Breakfast sweet potato hash with eggs

An American breakfast dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 30 min

Organic sourcing

Sweet potatoes and bell peppers are on the EWG Dirty Dozen, so they are worth sourcing organic. Onions are less concerning but organic is still beneficial.

Ingredients

• 2 large sweet potatoes
• 2 tbsp extra-virgin olive oil
• 1 red bell pepper
• 1 green bell pepper
• 1 medium onion
• 2 cloves garlic
• 1 tsp ground cumin
• 1 tsp smoked paprika
• to taste sea salt
• to taste black pepper
• 4 large eggs
• 2 tbsp fresh cilantro

Method

1. Peel and dice the sweet potatoes into small cubes.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
3. Add the sweet potatoes to the skillet and cook until slightly softened, about 10 minutes.
4. Dice the red and green bell peppers and the onion.
5. Add the remaining olive oil to the skillet. Stir in the onion and peppers.
6. Mince the garlic cloves.
7. After the vegetables have softened, add the garlic, cumin, smoked paprika, salt, and pepper.
8. Continue to cook until the sweet potatoes are tender and the spices are fragrant.
9. Make four small wells in the hash and crack an egg into each.
10. Cover the skillet and cook until the egg whites are set but the yolks remain runny.
11. Garnish the finished hash with freshly chopped cilantro and serve warm.

Notes

• For a spicier version, add in a chopped jalapeño with the bell peppers.
• This dish pairs well with avocado slices on the side.
• For a vegan version, omit the eggs and serve with additional vegetables.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic American recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.