Sweet potato hash and eggs

Sweet potato hash and eggs
Yield: 2

Sweet potato hash and eggs

It’s breakfast. It’s sweet potato and breakfast, so it’s simplicity and cosiness on a plate. The ingredients are cheap and always available, almost everywhere. The flavours will compliment every season or any protein you wish to pair it with. Makes a fast hearty brunch or light supper.


  • 2 Tbsp butter, divided
  • 1 small onion, finely chopped
  • 1 to 1½ pound sweet potato, peeled and cubed
  • ⅓ cup water
  • Salt and pepper
  • Canola oil, for frying
  • 4 eggs
  • Hot sauce


  1. Melt 1 tablespoon of butter in a non-stick skillet over medium high heat, add chopped onion and cook until translucent, then add cubed sweet potato and toss to combine. Add water and cover pan with a lid. Cook until water has evaporated and sweet potato is soft, about 10 minutes.
  2. Remove lid and add last tablespoon of butter. Cook stirring often, until sweet potato begins to brown in spots, remove hash from pan and keep warm while you cook the eggs.
  3. Add a drizzle of canola oil to the non-stick pan and heat over high heat. Break eggs into pan and fry until whites are set and crispy and yolks are runny. Top hash with eggs and serve with hot sauce.


The second addition of onion helps the sweet potato to brown a bit.


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