All Recipes, Breakfast, Dairy Free, Nut Free, Savory, Side Dish, Vegetarian, Whole30

Sweet Potato Breakfast Hash

My go-to sweet potato breakfast hash is delicious, easy, and completely Whole30! It’s perfect for busy mornings, leisurely lunches, and even dinner. The combination of sweet potatoes, rosemary, spinach, and eggs is filling and healthy.

sweet potato breakfast hash

This is my favorite breakfast recipe of all time! I love it more than almond flour pancakes, paleo hot cereal, and even bananas foster french toast! That’s love. In all seriousness, I eat this upwards of five times a week. I put on my Instagram stories so many times, you all requested that I share it on the blog!

It was an interesting experience to style and photograph a recipe that I eat so often. I’m used to eating this out of a tupperware, in a mess, perhaps with egg yolk dripping on my clothes. That said, I was very surprised by how well these photos turned out. My sweet potato breakfast hash isn’t always what I’d call “photogenic.”

sweet potato breakfast hash

The combination of crispy sweet potatoes and drippy egg yolks is so delicious! Despite this recipe’s addictive qualities, it is completely Whole30! Plus, this sweet potato breakfast hash a single-serving recipe, so you don’t have to feel guilty (you shouldn’t!) about eating the entire thing! I mean, it’s

  • Paleo
  • Whole30
  • Vegetarian
  • 3 ingredients
  • Customizable
  • Single-serving
  • Easy
  • Fast (no joke — ten minutes, start to finish!)
  • Absolutely delicious!

sweet potato breakfast hash

I said “customizable” above because you can substitute the sweet potatoes for any starchy vegetable you like! I’v made this with normal potatoes, white sweet potatoes, purple sweet potatoes, yams, etc. . . . you could even use butternut squash if you like! You can also choose whether you want spinach or not. If you prefer kale, go ahead and use kale instead! The world is your oyster.

Hey, just in case you were thinking about it . . . don’t add oysters. That would be nasty.

sweet potato breakfast hash

Once again, I’d like to invite you guys to join my email club! You should do so within the next few hours *wink wink*, since I’m sending out my weekly newsletter TOMORROW (Saturday, November 18th). This week’s newsletter includes an awesome subscriber-exclusive recipe that I know you’ll love, plus a roundup of my favorite Thanksgiving recipes from the blog! Plus, I’m working on an ebook with TEN recipes for subscribers only! Once I finish it, everyone on my list will receive the book directly to their inbox. You can sign up via the form in my sidebar!

Thank you for reading, and have a lovely weekend!

Print Recipe
Sweet Potato Breakfast Hash
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Servings
person
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Servings
person
Instructions
  1. Dice the sweet potato finely and heat the oil a cast-iron skillet over medium heat.
  2. Microwave the sweet potatoes for 3 to 3 1/2 minutes, until they are soft. Pour the sweet potatoes into the preheated pan and cook, stirring occasionally, until crispy.
  3. Once the sweet potatoes brown, add the spinach and salt. Stir until the spinach wilts.
  4. Make two wells in the sweet potato mixture and crack in the eggs. Cover the skillet with a lid and cook, undisturbed, for three minutes. Remove the skillet from the heat, but do not lift the lid. Let the eggs continue to cook for another 1 1/2 to 2 minutes. Enjoy!

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