Sweet Potato & Egg Breakfast Hash: A Filling High-Protein Start Under $2
This sweet potato and egg breakfast hash is the kind of savory morning meal that keeps you full for hours without any complicated prep. Diced sweet potato cooks low and slow in the skillet until tender and lightly caramelized at the edges, then gets joined by diced onion and bell pepper for extra sweetness and crunch. A dusting of smoked paprika gives the hash a warm, slightly smoky flavor before two eggs get cracked right on top and cooked to a perfect runny yolk that spills over everything once you dig in. It’s a satisfying, complete breakfast in one pan, blending complex carbs, protein, and vegetables into something that feels far more special than the ten minutes of hands-on time suggests. A sprinkle of fresh chives at the end adds a little brightness if you have them on hand. At around $2 per serving, this hash proves that a hearty, restaurant-style breakfast doesn’t need a restaurant price tag.
Ingredients
Method
- Heat olive oil in a skillet over medium heat.
- Add the diced sweet potato and cook, stirring occasionally, for 10 minutes until tender.
- Add the diced onion and bell pepper, cooking for another 4 minutes until softened.
- Season with smoked paprika, salt, and pepper.
- Push the hash to one side of the skillet and crack the eggs into the empty space.
- Cook the eggs to your preferred doneness, 3 to 4 minutes for a runny yolk.
- Slide the eggs on top of the hash.
- Garnish with fresh chives if using and serve hot.
