. For the best flavor, you want to pick the right sweet potatoes. There are many types, but I love the orange-fleshed ones. They are sweet and creamy. Look for firm potatoes with smooth skin. Avoid any that feel soft or have spots. Fresh sweet potatoes will add great taste to your hash. To get crispy edges on your sweet potatoes, use enough olive oil. Heat it well before adding the potatoes. Don't stir too often; let them sit a bit to crisp up. For the eggs, adjust the heat carefully. Cook on low to medium-low to prevent overcooking. Cover the skillet to help the eggs cook evenly. This way, you can achieve the perfect yolk texture. Toppings can make your dish shine! Fresh cilantro or parsley adds a pop of color and flavor. You might also want to serve it with avocado slices. They bring creaminess to the meal. For a complete experience, pair this hash with a side of fresh fruit or a simple green salad. This combo will make your meal more filling and enjoyable. For the full recipe, check the [Full Recipe]. {{image_2}} You can change the sweet potato hash by swapping in different veggies. Zucchini and spinach work well here. Both add nice texture and flavor. You can also mix in mushrooms for earthiness. If you want more protein, add bacon or sausage. Cook the meat first, then set it aside. Mix it in with the veggies at the end. This gives you a hearty meal that is filling and tasty. To boost flavor, try different spices or sauces. A dash of hot sauce can add a nice kick. You might also try adding fresh herbs like thyme or rosemary. They can make the dish more aromatic. Adding cheese can bring creaminess to the dish. Feta or cheddar melts nicely and adds richness. Just sprinkle it on top before serving. It makes every bite even better. Making a vegan version is easy. You can skip the eggs and add tofu instead. Just scramble the tofu with the veggies for a protein boost. If you need a gluten-free option, this recipe is already safe. Check any sauces you use to ensure they are gluten-free. This way, everyone can enjoy this delicious hash. For the complete recipe, check out the [Full Recipe]. Store leftover sweet potato hash in the fridge. Use airtight containers to keep it fresh. It’s best to cool the hash before placing it in the fridge. This helps avoid condensation that can make it soggy. Leftovers should be eaten within three to four days for best taste. To reheat sweet potato hash, use a skillet over medium heat. This method helps keep the hash crispy. Stir occasionally to heat evenly. If you prefer using a microwave, place it in a bowl and cover it. Heat in short bursts, stirring in between, to keep the texture nice. You can freeze cooked sweet potato hash for up to three months. Let it cool completely before freezing. Portion it out into freezer bags or containers. Make sure to remove as much air as possible to prevent freezer burn. To defrost, place it in the fridge overnight. Reheat in a skillet for best results. Yes, you can make Sweet Potato Hash with Eggs ahead of time. It tastes great even after a day in the fridge. Just store it in an airtight container. It will last for about 3 to 4 days. When you want to eat it, just reheat it in a skillet. You can add a splash of water to keep it moist. Absolutely! You can use regular potatoes instead of sweet potatoes. Yukon gold or red potatoes work well. They have a nice texture and flavor. Just chop them the same size as sweet potatoes for even cooking. Want some heat? You can add jalapeños or diced green chilies to the mix. Another option is to sprinkle in some cayenne pepper. If you like hot sauces, drizzle your favorite on top. Each of these will kick up the spice level. Enjoy experimenting with flavors! In this blog post, we explored how to make a delicious sweet potato hash with eggs. We covered main ingredients, seasonings, cooking steps, and ways to customize your dish. Remember, you can swap veggies, add proteins, and even make it vegan. Try using fresh herbs or spices to boost flavor. With simple storage tips, you can enjoy leftovers too. This recipe is easy, tasty, and perfect for any meal. Enjoy your cooking journey and share your creations with others!

Sweet Potato Hash with Eggs

Satisfy your brunch cravings with this delicious Sweet Potato Hash with Eggs! This colorful dish combines soft sweet potatoes, vibrant peppers, and perfectly cooked eggs, making it the ultimate one-skillet meal. Perfect for any time of the day, it's easy to prepare and packed with flavor. Ready to impress your taste buds? Click through to explore the full recipe and discover how to make this hearty dish in just 30 minutes!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 red bell pepper, diced

1 green bell pepper, diced

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper to taste

4 large eggs

2 tablespoons olive oil

Fresh cilantro or parsley, for garnish

Avocado slices, for serving (optional)

Instructions
 

In a large skillet, heat the olive oil over medium heat. Once hot, add the diced sweet potatoes and season with salt and pepper. Cook for about 10-12 minutes, stirring occasionally, until they start to soften and develop a slightly crispy exterior.

    Add the red onion, red bell pepper, and green bell pepper to the skillet. Stir well to combine and continue to cook for another 5-7 minutes, until the vegetables are tender and the sweet potatoes are fully cooked.

      Add the minced garlic, smoked paprika, and ground cumin to the skillet. Stir to incorporate the spices, cooking for an additional 2 minutes until fragrant.

        Create four small wells in the hash mixture. Crack an egg into each well, reducing the heat to low or medium-low. Cover the skillet with a lid and cook for about 5-7 minutes, or until the eggs are cooked to your desired doneness. (For runny yolks, keep the cooking time shorter; for firmer yolks, cook longer).

          Once the eggs are done, remove the skillet from heat. Garnish with fresh cilantro or parsley. Optionally, serve with avocado slices on the side.

            Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4