Easy Sweet Potato and Pepper Hash With Eggs Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Aug. 30, 2018
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J. Kenji Lopez-Alt

An easy sweet potato and bell pepper hash served with eggs cooked directly in the same skillet.

Recipe Details

Easy Sweet Potato and Pepper Hash With Eggs Recipe

Active 30 mins
Total 30 mins
Serves 4 servings

Ingredients

  • 1 large sweet potato (about 12 ounces), cut into 1/2-inch dice

  • Kosher salt

  • 2 tablespoons vegetable oil

  • 1 green bell pepper, cored and seeded, thinly sliced

  • 1 red bell pepper, cored and seeded, thinly sliced

  • 1 small onion, thinly sliced

  • 1 tablespoon fresh thyme leaves

  • 2 teaspoons hot sauce, such as Frank's or Cholula

  • Freshly ground black pepper

  • 4 eggs

  • 1 tablespoon chopped fresh parsley leaves (optional)

Directions

  1. Adjust oven rack to middle position and preheat oven to 400°F. Place sweet potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat and simmer until potatoes are tender, about 5 minutes. Drain in the sink.

  2. Heat oil in a large cast iron or non-stick skillet over high heat until lightly smoking. Add drained potatoes and spread into an even layer. Cook until well browned on first side, about 5 minutes. Add peppers and onions and toss with a wooden spoon to combine. Continue to cook, allowing bottom of vegetables to brown. Flip vegetables and toss them with a wooden spoon to expose new sections to the bottom of the pan until well browned all over, about 10 minutes total. Stir in thyme leaves and hot sauce, cook until fragrant (about 30 seconds), and season to taste with salt and pepper. Remove from heat.

  3. Make four shallow wells in the surface of the hash and break an egg into each. Sprinkle with salt and pepper. Transfer pan to oven and cook until eggs are barely set but still runny, about 5 minutes. Serve immediately.

Special equipment

Cast iron or non-stick skillet

This Recipe Appears In

Nutrition Facts (per serving)
242 Calories
12g Fat
26g Carbs
9g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 242
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 11%
Cholesterol 186mg 62%
Sodium 560mg 24%
Total Carbohydrate 26g 9%
Dietary Fiber 4g 15%
Total Sugars 10g
Protein 9g
Vitamin C 107mg 534%
Calcium 78mg 6%
Iron 2mg 11%
Potassium 651mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)