Golden Sweet Potato Hash cubes with crispy chickpeas, warm spices, and a runny egg on top this is what I make when I want breakfast to feel like an actual meal. I first tried something like this at a brunch spot in Portland, and the minute I tasted that mix of earthy turmeric and tangy za'atar with sweet potatoes, I knew I had to figure it out at home. The best part is it all happens in one skillet, which means less cleanup and more time to sit down and actually enjoy it.
Serve it with a slice of cornbread on the side, or make a full spread with a homemade egg McMuffin and some pimento cheese for extra indulgence.
Why You Will love this Sweet Potato Hash
This recipe is ridiculously easy to pull together. You just chop everything, toss it in a hot skillet, and let it cook while you make coffee. The sweet potato hash with eggs combination turns it into a complete meal, and the chickpeas make it filling enough to keep you going all morning. The warming spices, caramelized onions, and crispy edges give every bite tons of flavor without needing fancy ingredients. It's naturally gluten-free, works great for meal prep, and tastes even better the next day.
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Sweet Potato Hash Ingredients
Here's everything for this savory sweet potato breakfast.
See Recipe Card Below This Post For Ingredient Quantities
Extra-virgin olive oil: Adds richness and helps everything caramelize without burning. Use a good quality oil since the flavor comes through.
Red onion: Sweetens as it cooks and adds a mild sharpness that balances the earthiness of the sweet potatoes.
Sweet potatoes: The base of the dish. They get tender on the inside and slightly crispy on the edges. Peeling them first helps them cook evenly.
Chickpeas: Add protein and a satisfying crispy texture. Canned chickpeas work perfectly, just make sure to drain and rinse them well.
Kosher salt and black pepper: Season everything and bring out the natural flavors of the vegetables and spices.
Ground coriander: Adds a warm, citrusy note that pairs beautifully with sweet potatoes.
Ground cumin: Brings earthy, smoky depth to the dish.
Sweet paprika: Adds color and a mild sweetness without any heat.
Ground turmeric: Gives the hash a golden color and a slightly bitter, earthy flavor that rounds everything out.
Garlic: Minced garlic stirred in halfway through adds a sharp, aromatic punch.
Red bell pepper: Sweetens as it softens and adds a pop of color and texture.
Za'atar: A Middle Eastern spice blend with thyme, sesame, and sumac. It's tangy, herby, and ties the whole dish together.
Distilled white vinegar: Helps the egg whites set quickly when poaching for a neater shape.
Large eggs: Poached eggs with runny yolks turn this into a complete, restaurant-style breakfast.
How to Make Sweet Potato Hash
This skillet sweet potato hash comes together in just a few simple steps.
Prepare the egg poaching water: Bring a medium pot of water to a steady simmer over medium-low heat so it's ready when you need it.
Soften the sweet potatoes: Heat the olive oil in a 12-inch cast-iron skillet over medium-high heat until it shimmers. Add the red onion, sweet potatoes, and chickpeas. Season with about half a teaspoon each of kosher salt and black pepper. Sprinkle in the coriander, cumin, paprika, and turmeric. Stir everything well and cook, stirring frequently, until the onion turns golden and the sweet potatoes start to soften, about 11 to 14 minutes. You'll hear a gentle sizzle and smell the spices toasting.
Build the flavor: Lower the heat to medium. Stir in the minced garlic and chopped bell pepper. Keep cooking and stirring frequently until the pepper softens and the sweet potatoes are fully tender and cooked through, another 6 to 9 minutes. Sprinkle the za'atar over everything and stir it in.
Poach the eggs: Add the vinegar to the simmering water. Crack each egg into a small bowl. Give the water a gentle stir to create a swirl, then carefully slide each egg into the pot one at a time. The whites will wrap around the yolks. Let them cook for exactly 3 minutes. Use a slotted spoon to lift the eggs out and set them on a paper towel to drain. Season with a pinch of salt, pepper, and a little extra za'atar.
Finish and serve: Divide the sweet potato hash among four bowls. Top each one with a poached egg and serve right away while everything's hot.
Substitutions and Swaps
Sweet potatoes: Swap with butternut squash or regular Yukon gold potatoes if that's what you have. Cook time stays about the same.
Chickpeas: Use white beans, black beans, or even cooked lentils for a different texture and flavor.
Za'atar: If you don't have za'atar, use a mix of dried thyme, sesame seeds, and a squeeze of lemon juice after cooking.
Red bell pepper: Yellow or orange peppers work just as well. Green peppers will taste more bitter.
Poached eggs: Fry or scramble the eggs instead if poaching feels like too much work.
