Sweet Potato Hash Egg Skillet | @naturallyella

Sweet Potato Hash Egg Skillet

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 1 serving 1x
  • Category: Breakfast


This sweet potato hash skillet is a play on the traditional egg and potato breakfast. The hash is full of flavor and makes for the perfect, hearty breakfast. 




  • 1 pound sweet potatoes
  • 1/4 yellow onion
  • 1 large garlic clove
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 2 large eggs

Skillet Toppings

  • Microgreens
  • Toasted Pepitas
  • Red pepper flakes


  1. Peel and cut sweet potatoes into ¼” cubes. Slice the onion and mince the garlic, set aside. Heat an 8” or 10” skillet over medium-low. Add the olive oil followed by the onions and garlic. Sauté until translucent and fragrant, 4 to 5 minutes. 
  2. Stir in the sweet potatoes and cook until browning and tender, 12 to 15 minutes. If need be, drizzle 2 tablespoons of water into the pan and cover, helping steam the sweet potatoes slightly. 
  3. Stir in the spices and salt, cook for a minute more. Make two wells in the sweet potatoes. Crack the eggs into the wells, cover, reduce the heat to low, and let cook until the egg whites are set and the egg yolks have reached your desired consistency; 10 to 12 minutes for over-easy.
  4. Serve the egg skillet with a sprinkle of microgreens, toasted pepitas, and red pepper flakes. 


Tips & Tricks: I love using microgreens to top egg skillets. They add a bit of freshness and you can add a bit more flavor. I used broccoli microgreens for this specific recipe.

Stock up: get the pantry ingredients you will need: smoked paprika, pepitas, eggs

Nutrition: see the information.


  • Calories: 677
  • Sugar: 20.9
  • Sodium: 976
  • Fat: 23.7
  • Carbohydrates: 97.6
  • Fiber: 15.4
  • Protein: 20.7
  • Cholesterol: 372