Sweet potato breakfast hash is a colorful one-skillet breakfast built around crisp-edged sweet potatoes, vegetables, greens, and eggs cooked right in the pan. The sweet potatoes bring natural sweetness while smoked paprika and cumin keep the dish savory.
Cut the potatoes into even cubes and resist stirring constantly. Good browning happens when the potatoes have enough time in direct contact with the hot skillet.
What You’ll Need Before You Start
- Large cast-iron or nonstick skillet with lid
- Sharp knife and cutting board
- Wooden spoon or spatula
- Measuring spoons
- Small spoon for making egg wells
ShiMuv Recipe
Ingredients
- 2 medium sweet potatoes, peeled and cut into ½-inch cubes
- 2 tablespoons olive oil
- ½ medium yellow onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups baby spinach
- 4 large eggs
- 1 avocado, sliced
- 2 tablespoons chopped parsley
How to Make It
- Par-cook the sweet potatoes. Place the diced sweet potatoes in a microwave-safe bowl with 2 tablespoons water, cover loosely, and microwave 3–4 minutes until just beginning to soften. Drain and pat dry.
- Season the potatoes. Toss the dry cubes with smoked paprika, cumin, salt, black pepper, and 1 tablespoon olive oil.
- Brown the sweet potatoes. Heat a large skillet over medium-high heat. Add the remaining oil and sweet potatoes in one layer. Cook 6–8 minutes, turning only every 2–3 minutes so several sides become golden and crisp.
- Add onion and pepper. Reduce heat to medium and stir in onion and red pepper. Cook 4–5 minutes until the vegetables soften and pick up browned edges.
- Add garlic and spinach. Stir in garlic for 30 seconds, then add spinach by handfuls. Toss until just wilted, about 1–2 minutes. Spread the hash evenly across the skillet.
- Make wells for the eggs. Use the back of a spoon to create four shallow spaces. Crack one egg into each well, keeping the yolks intact.
- Cover and cook. Reduce heat to medium-low, cover, and cook 4–7 minutes until the whites are set to your preference. For fully cooked eggs, continue until both whites and yolks are firm; for softer yolks, pasteurized eggs are the safer choice.
- Finish and serve. Remove from heat, add avocado and parsley, and season lightly if needed. Serve directly from the skillet while the potato edges are still crisp.
Recipe tip: Par-cooking the sweet potatoes gives you a tender center and crisp exterior without forcing the onions and peppers to stay in the skillet too long.
Food safety: For the safest egg preparation, cook until whites and yolks are firm. If serving eggs with soft yolks, consider pasteurized shell eggs, especially for pregnant people, young children, older adults, or anyone with a weakened immune system.
From Recipe to Content
Turn the Recipe Into a Simple Food Story
- Open on the finished colorful skillet.
- Show sweet potato cubes developing browned sides.
- Capture spinach wilting into the hash.
- Film the eggs cracking into individual wells.
- End with avocado and parsley over the cooked eggs.
TRY THIS IN SHIMUV
Create this recipe as a short food video
Open the editable prompt and finished example image in ShiMuv, then review or customize everything before generation.
Create a short food video showing how to make sweet potato breakfast hash. Open on a colorful skillet with crisp sweet potatoes, spinach, peppers, and eggs. Show sweet potatoes cut into even cubes, potatoes browning in the skillet, onion and pepper added, spinach wilting into the hash, small wells made with a spoon, eggs cracked into the wells, the pan covered until the whites set, and avocado and parsley added at the finish.Opens with this prompt and finished example image ready to review. Nothing generates or spends credits until you confirm.
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