Kid-Approved Changes
Lina's not a huge fan of bell peppers, so I sometimes leave them out or swap them with zucchini, which she tolerates better. You can also cut back on the cumin and coriander if your kids are sensitive to strong spices. Scrambled eggs mixed right into the hash work better for little ones who don't love runny yolks. If they're picky about chickpeas, just leave them out or mash a few into the sweet potatoes so they blend in.
Expert Tips
Cut the sweet potatoes into even half-inch cubes so they cook at the same rate. Smaller pieces will burn before the insides soften. Don't skip the step of draining and rinsing the chickpeas. It removes the starchy liquid and helps them crisp up better. Stir the hash frequently, especially in the first 10 minutes, to prevent sticking and encourage even caramelization.
If your sweet potatoes aren't softening, lower the heat slightly and cover the skillet for a few minutes to trap the steam. Fresh garlic added halfway through keeps its flavor bright without burning. For the poached eggs, keep the water at a bare simmer, not a rolling boil. Vigorous bubbles will break up the whites.
Equipment For Sweet Potato Hash
You'll need a 12-inch cast-iron skillet for cooking the hash. Cast iron holds heat well and gives the sweet potatoes nice crispy edges. A medium pot is used for poaching the eggs. Keep a slotted spoon handy for lifting the poached eggs out of the water without breaking the yolks. Small bowls or ramekins make it easier to slide the eggs into the simmering water one at a time. Have paper towels ready for draining the eggs after poaching.
Storage your Sweet Potato Hash
Store leftover sweet potato hash in an airtight container in the fridge for up to four days. It reheats beautifully in a skillet over medium heat with a drizzle of olive oil. You can also microwave it, though the texture won't be quite as crispy. Poached eggs don't reheat well, so I usually cook fresh eggs when I'm reheating leftovers. If you're meal prepping, make a big batch of the hash and just poach eggs fresh each morning. The hash also freezes well for up to two months. Let it cool completely, then freeze in portions. Thaw overnight in the fridge before reheating.
FAQ
What is sweet potato hash?
Sweet potato hash is a skillet breakfast dish made with cubed sweet potatoes, onions, peppers, and seasonings cooked until tender and caramelized. It's usually topped with eggs and can include proteins like sausage, bacon, or chickpeas. My kids like it best when the edges get a little crispy.
Is there a downside to Sweet Potato Hash?
Sweet Potato Hash are high in natural sugars and carbs, so they can raise blood sugar levels more than some other vegetables. They're also high in vitamin A, and eating too much over a long period can cause a harmless condition where your skin turns slightly orange. For most people, though, they're a healthy, nutrient-dense choice that adds fiber and vitamins to your diet.
What is hillbilly hash?
Hillbilly hash is a Southern-style skillet dish made with diced potatoes, ground beef or sausage, onions, and bell peppers, all cooked together until crispy and browned. It's hearty, simple, and usually seasoned with just salt, pepper, and sometimes hot sauce. It's comfort food that stretches a little meat into a filling meal.
What kind of potatoes to use for hash?
Yukon gold and red Sweet Potato Hash work best for traditional hash because they hold their shape and develop crispy edges without falling apart. For sweet potato hash, choose firm, medium-sized sweet potatoes that aren't overly large or starchy. Cut them into even cubes so they cook evenly and get tender on the inside with a little caramelization on the outside.
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Sweet Potato Hash
Ingredients
Equipment
Method
- Bring a medium saucepan of water to a gentle, steady simmer over medium-low heat to prepare for the eggs.
- Warm the olive oil in a wide skillet over medium-high heat until glossy, then add the onion, sweet potatoes, and chickpeas.
- Season the vegetables with salt, pepper, coriander, cumin, paprika, and turmeric, stirring well so everything is evenly coated.
- Cook the mixture, stirring often, until the onions deepen in color and the sweet potatoes begin to soften, about 11–14 minutes.
- Lower the heat to medium and stir in the garlic and bell pepper, continuing to cook until the peppers are tender and the potatoes are fully cooked through, about 6–9 minutes more.
- Scatter the za’atar over the hash and gently fold it in, allowing the spices to bloom briefly in the heat.
- Pour the vinegar into the simmering water, crack each egg into a small bowl, and carefully slide them into the water after gently stirring to create a swirl.
- Cook the eggs for exactly 3 minutes, then lift them out with a slotted spoon and let them drain briefly on paper towels before seasoning lightly.
- Divide the sweet potato hash among six bowls and place one poached egg on top of each serving before serving warm.
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