Crispy Sweet Potato Hash with Eggs
This crispy sweet potato hash with eggs is a simple, healthy, and filling breakfast made with basic ingredients and plenty of flavor.
This is one of those meals I used to make all the time and somehow completely forgot about. My husband requested it for his birthday breakfast, and after making it again, I remembered exactly why we loved it so much.
It is healthy, high in protein, and really easy to throw together. The shredded sweet potatoes cook much faster than diced potatoes, and the edges get wonderfully crispy in a hot skillet with coconut oil.
I usually serve the hash with fried eggs and fresh chives from the garden. It works just as well for lunch or dinner when you need something simple but still want a meal that feels satisfying.
Main Ingredients and Swaps
- Sweet potatoes: I use two large sweet potatoes and shred them in the food processor. You do not need to peel them unless you prefer to.
- Coconut oil: Coconut oil helps the sweet potatoes become golden and crisp. Butter, ghee, avocado oil, or olive oil can also work.
- Seasonings: Garlic powder, onion powder, salt, and black pepper keep this simple while adding plenty of flavor. I usually season by eye, but about ¼ teaspoon of each is a good starting point.
- Eggs: Cook the eggs however your family likes them. Fried eggs with soft yolks are especially good because the yolk becomes a sauce for the hash.
Equipment I Use
- A good food processor with a shredding attachment makes quick work of the sweet potatoes. You can also use a box grater, although it will take a little longer.
- A large heavy skillet gives the potatoes enough room to cook evenly and become crisp. If your skillet is smaller, cook the sweet potatoes in two batches.
How I Make It
Start by washing the sweet potatoes well. There is no need to peel them unless you want to. Shred them using the shredding attachment on a food processor.
Heat coconut oil in a large skillet over medium heat. Add the shredded sweet potatoes and season them with garlic powder, onion powder, salt, and black pepper.
You can cook all the sweet potatoes at once if you have a very large skillet. I usually divide them into two batches so they cook more evenly and have more room to get crispy.
Let the sweet potatoes cook for a few minutes before stirring. Continue cooking and turning them occasionally until they are tender, golden, and crisp around the edges.
While the sweet potatoes cook, prepare the eggs in a separate skillet. Serve the eggs over the warm sweet potato hash and finish everything with fresh chives.
Serving Ideas
- This sweet potato hash is filling enough to serve on its own with eggs, but you can easily add breakfast sausage, bacon, sliced avocado, or fresh fruit.
- You could also serve it with sautéed greens, shredded cheese, hot sauce, or a spoonful of sour cream.
- The leftover sweet potatoes are wonderful reheated for lunch or used as the base of a quick breakfast bowl later in the week.
Tips and Storage
- Avoid overcrowding the skillet if you want crispy sweet potatoes.
- Let the potatoes sit against the hot pan for a few minutes before stirring.
- Add more coconut oil as needed if the skillet starts to look dry.
- Season gradually and taste before adding more salt.
- Store leftover sweet potato hash in an airtight container in the refrigerator for up to 4 days.
- Reheat the hash in a skillet for the best texture.
Watch my YouTube video below to see exactly how I make this simple sweet potato hash and egg breakfast.
Crispy Sweet Potato Hash with Eggs
Ingredients
Notes
- If you have a very large skillet, you can cook all of the sweet potatoes at once.
- Cooking the potatoes in two batches gives them more room to become crisp.
- The seasoning measurements are a starting point. Add more according to your taste.
Method
- Wash the sweet potatoes well and shred them using a food processor or box grater. Peeling is optional.
- Heat about half of the coconut oil in a large skillet over medium heat.
- Add half of the shredded sweet potatoes to the skillet. Season with half of the garlic powder, onion powder, salt, and black pepper.
- Cook for 8 to 10 minutes, turning occasionally, until the sweet potatoes are tender and crisp around the edges. Add more coconut oil if the skillet becomes dry.
- Transfer the cooked hash to a plate and repeat with the remaining sweet potatoes, coconut oil, and seasonings.
- Cook the eggs in a separate skillet according to your preference.
- Divide the sweet potato hash among plates and top with the cooked eggs.
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